Collection of technological cards fresh cabbage salad. White cabbage salad
Technical and technological maps for the manufacture of culinary products for organizing meals for students, pupils of educational institutions
TECHNOLOGICAL CARD No. 1
White cabbage salad with vegetable oil
Product name
Gross weight, g
Net weight, g
Peeled white cabbage semi-finished product
or Fresh white cabbage
or Fresh table carrots
Green onion
Granulated sugar
Citric acid
Table salt "Extra"
Output:
Nutrients, g
Carbohydrates
Mineral substances, mg
Vitamins, mg
Cooking technology: Peeled vegetables and green onions are thoroughly washed in running water in small portions. Prepared raw carrots cut into strips. The cabbage is chopped into thin strips, placed in a bowl and rubbed with salt until juice appears, a 2% solution is added citric acid... Prepared cabbage is combined with prepared carrots, sugar, chopped green onions are added, mixed, seasoned with vegetable oil.
Serving temperature: 14 ± 2 ° C.
Implementation period:
TECHNOLOGICAL CARD No. 2
Tomato salad with vegetable oil
Product name
Net weight 100 g
Gross weight, g
Net weight, g
Tomatoes
Green onion
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: tomatoes and green onions washed under running water twice. In tomatoes, the place of attachment of the stalk with a part of the pulp is removed. Cut the prepared tomatoes into thin slices, chop the onion. Put tomatoes and onions into portions, add salt and vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD NO.3
Fresh tomatoes
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Tomatoes
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: Rinse the tomatoes, remove the attachment point of the stalk with a part of the pulp, cut into portions.
Serving temperature: 14 ± 2 ° C.
Implementation period: no more than 2 hours from the moment of preparation (at a storage temperature of 4 ± 2 ° С).
TECHNOLOGICAL CARD NO.4
Vegetable vinaigrette
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled semi-finished potatoes
or Fresh food potatoes
Boiled potato mass:
or Fresh beetroot
Boiled beet mass:
Peeled table carrots, semi-finished product
or Fresh table carrots
Boiled carrot mass:
Canned cucumbers
Canned green peas
Fresh peeled onion semi-finished product
or Fresh onions
Refined sunflower oil
Table salt "Extra"
Citric acid
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: Peeled vegetables are washed in running water. Fresh peeled potatoes (semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Boil vegetables (when boiling beets, add citric acid). Boiled chilled potatoes, carrots, beets are cut into small cubes, canned cucumbers (without vinegar) are cut into thin slices, onions are chopped. Canned green peas are boiled in their own broth for 5 minutes after boiling, then they are thrown into a colander, the broth is allowed to drain and cooled to a temperature of 8-10 ° C. The prepared ingredients are combined, iodized table salt, vegetable oil are added and mixed.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD NO.5
Fresh cucumbers
Product name
Consumption rate of products for 1 portion
Gross weight, g
Net weight, g
Fresh cucumbers
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: fresh cucumbers are washed in running water twice, the place of attachment of the stalk is cut off, cut into portions.
Serving temperature: 14 ± 2 ° C.
Implementation period: no more than 2 hours from the moment (at a storage temperature of 4 ± 2 ° С).
TECHNOLOGICAL CARD No. 6
Green salad with tomatoes and vegetable oil
Product name
Gross weight, g
Net weight, g
Fresh salad
Tomatoes
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: vegetables are washed in running water. At the lettuce, the attachment point of the stems with a part of the stems is cut off. Cut the prepared salad into strips. Fresh tomatoes are sorted out, washed, cut out the place of attachment of the stalk with a part of the pulp, cut into slices. Combine vegetables, salt, mix gently so that vegetables do not crinkle. Sprinkle with vegetable oil before serving. Portioned into salad bowls.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 7
Boiled beetroot salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled beets, semi-finished product
or Fresh beetroot
Citric acid
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: cleaned raw beets thoroughly washed, boiled until tender with the addition of 2% citric acid (to prepare 100 ml of a 2% citric acid solution, add 2 g of citric acid to 98 ml of boiled chilled water, the solution is thoroughly mixed). The boiled beets are cooled to a temperature of 8-10 ° C, cut into strips (or grated), salted, mixed and seasoned with sunflower oil.
Serving temperature: 14 ± 2 ° C.
Implementation period:
TECHNOLOGICAL CARD No. 8
Carrot salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Refined sunflower oil
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: raw peeled carrots are washed with running water for 5 minutes, cut into small, thin strips, seasoned with vegetable oil, mixed immediately before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 9
Carrot and apple salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Fresh apples
Refined sunflower oil
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: carrots are washed in running drinking water for 5 minutes. The apples are washed and the seed nests are removed. Cut carrots and apples into strips. Prepared carrots and apples are combined and seasoned with vegetable oil before serving, portioned.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 10
Beetroot and apple salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled beets, semi-finished product
or Fresh beetroot
Boiled beet mass:
Fresh apples
Citric acid
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: peeled beets are thoroughly washed, boiled until tender with the addition of citric acid. Boiled beets are cooled to a temperature of 8-10 ° C, finely chopped into strips. Fresh apples are thoroughly washed in a workshop primary processing vegetables (vegetable shop), and then a second time in a cold shop in washing tubs, remove seed nests, cut into strips, combine with beets, add salt, season with vegetable oil, mix.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 11
Salad from fresh cucumbers with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh cucumbers
Parsley (greens)
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: the cucumbers are sorted out, washed in running water in small batches for 5 minutes, the attachment point of the stalk with a part of the pulp is cut off, cut into circles. Before leaving, the cucumbers are salted, seasoned with vegetable oil, sprinkled with processed chopped parsley.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 12
Fresh cucumber salad with bell peppers and vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh cucumbers
Fresh sweet pepper
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: the cucumbers are sorted out, washed in running water in small batches for 5 minutes, the attachment point of the stalk with a part of the pulp is cut off, cut into circles. The pepper is washed, the stalk is removed along with the seeds, then it is cut into strips. Combine vegetables, add salt, mix gently and season with vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: unadulterated salad no more than 2 hours, seasoned salad no more than 30 minutes from the moment of preparation (at a storage temperature of 4 ± 2 ° С).
TECHNOLOGICAL CARD No. 13
Squid salad with sweet peppers and onions with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Frozen squid fillet
Fresh sweet pepper
Green onion
Fresh salad
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: squid (fillet industrial production) defrost, washed in running water, then put into boiling salted water (the ratio of water and squid during cooking is 1: 3) and cook for 7 minutes from the moment of boiling. Boiled squids are cooled to a temperature of 8-10 ° C, cut across the fibers into thin strips. The vegetables are washed twice with running water. Sweet pepper is cleaned of the stalk, seeds, washed. Prepared sweet peppers and lettuce are cut into thin strips. Green onions are chopped. Chopped boiled squid, sweet pepper are combined with green onions, lettuce leaves, mixed and seasoned with vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 14-24 (seasonal salads)
TECHNOLOGICAL CARD No. 14
Green salad with cucumber and vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh salad
Refined sunflower oil
Table salt "Extra"
Fresh cucumbers
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: vegetables are washed in running water. At the lettuce, the attachment point of the stems with a part of the stems is cut off. In cucumbers, the place of attachment of the stalk is removed. The prepared salad is cut into strips, the cucumbers are cut into slices. Combine vegetables, add salt, mix gently and season with vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 15
Red cabbage salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled red cabbage
or Fresh red cabbage
Table salt "Extra"
Citric acid
Granulated sugar
Refined sunflower oil
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: the cabbage is washed in running drinking water for 5 minutes. Red cabbage is finely chopped into strips, salt, 2% citric acid solution are added, rubbed, squeezed out of juice, granulated sugar is added. Before serving, the salad is seasoned with vegetable oil and mixed.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 16
Carrot salad with vegetable oil (with sugar)
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Granulated sugar
Refined sunflower oil
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: raw peeled carrots are washed with running water for 5 minutes, cut into small, thin strips or rubbed on a coarse grater, sugar is added, seasoned with vegetable oil, mixed and laid in a slide.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 17
Carrot, apple, orange salad with salad dressing
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Fresh apples
Granulated sugar
Milk salad sauce
Orange
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: raw peeled carrots are washed in running water for 5 minutes, finely chopped into strips. Apples and oranges are thoroughly washed in the conditions of the primary processing of vegetables (vegetable shop), and then again in the conditions of the cold shop in washing tubs. The seed nest is removed from the apples, the oranges are peeled and cut into thin slices. Mix carrots, oranges and apples, add granulated sugar and season with salad dressing just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 18
Boiled carrot salad with apples with salad dressing
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Mass of boiled carrots:
Fresh apples
Granulated sugar
Milk salad sauce
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: Rinse the carrots in running drinking water for 5 minutes and boil until tender, cool to a temperature of 8-10 ° C. Cut into small cubes or strips. Remove seed nests from apples, cut into small strips, combine with boiled carrots. Add granulated sugar and season with sauce just before leaving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 19
Tomato and cucumber salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Tomatoes
Fresh cucumbers
Refined sunflower oil
Table salt "Extra"
Parsley (greens)
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: prepared tomatoes and cucumbers (with the stalk attachment point removed with a part of the pulp) cut into thin slices, connect. Finely chopped parsley is added. Salt, mix gently and season with vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 20
Fresh tomato salad with sweet peppers and vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100g
Gross weight, g
Net weight, g
Tomatoes
Green onion
Fresh sweet pepper
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: vegetables and green onions are washed in running water twice. Prepared fresh tomatoes are cut into thin slices, the seed nest is removed from sweet pepper, cut into strips, green onions are chopped. Combine the vegetables, add salt and vegetable oil (just before serving) and mix.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD NO.21
Natural vegetables
Product name
Consumption rate of products for 1 portion
Gross weight, g
Net weight, g
Edged radish
Green onion
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: edged radishes and green onions are washed in cold running water. Serve without slicing.
Serving temperature: 14 ± 2 ° C.
Implementation period: more than 2 hours (at a storage temperature of 4 ± 2 ° С).
TECHNOLOGICAL CARD No. 22
Salad from fresh vegetables and apples with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh apples
Tomatoes
Fresh cucumbers
Fresh sweet pepper
Leek
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: vegetables and fruits are washed in running water for 5 minutes. Cut the tomatoes and cucumbers (with the stalk with part of the pulp removed) cut into slices, the cored apples and prepared peppers (with the seed nest removed) cut into strips. Prepared leeks are chopped. Combine vegetables, salt, season with vegetable oil.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 23
Radish salad with vegetable oil
Product name
Consumption rate of products for 1 portion
Gross weight, g
Net weight, g
Edged red radish
Green onion
Diet egg
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: the red radish is washed in cold running water and cut into thin slices. Finely chop the green onion. Combine radishes with green onions and mix. Salt and vegetable oil are added before serving. The salad is made out with an egg.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
First courses (filling soups)
TECHNOLOGICAL CARD No. 24
Borscht with cabbage and potatoes in meat broth
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled beets, semi-finished product
Fresh cabbage salad has a truly beneficial taste, which can not only enrich our body useful vitamins and minerals, but it will also be especially noted by the most picky gourmets who understand the value of taste and quality. Therefore, several of the most exquisite recipes fresh cabbage salad is worth adding to your home cookbook.
From time immemorial, salad with fresh cabbage was a success. It would seem what to cook there - cut a head of cabbage into thin strips, salt, season with vinegar, salt, pepper, add onion and that's it. But no! Not everything is as simple as it seems at first glance.
First of all, cabbage is a storehouse of vitamins. And if they are successfully combined with other useful vitamins and minerals, then as a result you can get a full breakfast or dinner, and for those who closely monitor their figure, cabbage salad is even ready to replace lunch. Moreover, today, when there are several types of cabbage.
For the preparation of salad, you can successfully use white, red, Chinese and Brussels sprouts, broccoli, kohlrabi and Savoy, purple and cauliflower.
The ingenious culinary specialist, the famous chef of the French restaurant Feran Adrià, argued that taste always depends on temperature, color scale and humidity.
From the simplest and most accessible ingredients, he was able not only to tasty and original feed the restaurant visitors, but also to surprise them with culinary art. The ingenious culinary specialist treated any of the products with the value "given to us by God himself" and created with truly magical elixirs.
His statements also apply to cabbage salad, which can not only be deliciously prepared, but also presented in an original way.
To prepare delicious salad from fresh cabbage, special skills are not required, but the ability to correctly combine products will be useful to everyone. No no! This is not science! It's just a game of tastes to be reckoned with. The most important thing in the art of making salads is correct cutting... All that remains is to correctly put all the ingredients in a beautiful salad bowl, decorate in an original way and properly serve.
The ingredients for fresh cabbage salad can be selected depending on your imagination and taste preferences, which will allow you to surprise your guests with an unforgettable taste and beautiful aesthetic appearance.
How to make fresh cabbage salad - 6 varieties
Spring mood will always provide you delicate taste fresh vegetable salad. It is ideal as breakfast or dinner for those who really care about their figure.
Ingredients:
- fresh white cabbage - 0.5 head of cabbage,
- canned cabbage- 0.5 cans,
- fresh cucumbers - 2 pcs.
- dill greens - to taste,
- sour cream or mayonnaise - to taste,
- pepper and salt to taste.
Cooking technology:
Let's prepare a beautiful wide salad bowl in which we will put the finished dish.
- Thinly chop the white cabbage. Rinse cucumbers under a stream cold water, cut them in half, then thin slices.
- Put the prepared ingredients in a salad bowl and add canned corn to them.
- Chop the greens finely.
- Add sour cream or mayonnaise, salt and pepper to the salad.
- Mix and leave for 15-20 minutes.
- Mix again, taste and serve.
“Everything is simple - ingenious” - this is how the French chef Feran Adrià spoke about this salad, who managed to win the hearts of many gourmets with its taste.
Cabbage salad "Dream"
The name of the cabbage salad speaks for itself. Indeed, one can only dream of such a taste. The correct combination of ingredients emphasizes the amazing sauce that each housewife will prepare with special love and tenderness. Let's not dream for a long time, but start preparing the salad.
Ingredients:
- White cabbage - 700 grams,
- Green onion feathers - 100 grams,
- Fresh cucumbers - 300 grams,
- Radish - 100 grams,
- Carrots - 2 pcs.
- Apple - 1 pc.
- Garlic - 2 cloves.
For the sauce:
- sour cream - 100 grams,
- mayonnaise - 100 grams,
- lemon juice - ½ pc.
- granulated sugar - 3 tsp
- salt - 2 tsp
- ground black pepper - 1 tsp
Cooking technology:
- Chop the prepared white cabbage with thin strips.
- Finely chop the green onion feathers and combine with chopped cabbage.
- We wash the cucumbers under cold water, dry with a paper towel and cut into semicircles.
- Cut the washed radish into semicircles and combine all the ingredients in a bowl.
- Add the carrots, having previously chopped them into thin strips.
- Sour apples and 2 cloves of garlic are also chopped into thin strips.
Getting started making the sauce:
- Take a separate bowl and combine sour cream and mayonnaise in it.
- Then squeeze the juice from half a lemon and add it to the sour cream-mayonnaise mixture.
- Season with sugar, salt and pepper.
- Stir until smooth and set aside for 15 minutes.
We combine all the ingredients of the cabbage salad. Fill with sauce and mix gently. We taste it - add salt or add other spices if necessary. Set aside for 20 minutes to soak all ingredients delicious sauce... Serve to the table, having beautifully decorated the salad on a platter.
A sprig of fresh green dill can give any fresh mood, and a few balls salmon caviar will add to it a truly aristocratic look.
This delicious recipe cabbage salad is ideal for lovers hot snacks... But, if you exclude from the list of ingredients hot peppers, then everyone, without exception, can enjoy its taste.
Ingredients:
- Cabbage - ½ head of cabbage,
- Carrots - 1 pc.
- Garlic - 2 cloves
- Cucumber - 1 pc.
- Salt to taste
- Hot red pepper - to taste
- Lemon juice - ½ lemon,
- Vegetable oil - 100 ml.
Preparation:
- First, we wash all the ingredients, carefully discuss them.
- Cut the white cabbage into squares.
- We peel the carrots and rub them with straws.
- Chop the cucumber into strips.
- Squeeze the garlic through the garlic and add to the rest of the ingredients.
- Salt and pepper to taste. Top with red hot peppers to taste. You can add some sugar if desired.
- Pour vegetable oil into the pan and heat it.
- Put all the ingredients in a deep salad bowl and pour hot oil.
- Stir gently and put the garden in the refrigerator for 12 hours.
- Serve the salad, garnish it with fresh herbs to taste.
When heating the vegetable oil for the salad, do not bring it to a boil. The oil should be hot, but not boiled!
Brussels sprouts are a storehouse of vital vitamins and minerals. The most delicious and nutritious is the Brussels sprouts grown in the garden.
Ingredients:
- Brussels sprouts - 400 grams,
- Sunflower oil- 2 tbsp.
- Linseed oil - 1 tablespoon
- Salt to taste
- Greens to taste
- Juice from ½ lemon.
Cooking technology:
- Let's prepare the Brussels sprouts for a start. If you have grown it in your garden, then try to take young fruits with delicate leaves for the salad. In the event that the cabbage is purchased, you need to defrost it first.
- Pour water into a saucepan and add a little salt. We put it on the stove and bring it to a boil. Cook the cabbage for 4-10 minutes, depending on how ripe its fruits are.
- Using a slotted spoon, select the cabbage from the water, trying to make all the water glass. As a result, you should get tender boiled leaves.
- Prepare the sauce in a separate bowl. We take sunflower and linseed oil, add lemon juice to them. Attention! Do not overdo it with the amount of juice, so as not to kill the main flavor of the salad!
- Add dried dill, celery and onions to the sauce. Mix well.
- Once all the flavorings of the dressing are properly balanced, pour over the cabbage.
Salad from brussels sprouts ideal as a side dish for a main course.
This recipe brussels sprouts salad is ideal for chicken meat and pork mashed potatoes and rice.
Cauliflower is a treasure trove of vitamins. Having prepared a salad according to this recipe, you can enjoy its taste with pleasure at any time of the day. Despite the fact that the salad is rich in vitamins, it is low in calories.
Ingredients:
- Cauliflower - 1 head,
- Tomatoes - 2-3 pcs.
- Bell pepper- 1 PC.
- Bacon - 2 slices
- Garlic - 2 cloves
- Hard grade cheese - 50 grams,
- Nuts - a handful
- Lemon juice - ½ fruit,
- Mayonnaise to taste
- Greens to taste
Salad preparation technology:
- We disassemble the cauliflower into inflorescences and soak in water for 15-20 minutes. Put on a paper towel so that the water is glassy.
- Finely chop the cabbage. Sprinkle the juice of half a lemon.
- Peel the bell pepper from seeds, and also finely chop it.
- My tomatoes, cut in half and cut into cubes.
- Dutch cheese cut into small strips.
- Ham and smoked sausage chop with a kitchen knife.
- Put all the ingredients in a salad bowl and squeeze out the garlic.
- Add pine nuts if desired.
- Season the salad with mayonnaise or low-fat yogurt. Stir, season with salt and garnish with herbs.
- Serve fresh.
The finer all the ingredients for the salad are cut, the tastier the final product will be.
Cabbage salad - "Taste of Italy"
The zest of the Taste of Italy salad is dark grapes. It is thanks to him that the salad turns out to be truly tender, nevertheless, it plays beautifully with color on the plate, causing an appetite.
Ingredients:
- White cabbage - ½ head,
- Grapes (dark varieties) - 200 grams,
- Garlic - 1 clove
- Dutch cheese - 100 grams
- Tomatoes - 2 pcs.
- Bulgarian pepper - 1 pc.
- Zucchini - 1 pc.
- Balsamic vinegar
- Salt to taste
- Juice of half a lemon
- Ground pepper - to taste.
Cooking technology:
- Cut the head of the cabbage in half.
- Finely chop the leaves and place them in a bowl. Salt, mix gently with a fork and set aside for a few minutes.
Cooking technology: Peeled vegetables and green onions are thoroughly washed in running water in small portions. Prepared raw carrots are cut into strips. The cabbage is chopped into thin strips, placed in a bowl and rubbed with salt until juice appears, a 2% citric acid solution is added. Prepared cabbage is combined with prepared carrots, sugar, chopped green onions are added, mixed, seasoned with vegetable oil.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
Technological map No. 5. Borsch with cabbage and potatoes (in Belarusian)
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Product name |
Consumption rate of products for 1 portion of net weight 100 g |
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Gross weight, g |
Net weight, g |
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Fresh peeled beets, semi-finished product or Fresh beetroot |
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Peeled white cabbage semi-finished product or Fresh white cabbage |
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Fresh peeled semi-finished potatoes or Fresh food potatoes |
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Peeled table carrots, semi-finished product or Fresh table carrots |
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Fresh peeled onion semi-finished product or Fresh onions |
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Tomato paste |
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Butter |
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Granulated sugar |
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Meat broth |
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Fortified salt with reduced sodium content |
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Sour cream 15% |
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Dried parsley roots |
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Citric acid |
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Parsley (greens) |
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100 grams of this dish contains:
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Vitamins, mg |
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Cooking technology: for cooking, use the broth obtained by cooking meat for the second course. The broth is filtered through a sieve. Peeled vegetables and parsley are washed in running water for at least 5 minutes. Prepared fresh white cabbage is chopped. Fresh washed beets are cut into strips and stewed in a thick-walled sealed container with the addition of tomato paste, citric acid, butter and a small amount of broth (15-20% by weight of beets). Fresh peeled potatoes (sulfite semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained.
Prepared potatoes are cut into cubes. Shredded carrots, onions and dried parsley root are simmered in butter with the addition of broth (1/10 of the prescription rate) for 10-15 minutes.
Shredded cabbage is placed in the boiling broth, brought to a boil, then potatoes cut into cubes are added and boiled for 10-15 minutes. Then put chopped stewed beets, stewed carrots, onions, parsley root and cook until tender.
Salt and granulated sugar are added 5-10 minutes before the end of cooking.
The finished borscht is seasoned with boiled sour cream, then finely chopped parsley is added and brought to a boil again.
Serving temperature: 70 ± 5 ° C.
Implementation period: no more than 2 hours from the moment of preparation.
TECHNICAL AND TECHNOLOGICAL CARD No. Salad from white cabbage
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the White cabbage salad dish produced by the public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, foodstuffs and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate of safety and quality, etc.)
3. RECIPE
| Name | Bookmark rate for | Bookmark rate at 50 | |||
| 1 serving, g, ml | portions, kg, l | ||||
| raw materials | |||||
| gross | net | gross | net | ||
| Cabbage | 80 | 52 | 3,0 | 2,4 | |
| white cabbage | |||||
| Carrot | 10 | 7,5 | 0,5 | 0,375 | |
| Butter | 4 | 4 | 0,20 | 0,20 | |
| vegetable | |||||
| Sugar | 2 | 2 | 0,1 | 0,1 | |
| Output | 60 | ||||
4. TECHNOLOGICAL PROCESS
The cabbage is chopped into thin strips (1.5 * 1.5 mm), the carrots are rubbed or chopped into thin strips (2 * 15 mm), placed in an enamel pan, salt is added and rubbed with a wooden pestle until the juice is released.
Then season with sugar, vegetable oil, mix well and serve.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic indicators quality:
The cutting of vegetables is neat, preserved.
The color of the vegetables has not changed.
The aroma and taste are sweet and sour, typical of the products included in the salad, moderately salty.
Serving temperature 15 о С.
6.2 Microbiological and physicochemical indicators:
By microbiological and physicochemical indicators this dish complies with the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)
- FOOD AND ENERGY VALUE
The chemical composition of this dish
Mineral substance,
Nutrients Vitamins, mg mg
| proteins, g | fats, | carbohydrates, | energy value, | Ca | Fe | IN 1 | IN 2 | WITH | |
| G | G | kcal | |||||||
| 1,9 | 5,1 | 5,9 | 62,8 | 27,6 | 0,48 | 0,024 | 0,06 | 9,54 |
Process engineer.
Recipe No. 14, column 3, collection of recipes for dishes 1999
Cooking technology
Peeled white cabbage finely
chop, put in a wide saucepan, add salt (15 g per 1 kg),
pour in vinegar and heat with continuous stirring until
until it settles and acquires a uniform matte
Colour. The cabbage that has settled during heating is removed from the heat and
cool. Then mixed with shredded green onions
or carrots, add vegetable oil, sugar and
mix. Sprinkle with chopped green onions when serving.
The cabbage is chopped into thin strips, sprinkled
salt, grind until juice appears, add sugar,
season with vinegar and vegetable oil.
On vacation, they are laid in a slide,
sprinkle with green onions.
Quality requirements
Appearance - vegetables are cut into strips, stacked in a slide. The greens used for decoration must be fresh, not yellowed. There should be no leaked juice
Consistency - firm cabbage, slightly crispy
Taste - sweet and sour, moderately salty
Color - specific to the products used
Serving temperature - 10-12C
Shelf life 1 hour
Technological map No. 10
Vitamin salad (option 2)
Recipe No. 83, column 2, collection of recipes 1999
Cooking technology
Raw cabbage, carrots, green onions, apples with the seed nest removed, cut and season with lemon juice, syrup from canned compote, sugar, sour cream. Canned fruits are cut into slices and placed on top to decorate the salad. It is recommended to use light-colored compotes (apples, peaches, etc.) _
Quality requirements
Appearance - vegetables are cut into strips, stacked in a slide. The canned fruits are cut neatly.
Taste - sweet and sour, with the aroma of canned compote
Color - typical of the products used, should not be colored vegetables with compote
Smell - characteristic of the products used
Serving temperature - 10-12C
Technological map №11
Carrot salad with apples
Recipe No. 92, column 2, collection of recipes for dishes 1999
Cooking technology
Cut raw peeled carrots into strips. Apples with the seed nest removed are cut into thin slices. Carrots are combined with apples., Add sugar, spread in a slide. Poured with sour cream
Quality requirements
Appearance - vegetables are cut into strips, stacked in a slide, watered with sour cream on top
Consistency - firm, slightly crispy vegetables
Taste - sweet and sour
The color is characteristic of the products used.
Smell - characteristic of the products used
Serving temperature - 10-12C
Season with sour cream on vacation
Technological map No. 12
Meat salad
Recipe No. 897 column 3, collection of recipes 1999
Cooking technology
Boiled or fried meat is cut into slices or thin slices, potatoes, pickles into thin slices, mixed and seasoned with mayonnaise with the addition of Yuzhny sauce. The prepared salad is stacked in a salad bowl on lettuce leaves and decorated with pieces of meat. slices or circles of eggs. fresh cucumbers, tomatoes, herbs.
Quality requirements
Taste - mayonnaise, moderately salty
Serving temperature - 10-12C
Shelf life 1 hour
Technological map No. 13
Capital salad
Recipe No. 98, column 3, collection of recipes 1999
Cooking technology
For salad, use boiled poultry flesh without skin.
Boiled poultry flesh is cut into slices or thin slices for decoration, potatoes, pickles into thin slices, mixed and seasoned with mayonnaise with the addition of Yuzhny sauce. The prepared salad is placed in a slide in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or slices of eggs, fresh cucumbers, tomatoes, herbs.
Quality requirements
Quality requirements
Appearance - products are cut into slices, seasoned, placed in a salad bowl, decorated.
Consistency - vegetables - soft, not overcooked, cucumbers - crispy
Taste - mayonnaise, moderately salty
Color - matches the products used
Smell - corresponds to the products used
Serving temperature - 10-12C
Shelf life 1 hour
Technological map No. 14
Vegetable vinaigrette
Recipe No. 100, collection of recipes 1999
| Product name | Norm for 1 serving | For 2 servings | ||||
| gross | net | gross | net | |||
| Potato | 21 * | 42 * | ||||
| beet | 15 * | 30 * | ||||
| Carrot | 12.6 | 10 * | 25,2 | 20 * | ||
| Pickles | 18,8 | 37,6 | ||||
| Sauerkraut | 21,4 | 42,8 | ||||
| Green onion | 18.8 | 37,6 | ||||
| Or onions | 17,9 | 35,8 | ||||
| Salad dressing or vegetable oil | ||||||
| Output | - | - |
Cooking technology
Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices onion- rings or half rings, green onions - in segments 1-1.5 cm long. Sauerkraut squeeze out the brine and grind. All prepared vegetables, except for beets, are mixed, seasoned with salad dressing, beets are added. Put the vinaigrette in a salad bowl, decorate with carbated carrots, beets, cucumbers, sprinkle with herbs
Quality requirements
Appearance - vegetables must match the cut shape
Consistency - vegetables should be boiled, not crumbly, cucumbers and sauerkraut - hard and crispy
Taste - spicy, corresponding to boiled vegetables, pickles and sauerkraut.
Color - light red
Smell - corresponds to the products used
Serving temperature - 10-12C
Shelf life 1 hour
Technological map No. 15
Vinaigrette with herring
Recipe No. 101, column 2, collection of recipes 1999
| Product name | Norm for 1 serving | For 2 servings | ||||
| gross | net | gross | net | |||
| Vinaigrette No. 100: | - | - | ||||
| Potato | 31,8 | 23 * | 63,6 | |||
| beet | 17 * | |||||
| carrot | 11 * | |||||
| Pickles | ||||||
| Sauerkraut | 23,5 | |||||
| Green onion | ||||||
| Or onions | ||||||
| Salad dressing or vegetable oil | ||||||
| Herring | ||||||
| Output | - | - |
Cooking technology
Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices, onions - in rings or half rings, green onions - in 1-1.5 cm segments. Sauerkraut is squeezed out of the brine and chopped. All prepared vegetables, except for beets, are mixed, seasoned with salad dressing, beets are added.
The vinaigrette is laid out in portions, the herring cut into fillets is placed on top, cut obliquely into thin slices
Quality requirements
Appearance - vegetables must match the cut shape, herring is properly cut
Consistency - vegetables should be boiled, not crumbly, cucumbers and sauerkraut - hard and crispy; herring is dense
Taste - spicy, corresponding to boiled vegetables, pickles and sauerkraut, salted herring
Color - light red
Smell - corresponds to the products used, herring
Serving temperature - 10-12C
Shelf life 1 hour
Technological map №16
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