Kitchen appliances, vegetables and eggs

Vegetables can be boiled, fried or stewed. When boiling: 1) vegetables go into slightly boiling salted water and cook over low heat, so nutritional value and vitamins are kept; 2) beetroot and carrot are boiled in unsalted water, since salted water spoils their taste; 3) the water should cover the vegetables by 1–1.5 cm, as extra water reduces useful substances; 4) the pot is covered so vitamin C is not lost. Mashed potato (for 3 people): 300 g potato, 40 g milk, 10 g butter. The potatoes are peeled, washed, cut into pieces, boiled in salted water, drained and mashed while hot, then boiled milk and butter are mixed in. It is put on a plate, patterned with a spoon and sprinkled with herbs. Boiling water and steam scald: taking the pot off the stove, draining water and mashing are done with the teacher or an adult; the lid is opened away from you.