GASTRONOMY OFFER OF VEGETABLE DISHES

Abstract

The production of pre-prepared meals is an activity that has been an integral part of catering for many years. Pre-prepared meals as part of the gastronomic offer can play an important role in the promotion of any catering facility. The whole process of food preparation cannot be imagined without vegetables. Vegetables are an integral part of a person's daily diet. Those are fat low and carbohydrates low but rich with vitamins, minerals and dietary fiber. The task of this paper was to perform an analysis of vegetable dishes by gangs and heat treatment methods. The aim of the research was to determine the structure of vegetable dishes, and to determine vegetable participation in the gastronomy offer of the company "Story Catering" in India. The menu of this company is very diverse and consists 200 dishes, of which 90 dishes were considered in this paper. The analysis of the menu showed that vegetables were used in the preparation of 84.45% dishes, while 15.55% dishes do not contain vegetables. The results showed that 15.55% analyzed meals contains only one type of vegetable while 48.88% dishes contain three or more types of vegetables, which achieves high diversity in the menu. The most commonly used vegetables were onion, carrot, pepper, tomato and potato. The percentage of vegetables in dishes ranges from 1.11% to 100%. The lowest participation of vegetables was in grilled dishes, while the highest participation was registered in salads. The analysis showed detailed view of the presence of vegetables in various dishes which have great importance in the diet of the population and represent the culture of one nation.