Vegetable oil vinaigrette (winter)

1 serving


cold dishes and snacks include salads, vinaigrettes, sandwiches, various meat, fish and vegetable dishes. seasoning for cold dishes can be sour cream, vegetable oil, vinegar, mayonnaise, salad dressings, 2% citric acid solution, lemon juice. To prepare salads and vinaigrettes, all vegetables are boiled separately, better peeled, and not in peel. chilled vegetables are diced and mixed. carrots and beets prepared for mixing are added in a small amount of water or vegetable decoction. vegetables that enter the dish raw, preliminarily, after thorough mechanical cleaning from contaminants, are washed at least 3 times in cold water, poured with boiled water, cut and introduced into the dish before consumption. dressing salads and vinaigrettes just before serving. Chilled meat, fish, sea products, eggs can be added to salads or vinaigrettes. pre-heat treatment of these products is the same as for cooking hot dishes. when preparing salads and vinaigrettes, it is forbidden to introduce any food product into them in warm or hot form. cold dishes and initial products for their preparation require particularly careful observance of hygienic conditions during their storage and processing.