Sisukord
3
Külmutatud toiduained........................................................................................ 31
Temperatuur ........................................................................................................ 31
Valmistusaeg ....................................................................................................... 31
Toiduvalmistamine vedelikega............................................................................. 31
Oma retseptid...................................................................................................... 31
Toidu aurutamine............................................................................................... 32
Eco-aurutamine................................................................................................... 32
Juhised valmistustabelite juurde ......................................................................... 32
Köögivili............................................................................................................... 33
Kala ..................................................................................................................... 36
Liha...................................................................................................................... 39
Riis....................................................................................................................... 41
Teraviljad.............................................................................................................. 42
Nuudlid/makarontooted ...................................................................................... 43
Klimbid ................................................................................................................ 44
Kuivatatud kaunviljad .......................................................................................... 45
Kanamunad ......................................................................................................... 47
Puuvili .................................................................................................................. 48
Vorstitooted ......................................................................................................... 48
Koorikloomad ...................................................................................................... 49
Karbid.................................................................................................................. 50
Kogu menüü korraga valmistamine..................................................................... 51
Muud rakendused.............................................................................................. 53
Kuumutamine ...................................................................................................... 53
Sulatamine........................................................................................................... 56
Blanšeerimine...................................................................................................... 59
Hoidistamine ....................................................................................................... 59
Nõude desinfitseerimine ..................................................................................... 62
Pärmitaina kergitamine........................................................................................ 62
Niiskete rätikute soojendamine ........................................................................... 62
Želatiini sulatamine.............................................................................................. 63
Mee sulatamine ................................................................................................... 63
Šokolaadi sulatamine .......................................................................................... 63
Jogurti valmistamine ........................................................................................... 64
Peki sulatamine ................................................................................................... 65
Sibulate hautamine.............................................................................................. 65
Mahla aurutamine................................................................................................ 66
Toiduainetelt kesta eemaldamine........................................................................ 67
Õunte konserveerimine ...................................................................................... 67
Munapudru valmistamine.................................................................................... 67
Andmed katseinstituutide jaoks ...................................................................... 68