Technology card for cabbage salad for school. White cabbage salad. Vegetable marinade with tomato

Technical and technological map No.

Cabbage salad, 1 kg (CP recipe No. 81)

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to cabbage salad, 1 kg, produced in name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking coleslaw, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

When processing white cabbage, contaminated and rotten leaves are separated, trimming them at the base of the stalk, and the rotten parts are cut out. After this, the cabbage is washed in cold water, the upper part of large heads is cut off by 1/3, and then cut into two or four parts, small heads are cut into two parts.

Dill greens are sorted out, roots, rough stems and yellowed leaves are separated. The greens are placed in cold water for 20-30 minutes so that the particles of sand and earth adhering to them are soaked. Then rinse several times with plenty of water or under running water to wash off the sand. Then the dill greens are cleaned.

1. RECIPE

1. Cooking technology

The cabbage is chopped into thin strips. Carrots are chopped using a Korean carrot grater. Dill greens are finely chopped. The salad ingredients are mixed, seasoned with salt, sugar, vinegar, sunflower oil. The salad is placed in a gastronorm container.

1. Characteristics of the finished dish

Appearance– the cabbage is shredded into thin strips. The carrots are shredded using a Korean carrot grater. Dill greens are finely chopped. The salad ingredients are mixed, seasoned with salt, sugar, vinegar, sunflower oil. The salad is placed in a gastronorm container.

Taste– corresponds to the included salad ingredients. No foreign taste.

Smell– corresponds to the included salad ingredients. No foreign smell.

A salad made from fresh cabbage has a truly beneficial taste, which can not only enrich our body with beneficial vitamins and minerals, but will also be especially noted by the most picky gourmets who understand the value of taste and quality. Therefore, several of the most delicious recipes for fresh cabbage salad are worth adding to your home cookbook.

Since time immemorial, salad with fresh cabbage has been a success. It would seem that what to cook there is to cut a head of cabbage into thin strips, add salt, season with vinegar, salt, pepper, add onions 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 healthy vitamins and minerals, the result can be a complete breakfast or dinner, and for those who carefully monitor their figure, cabbage salad can even replace lunch. Especially today, when there are several types of cabbage.

To prepare the 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 Adria, argued that taste always depends on temperature, color and humidity.

Using the simplest and most accessible ingredients, he knew how to not only feed restaurant visitors in a tasty and original way, but also surprise them with his culinary art. The brilliant culinary specialist treated any of the products with the value “given to us by God himself” and created 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 a delicious salad from fresh cabbage, you don’t need any special skills, but the ability to correctly combine foods will be useful to everyone. No no! This is not science! This is just a game of tastes that must be taken into account. The most important thing in the art of preparing salads is the correct cutting. All that remains is to correctly place all the ingredients in a beautiful salad bowl, decorate it in an original way and serve it correctly.

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

The delicate taste of a salad made from fresh vegetables will always provide you with a spring mood. It is ideal as a breakfast or dinner for those who really care about their figure.

Ingredients:

• fresh white cabbage - 0.5 heads,
• 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 place the finished dish.

1. Finely chop the white cabbage. Rinse the cucumbers under running cold water, cut them in half, and then into thin slices.
2. Place the prepared ingredients in a salad bowl and add canned corn to them.
3. Finely chop the greens.
4. Add sour cream or mayonnaise, salt and pepper to the salad.
5. Stir and leave for 15-20 minutes.
6. Mix again, taste and serve.

“Everything simple is ingenious” - this is exactly what the French culinary specialist Feran Adria said about this salad, who managed to win the hearts of many gourmets with its taste.

Cabbage salad “Dream”

The name of the coleslaw says it all. Indeed, one can only dream of such a taste. The right combination of ingredients emphasizes the amazing sauce, which every housewife will prepare with special love and tenderness. Let’s not dream for too long, but let’s 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:

1. Shred the prepared white cabbage into thin strips.
2. Finely chop the green onions and combine with shredded cabbage.
3. Wash the cucumbers under cold water, dry with a paper towel and cut into half circles.
4. We also cut the washed radishes into half circles and combine all the ingredients in a bowl.
5. Add the carrots, having previously chopped them into thin strips.
6. We also chop the sour variety of apples and 2 cloves of garlic into thin strips.

Let's start preparing the sauce:

1. Take a separate bowl and combine sour cream and mayonnaise in it.
2. Then squeeze the juice from half a lemon and add it to the sour cream-mayonnaise mixture.
3. Season with sugar, salt and pepper.
4. Stir until smooth and set aside for 15 minutes.

Combine all the ingredients of the cabbage salad. Pour in the sauce and mix gently. Taste it and add more salt or other spices if necessary. Set aside for 20 minutes so that all the ingredients are soaked in the delicious sauce. Serve to the table, beautifully arranging the salad on a platter.

A sprig of fresh green dill can give anyone a fresh mood, and a few balls of salmon caviar will add a truly aristocratic look.

This delicious coleslaw recipe is perfect for savory appetizer lovers. But, if you exclude hot pepper from the list of ingredients, then everyone without exception can enjoy its taste.

Ingredients:

• Cabbage - ½ head,
• 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:

1. First, wash all the ingredients and carefully discuss them.
2. Cut white cabbage into squares.
3. Peel the carrots and rub them into strips.
4. Chop the cucumber into strips.
5. Squeeze the garlic through a garlic press and add to the rest of the ingredients.
6. Salt and pepper to taste. Sprinkle red hot pepper on top to taste. If desired, you can add a little sugar.
7. Pour vegetable oil into a frying pan and heat it.
8. Place all ingredients in a deep salad bowl and pour hot oil.
9. Mix gently and put the garden in the refrigerator for 12 hours.
10. Serve the salad, garnishing it with fresh herbs to taste.

When heating vegetable oil for 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. Brussels sprouts grown in the garden are considered the most delicious and nutritious.

Ingredients:

• Brussels sprouts - 400 grams,
• Sunflower oil - 2 tbsp.
• Flaxseed oil - 1 tbsp.
• Salt - to taste
• Greens - to taste
• Juice from ½ lemon.

Cooking technology:

1. Let's start by preparing the Brussels sprouts. If you grew it in your garden, then try to take young fruits with tender leaves for the salad. If the cabbage is purchased, you need to defrost it first.
2. Pour water into the pan and add a little salt. Place on the stove and bring to a full boil. Cook the cabbage for 4-10 minutes, depending on how ripe its fruits are.
3. Use a slotted spoon to remove the cabbage from the water, making sure that all the water drains out. As a result, you should get tender boiled leaves.
4. Prepare the sauce in a separate bowl. 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 taste of the salad!
5. Add dried dill, celery and onion to the sauce. Mix well.
6. Once all the flavors of the dressing are properly balanced, pour over the cabbage.

Brussels sprouts salad is ideal as a side dish for a second course.

Brussels sprouts salad prepared according to this recipe goes perfectly with chicken and pork, mashed potatoes and rice.

Cauliflower is a storehouse of vitamins. By preparing a salad according to this recipe, you can enjoy its taste 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 cheese - 50 grams,
• Nuts - a handful,
• Lemon juice - ½ fruit,
• Mayonnaise - to taste,
• Greens - to taste

Salad preparation technology:

1. Separate the cauliflower into florets and soak in water for 15-20 minutes. Place on a paper towel to drain thoroughly.
2. Finely chop the cabbage. Sprinkle with the juice of half a lemon.
3. We clean the bell pepper from seeds and also finely chop it.
4. Wash the tomatoes, cut them in half and cut them into cubes.
5. Cut the Dutch cheese into small strips.
6. Chop the ham and smoked sausage with a kitchen knife.
7. Place all the ingredients in a salad bowl and squeeze in the garlic.
8. Add pine nuts if desired.
9. Season the salad with mayonnaise or low-fat yogurt. Stir, season with salt and garnish with herbs.
10. Serve fresh.

The finer all the ingredients for the salad are chopped, the tastier the final product will be.

Cabbage salad - “Taste of Italy”

The highlight of the “Taste of Italy” salad is the dark grape varieties. It is thanks to him that the salad turns out to be truly tender, yet it plays beautifully with color on the plate, causing appetite.

Ingredients:

• White cabbage - ½ head,
• Grapes (dark varieties) - 200 grams,
• Garlic - 1 clove,
• Dutch cheese - 100 grams
• Tomatoes - 2 pcs.
• Bell pepper - 1 pc.
• Zucchini - 1 pc.
• Balsamic vinegar
• Salt - to taste
• Juice of half a lemon
• Ground pepper - to taste.

Cooking technology:

1. Cut the cabbage head in half.
2. Finely chop the leaves and place them in a bowl. Add salt, mix gently with a fork and set aside for a few minutes.

Description of the presentation by individual slides:

1 slide

Slide description:

State Autonomous Educational Institution of Secondary Professional Education Aktanysh Technological College Writing Examination Work Technology for the preparation of salad of raw vegetables “Salad from white cabbage” was performed by: 36B student of the 36B group Rinat Radikovich Aktanysh 2014

2 slide

Slide description:

The human body must receive all the nutrients it needs, and in the correct ratio. Every day the human body needs a certain amount of proteins, fats, carbohydrates, minerals and vitamins. In winter there are fewer fresh fruits and vegetables, however, the required amount of vitamins and minerals is therefore recommended to eat fresh foods - in the form of salads. Uncooked foods have a more beneficial effect on the secretion of gastric juice and ensure its better assimilation in the body.

3 slide

Slide description:

Historical background Salads were known 2500 years ago. However, it was only at the end of the 16th - beginning of the 17th century that salads went beyond the Apennine Peninsula and came to France, initially as an exquisite court dish served with roast meat. Only at the turn of the 18th and 19th centuries, when not only different types of unchained vegetables, but also root vegetables, previously considered completely unacceptable for salads, began to penetrate into salads, salad dressing became more and more complex and varied. Some cold sauces are introduced into salads, and mayonnaise is the first among them. . Naturally, salads made from root vegetables and unbleached vegetables, being more “coarse”, required a sharper, more pungent dressing, the main purpose of which was to “overwhelm” the earthy taste of root vegetables, which was extremely unusual and irritated gourmets of the 19th century. Therefore, salted and pickled vegetables began to be introduced into vinaigrettes - cucumbers, cabbage, capers, olives, gherkins, and in Germany and Russia, as a replacement for the latter, salted mushrooms and herring. But salads had a history of more than two thousand years and, in addition, they had two advantages that captivated people of the 20th century. XX century. Firstly, the speed of preparation, the absence of any heating: cut a cucumber, an onion, pour sour cream on it - and the dish is ready. Secondly, attention to them was attracted by the magical word “vitamins” in the 20th century, which a modern city dweller is inclined to see in everything plant and green.

4 slide

Slide description:

Technological map for the preparation of “White cabbage salad” Name of raw materials Norm for 1 serving, g/piece Calculation of the number of servings gross net 10 Number of products, g (net) Fresh white cabbage 84.8 67, 8 678 Weight of heated cabbage - 61 610 Onions green 12.5 12.5 125 or carrots 12.5 12.5 125 Vinegar 3% 10 10 100 Sugar 5 5 50 Vegetable oil 5 5 50 Yield - 100 1000

5 slide

Slide description:

Chop the cabbage finely into not very long strips. The thinner you can chop the cabbage, the softer and more tender it will be in the salad. Transfer the shredded cabbage to a saucepan, add salt and mash. Let the cabbage release its juice, leave it to salt for 7 minutes. While the cabbage is salting, we will have time to chop the remaining ingredients. Peel the carrots and grate them on a coarse grater. Place all vegetables in one bowl. Pour sunflower oil and vinegar over the salad, add a little sugar and salt. Mix well - and the fresh cabbage salad is ready!

6 slide

Slide description:

Organization of the workplace Cold shops are organized at enterprises with a workshop structure of production (restaurants, canteens, cafes, etc.). The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or north-west. Cold dishes are served after cooling in refrigerated cabinets and must have a temperature of 10-14o C, so the workshop has a sufficient amount of refrigeration equipment When cutting and cutting products at the cook's workplace Products intended for sandwiches are cut no earlier than 30-40 minutes before sale and stored in a refrigerator

7 slide

Cooking technology: Peeled vegetables and green onions are thoroughly washed in running water in small portions. Prepared raw carrots are cut into strips. Shred the cabbage into thin strips, place in a bowl and grind with salt until juice appears, add a 2% solution of citric acid. Prepared cabbage is combined with prepared carrots, sugar and chopped green onions are added, mixed, and seasoned with vegetable oil.

Serving temperature: 14±2°С.

Implementation period:

Technical and technological map No. 3 Tomato salad with vegetable oil

Cooking technology: tomatoes and green onions are washed under running water twice. In tomatoes, the attachment point of the stalk with part of the pulp is removed. The prepared tomatoes are cut into thin slices and the onion is chopped. Tomatoes and onions are divided into portions, salt and vegetable oil are added immediately before serving.

Serving temperature: 14±2°С.

Implementation period: undressed salad for no more than 2 hours (at a storage temperature of 4±2°C), dressed salad - no more than 30 minutes from the moment of preparation.

Technical and technological map No. 4 Laguna salad

Cooking technology: Vegetables and parsley are washed with running water for 5 minutes. The prepared tomatoes are cut into small cubes. Boiled eggs are cut in the same way. Add olives, then season the salad with olive oil and lemon juice. Add ground red pepper and garnish with a sprig of herbs.

Serving temperature: 14±2°С.

Implementation period: undressed salad for no more than 2 hours (at a storage temperature of 4±2°C), dressed salad - no more than 30 minutes from the moment of preparation.