Recipe for a classic crab salad: the necessary products and the procedure for performing the steps. Requirements for the quality of salads Updating of basic knowledge

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Vegetarian Olivier

This recipe for boiled vegetables with olives and mushrooms should be noted by people who fast and do not eat meat products. This salad will look great on the holiday table. This simple dish contains the following ingredients:

Bulb purple - 1 pc.
Peas in a jar - 200 g.
Pickled champignons - 200 g.
Olives - 100 g pitted.
Salted or pickled cucumbers - 3 fruits.
Carrot - 2 root crops.
Potato - 4 medium-sized root vegetables.
Celery - 100 g root.
Sweet apple - 1 fruit (optional).
Salt and lean mayonnaise.

The technology for preparing a salad of boiled vegetables is quite simple. It consists of the following stages:

It is necessary to wash the celery root, potatoes and carrots well. Put them in a container, pour water into it and send them to the fire. Wait for the liquid to boil, and cook the vegetables over medium heat for 20 minutes until fully cooked. After that, drain the water and cool the vegetables.
Peel the potato tubers and cut into small cubes.
Do the same with carrots and celery.
Wash the apple well, remove the seeds and peel, and then cut it into small cubes.
Cut marinated mushrooms into small pieces.
Free the onion from the husk, rinse and chop.
Cucumbers cut into small pieces.
Drain the liquid from the peas, and cut the olives into thin slices.
In one salad bowl, mix all prepared foods, add a little salt and pour mayonnaise.
Mix everything well.

When serving, it is necessary to beautifully put the salad on a dish and decorate it.

Tiger Salad

This festive salad will be a decoration at a children's party. It is very tasty and healthy. It is laid out in the form of a tiger muzzle. This dish belongs to salads from boiled vegetables. The recipe includes the following products:

Chicken large eggs - 3 pcs.
Head of onion and leek - 1 pc.
Cucumber - 1 pc. (you can use any kind of this product - fresh, salted or pickled).
Boiled sausage - 200 g.
Large potatoes - 2 pcs.
Medium carrot - 2 root crops.
Mayonnaise sauce and kitchen salt - to taste.
Pitted olives or prunes - 3 pieces for decoration.

To prepare this salad, you need to do the following manipulations:

Boil until cooked root vegetables, as well as chicken eggs.
After that, they must be cooled and cleaned.
Chop the onion into very small cubes. In order to remove bitterness from it, you need to pour boiling water for 15 minutes, and then squeeze the product well.
Cucumbers and sausage should also be chopped into small cubes.
After cooling, rub the potato tubers on the smallest grater.
The salad is laid out in layers, each lubricated with a small amount of mayonnaise (it is better to take homemade, as the dish is intended for children). The sequence of layers is as follows: potatoes, sausage, cucumber, onion (well squeezed), eggs grated on a coarse grater, carrots grated on a fine grater.

One protein should be left to decorate the muzzle. Carrots are gradually laid out on the entire surface of the salad (and on the sides too). From the protein you need to lay out the cheeks and eyes of the tiger. Cut prunes or olives into strips and lay out cilia, nose, mouth and pupils from them. Lay out the mustache from the white part of the leek and let the salad brew for 2 hours in the refrigerator.

Beetroot with cheese

If the favorite vegetable of the family is beets, then such a tasty and healthy salad must be prepared. It includes the following components:

Hard cheese - 100 g.
Chicken egg - 3 pcs.
Buryak - 3 small root crops.
Walnuts - 100 g.
Peanuts and greens are used as garnish.

When preparing, you must follow the following sequence of actions:

Beets should be boiled and cooled. After that, peel and rub on a coarse grater.
Put the beets on the bottom of the dish and grease with a thin layer of mayonnaise sauce.
Grind the walnut and put on top of the mayonnaise in a salad bowl.
Release the eggs from the shell and rub on a fine grater. Spread on top of the walnut layer.
Cheese is rubbed on a fine grater and placed on eggs. Again smeared with mayonnaise sauce and slightly crushed.

Decorate the salad with peanuts and herbs and you can immediately serve it to the table, since it does not need to be soaked. You can use sour cream instead of mayonnaise. Then the layers need to be slightly salted.

Alpine flower

In some ways, this dish resembles Olivier, but its taste and appearance are much richer and brighter. For cooking, you will need the following set of products:

Servelat boiled-smoked - 300 g.
Potato - 3 large tubers.
Apple - 1 fruit.
Carrots - 2 root crops.
Large eggs - 4 pcs.
Bulgarian sweet pepper - 2 fruits.
Peas - 300 g.
Parsley - 1 sprig of greens.
Mayonnaise.

"Alpine flower" is prepared very simply. For its preparation, it is worth observing the following technology:

Boil potato tubers and carrots until tender. Cool and clean well.
Chicken eggs also need to be boiled, cooled and freed from the shell.
Cut potato tubers into small cubes.
Chop the servelat into thin sticks.
Cut carrots into medium cubes.
Eggs are also finely chopped with a knife or egg cutter.
Red bell pepper is rinsed, freed from seeds and stalk, and then cut into petals for a flower using a curly grater. If there is no grater, no need to worry. You can just use a knife.
It is necessary to cut off the oval plates from the convex parts of the fruit, and the remaining pieces are chopped into small squares.
Apples are washed, peeled and cut into thin strips. This is done before the components are mixed. Otherwise, it will darken and look unattractive.
It is necessary to drain the liquid from the peas, and then combine all the products in one salad bowl and pour over with mayonnaise. Mix well and transfer to a beautiful salad bowl.

For decoration, you should lay out a flower from pepper, and make a stem with leaves from a parsley branch.

Vinaigrette without potatoes

This dish is suitable for those who cannot eat potatoes, or for those who simply do not like them. The composition contains such products:

Buryak and large carrots - 1 root crop each.
Pickled cucumbers - 4 large pieces.
Sauerkraut - 200 g.
Sunflower oil and salt.

The method of preparing a salad consists of the following steps:

You need to wash the roots well and boil for 60 minutes in salted water. Cool and clean. Cut into medium sized cubes. Place in a container where it will be convenient to mix the products.
Cucumbers must also be cut into cubes and placed in a container with root crops.
Drain excess liquid from sauerkraut and place it with the rest of the ingredients.
Salt and pepper the workpiece (optional), and then pour vegetable oil and mix thoroughly.

This recipe can be varied by adding mushrooms and canned peas (can be replaced with beans).

Instead of boiling, you can bake vegetables in the oven. Such a salad will be tastier and more unusual.

Herring under a fur coat in jelly

Herring under a fur coat has long been considered a dish of everyday cuisine. This is not just a salad, but a salad cake, and to make it beautiful, you should use a silicone mold in the form of some figure. For cooking you will need the following products:

Lightly salted herring - 1 pc.
Beets, carrots and potato tubers - 3 medium root crops each.
Gelatin - 4 sheets.
Purified water - 100 ml.
Red currant syrup or jelly - 2 small spoons.
Mayonnaise sauce.

In order to make such a cake-salad, it is worth doing the following manipulations:

Boil all the roots and eggs first, and then cool them well and peel them.
Peel the herring well and remove all the bones if possible. Cut into small cubes.
Peel the potato tubers and cut into small cubes.
Beets should be taken in a rich red color and sweet. It is she who plays the main role in this dish. Peel it and grate it on a large grater.
Carrots are also peeled and cut into small cubes or rubbed on a coarse grater.
Eggs are freed from the shell and rubbed on a grater.
The onion is peeled and boiled for 3 minutes. This removes bitterness.
Soak gelatin sheets in cold water for 10 minutes. After that, squeeze well and put in a bowl of boiling water. Stir quickly and thoroughly and cool until barely warm. Mix until smooth with mayonnaise sauce.
Jelly must be boiled with 100 ml of water.
All prepared products are combined with jelly-mayonnaise dressing, thoroughly mixed and laid out in layers in a mold. The sequence of layers is as follows: beets, eggs, carrots, potatoes, herring.
The form is covered with a film, and the workpiece is placed in the refrigerator for 6 hours.

After the time has elapsed, it is necessary to turn the cake-salad onto a flat dish with a gentle movement, and then remove the silicone mold.

Spring day

This dish can be prepared in layers, or you can simply mix all the products together, decorate beautifully and serve. For cooking, you need the following components:

Carrots and potato tubers - 350 g of each product.
Chicken meat - 300 g.
Pickled saturated mushrooms - 200 g.
Chicken eggs - 4 pcs.
Onion and kitchen salt - to taste.
Mayonnaise sauce - for dressing.

Preparation includes the following processes:

The last layer (yolks) does not need to be greased with mayonnaise. So it will be more beautiful. For several hours, the salad must be put in the refrigerator so that it is well saturated and acquires a unique taste.

All boiled vegetable salads are prepared simply and taste amazing. Products in almost every blank are available to everyone. You can also experiment in the kitchen and invent something of your own.

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Technological map of lesson No. 20

FULL NAME. teachers : Govoruha O.V.

Grade: 5

Item: technology

Number of hours : 1

Lesson topic : "Preparing a dish of boiled vegetables."

The purpose of the lesson: Familiarization of students with the types of heat treatment of vegetables; formation of important rules of heat treatment; requirements for the quality and design of finished dishes.

Lesson objectives:

1) To acquaint students with the main types of heat treatment of vegetables.

2) To teach students how to properly heat-treat vegetables and cook boiled vegetable dishes

3) To instill in students an interest in the art of cooking, accuracy, organization, independence and aesthetic taste, the ability to carefully and economically use products, keep the workplace in order when preparing dishes from boiled vegetables.

Lesson type: Practical work

Educational resources: Teaching materials on technology textbook Grade 5 N.V. Sinitsa, V.D. Simonenko; a workbook, a computer, a presentation, a set of tableware and cutlery for preparing a salad of boiled vegetables, instruction cards, posters.

Planned educational results:

subject - students will learn about the methods of heat treatment of vegetables by the technology of making vinaigrette, get acquainted with the requirements for the quality and design of ready-made dishes from boiled vegetables.

Metasubject (UUD):

- regulatory - determination of the technological sequence of salad preparation.

communicative - the ability to work in a group when performing a task, the ability to cooperate with the teacher, resolve conflict situations, adequately perceive and develop a respectful attitude towards peers in the course of joint work.

- cognitive - selection of the most rational ways of cooking and conduct a comparative analysis.

Personal – contributereadinessto rational housekeeping,the ability to conduct self-analysis of the work performed, to develop industriousness, to cultivate accuracy and neatness in work.

№ stage of the lesson

Lesson stage

Teacher activity

Student activities

Formed UUD

Org. Moment.

Checking knowledge on the topic of the previous lesson.

Greeting children. Obtaining information about absentees. Preparation for the lesson (textbook, notebook, pen, diary).

Repetition of the material covered:

2. How to determine the readiness of vegetables when cooking?

3. What determines the shape of the names of vegetables?

4. Message, which means the word "vinaigrette".

Children's answers.

1. To reduce the loss of vitamin C, vegetables are boiled in a container with a closed lid.

2. Vegetable must be pierced with a knife or fork; it should be soft.

3. The shape of the vegetable name depends on the type of salad.

K. the development of speech activity, the acquisition of experience in the use of speech means for the regulation of mental activity.

Motivation (self-determination)

to learning activities.

Let's continue the lesson.

1. What should we learn in this lesson.

2. What tasks will we set.

Cooking Safety

TB when using an electric stove.

1) Before turning on, check the condition of the power cord.

2) When turning on the stove, insert the plug into the socket sockets until it stops. Do not disconnect the plug by pulling on the cord.

3) Use fireproof cookware for cooking vegetables. It is forbidden to use plastic utensils.

4) Make sure that when boiling, the contents of the dishes do not spill over the edge, take the lids of hot dishes with a towel or potholder and open them away from you.

TB when using cutting tools.

1) Take the utmost care when cutting vegetables with a knife.

2) Pass knives and forks only with the handle forward.

3) Cut vegetables on cutting boards, observing the correct cutting techniques. The fingers of the left hand should be bent and placed at some distance from the blade of the knife.

4) Exercise caution when working with hand graters. Hold the processed foods (fruits, vegetables) tightly, do not process too small parts.

Work sequence

1) Put on work clothes (apron, scarf or cap)

2) Wash your hands with soap.

3) Study the technological map

4) Organize the student's workplace

5) Prepare the dish according to the technological map.

6) Perform table setting.

7) Serve the cooked dish.

8) Clean up your study place.

1. Learn how to cook a salad of boiled vegetables. 2. Learn to cut boiled vegetables into cubes.

3. Observe sanitary and hygienic requirements for cooking and safety rules when working with a knife.

Describe safety precautions in cooking

L. Self-determination, self-organization,

J. Planning for collaborative collaboration with peers and with the teacher.

P. The ability to predict activities in the lesson

Actualization of knowledge and fixation of individual difficulties in a trial action.

Invite students to study the technology of making vinaigrette according to the proposed technological map.

Application Vinaigrette preparation sequence, salad preparation flow chart.

Make assumptions study the technological map

P. extracting the necessary information from texts

P. performing a trial educational action

K. taking into account different opinions, expressing one's thoughts with sufficient completeness and accuracy

Practical work "Cooking vinaigrette"

The teacher distributes the actions of the students.

While making the vinaigretteteacher draws the attention of students to memos and tips that are as hints in the practical work area, in places accessible to the eyes.Application

When eating foodteacher monitors compliance with the rules of conduct at the table and the rules for the use of cutlery.

Time to finish preparing the dish, clean up the workspaces, start tasting.

They put on headscarves and aprons, go to the dining room to do practical work.

Students prepare a salad, showing practically slicing vegetables using a salad preparation flow chart.Application

Ready, beautifully decorated salad is put on the table. Pupils sit down at the table, evaluate the appearance of the dish using a map, evaluating the finished dish.Application

After eating, students wash and return the dishes.

R. determination of the technological sequence of salad preparation.

K - the ability to work in a group when performing a task, the ability to cooperate with a teacher, resolve conflict situations, adequately perceive and develop a respectful attitude towards peers in the course of joint work.

P. the choice of the most rational ways of cooking and conduct a comparative analysis.

Primary consolidation with pronunciation in external speech.

1. What is the sequence of making vinaigrette?

2. How can you decorate a vinaigrette?

3. What rules should be followed when preparing a vinaigrette?

Answer questions, talk about their difficulties

P.analysis, synthesis, generalization, classification.

K. formation and argumentation of one's opinion and position of communication, management of the partner's behavior.

L. Awareness of responsibility for a common cause.

Reflection of educational activity.

Let's sum up the lesson.

Choose and continue with any offer.

In today's lesson, I learned...

In this lesson, I would commend myself for…..

After class, I wanted...

Today I managed...

Thank you for the lesson!

Home Find out how steam cooking takes place, what device you need to have for this. Complete the tasks in the workbook.

P.reflection of methods and conditions of action, control and evaluation of the process and result of activity.

L. Self-assessment based on the criterion of success, an adequate understanding of the reasons for success and failure in educational activities.

K. planning of educational cooperation.