Student:

Suleiby Mendez Ramirez

Teacher:

Diego Villasana

Subject:

Culinary bases

Topic:

Practice Report

Career:

Técnico Superior Universitario en Gastronomía

Grupo:

GA-12

Matricula:

22354236

Date:

20/March / 2023
 Sauteed vegetables

Ingredients
Broccoli 1pz
Italian Pumpkin 1pz
White onion 1pz
Carrot 1pz
Mushrooms 5pz
Green pepper 1pz
Garlic 1pz
Butter 30gr
Soy sauce 0.015 lt
Sesame oil 0,015 lt
soybean germ 0.100 kg
Sesame seeds 0.020 pz
Salt 0,001 kg
Pepper 0,001 kg
Vegetable oil 0,015 lt

Preparation
1. In a saucepan, place the sesame oil with butter, When the butter has melted
correctly, we proceed to fry the onion together with the already chopped
garlic until both are transparent
2. Then add the carrot until it is shiny and finally add the Italian pumpkin,
broccoli, mushrooms, green pepper and soybean sprouts seasoning with
salt and pepper, stirring to integrate everything, cooking over medium heat
until the vegetables are soft and firm.
 Vegetable Tempura
Ingredients
Onion
Italian pumpkin 0,275 kg
Asparagus 0,275 kg
Red pepper 0,300 kg
Carrot 0,050
kg Vegetable oil
1,000 lt black beer
0,200 lt
Wheat flour 0,200 kg
Black pepper 0,001 kg
baking powder 0,007 kg
Salt 0,001 kg
Cornstarch 0,200 kg
garlic powder 0,007 kg

Preparation
1. 1. Put the vegetable oil in a frying pan at 180° over medium heat
2. The vegetables are poured into the tempura mixture until covered.

3. When the oil is hot and at the required temperature, add the vegetables with
the tempura mixture to fry them
 Papa pont neuf
Ingredients
White potato 1pz
Olive Oil 1,000 lt
Salt 0,001 kg

Process
The potatoes are peeled, after they are properly peeled, they are cut into
rectangles and the outer parts are removed using a green board.
Cut the potato into rectangular sticks 6 cm long and 1 cm wide.
Finishing cutting the potatoes in a bowl add water and place the potatoes for 10
min.
At the end of the 10 min, remove the sticks and place them on absorbent paper.
Preparation
In a skillet, pour the olive oil over medium heat.
When it reaches 180° place the already dry potato sticks, until the temperature
drops to 35° to fry the potatoes, remaining tender and soft
Then the same procedure is repeated, letting the oil once again be at 180° placing
the potatoes again to get them crispy
Once the potatoes are ready, place them on absorbent paper.

Potato chips

Ingredients
Potato 1 pza
vegetable oil 1 lt
Salt 1 gr
Preparation
1. In a deep fryer, add oil over medium heat until it reaches 170-180°c
2. fry the potatoes for 5 minutes adding a little to prevent them from sticking
3. Remove the potatoes from the fryer or pan that is being used, put absorbent
kitchen paper to dry the potatoes.
4. the same procedure is carried out again, placing the potatoes in the fryer
until they present a golden color
5. Remove the potatoes from the oil and drain them, then put them back on
absorbent kitchen paper, removing the excess oil
6. Finally we add salt to taste
 Nicoise salad

Ingredients

Tuna 0,500 kg.

Olive oil 0,015 pza.
Endive 1 Pza.
Escarole lettuce 1Pza.
French lettuce 1Pza.
Potato chambray 1Pza.
Black olives 1 Pza.
Green beans 0,100 kg.
Cherry tomato 0,100 Lt.
boiled eggs 1 Pza.
Anchovies 1 Pza.
Salt and pepper 0,005 kg.
Process
1. 1. In this recipe a non-stick pan is used, where we have to heat a teaspoon
of olive oil
2. After it is hot we must add the tuna and fry it, the tuna should be golden in
color, not burnt either, you should see the meat, if the white juice comes out
 it means that it is cooked and when it comes out red, that means that it is
raw blood
3. when it is halfway through, remove the tuna from the pan
4. the lettuces are disinfected correctly, then they are placed in a bowl adding
the dressing Put the eggs to cook for 25 minutes
5. For the cambray potatoes, they must be cooked in water, and then peel
each one, after that add the chopped olives, leaving 4 pieces per piece
6. When the tuna is already cold, we must cut it into thick medallions of
approximately 1 cm and add them to the salad.
7. With the salad add the dressing and mix all this so that it concentrates and
takes on flavor.
8. as a last procedure, add the green beans, cherry tomatoes, anchovies and
the boiled eggs cut in the shape of a crescent, mix all the salad and serve

Fruit Plate
Ingredients:
Watermelom .
Melon.
Strawberry.
Blueberry.
Pinapple.
Papaya.
Kiwi.
Big wave.
Greek yogurt.
Porcess
Jamaican sauce
1. Place the Jamaica leaves in a pot with water and cook for 10 min.

2. When the 10 have passed, remove from the heat to let cool.

3.When the Jamaican concentrate is already a little cold, we must strain it to obtain
only the water.
4. When the Jamaican water is obtained, you must mix it with the amount of
sugar that will be used so that it has a thick consistency.
5. Once the Jamaican concentrate has been at its point, it is added or
accompanied with the fruits that were chopped, and adding the Greek yogurt and
granola

MILPA SALAD
Ingredients for the vinaigrette:
Garlic 0.050 KG.
Lemon juice. 0.050 L.
Onion 0.250 KG.
Jalapeno pepper. 0.055 KG.
Cilantro. 0.200 KG.
Salt 0.005 KG.
Vinaigrette . 0.150 L.
Olive oil 0.150 L.
Ingredients For The Salad:
Purple Onion.
Nopales
Green Tomato
Cherry tomato
Black beans
Fried Tortillas
Scarola lettuce

Process

1. wash the nopales with salt to remove the slimy consistency they have, then put
them to roast over low heat.
2. For the beans, it is very important to cook them without breaking the grains, since
they must be whole so that they can be served well in the dish.
3. For the green tomatoes and cherry tomatoes, cut them in half to roast them in the
non-stick skillet over medium heat.
4. for the nopal, onion, lettuce, they must be cut to your liking, when they are ready
they must be served on a plate to add the vinaigrette and the bean grains

Practice 3 Recipe BIRD LIGHT BACKGROUND

Ingredients:
Chicken crate.
Mirepoix.
Bouquet garni.
Water

Process

1. Let the broth boil, in the first boil it should foam.

2. To the broth we must add the bouquet garni together with the mirepoix, after they
have been added stir with a spoon and bring to a boil again for about 1 to 2
hours.
3. After it has boiled, remove the broth from the heat, to later be able to wash it and
only subtract the broth, When the broth is ready, we put it in a bowl and it is best
to put it to cool on top of a small pan with ice.

BIRD DARK BACKGROUND

Ingredients:
Chicken bones.
Mirepoix.
Bouquet garni.
Garlic
Jitomate guaje.

Process

1. In a wide tray, place the pieces of chicken bones, along with the mirepoix that
was made after it is ready to bake for 25 minutes.
2. add the tomato en concasse, before the bones have a golden consistency.

3. return the pan to the oven, then we must remove them and add them to a pot
with water and also adding the bouquet garni.
4. Boil the broth for 1 to 2 hours, skimming it when necessary.

5. When it has boiled well, remove it from the heat to only subtract the broth. 6. let

the broth cool and serve it on a plate to taste it

CARROT, CHICHARO AND BETABEL PURE

Ingredients:
Carrot
Peas.
Beetroot.
Lyncott Cream.
Butter
Ground black pepper.
Salt

Process:
the vegetables that will be used, but before using them, wash them well
1. In a pot, cook the vegetables with water in a different container, cook it for 20 to
25 minutes.
it has boiled well, remove the vegetables from the heat and then blend them with
the blender, add a little butter in the same blender to each of the hot purees and
mix well until smooth.
2. When the vegetables are mixed with the butter, you can add a little lyncott
cream to soften the puree and make it a bit thick.

SPINACH STUFFED PEPPERS

Ingredients:
Red pepper.
Orange pepper.
Yellow pepper.
White onion.
Garlic.
Spinach.
Lyncott Cream.
Gouda cheese / or Parmesan cheese.
Butter.
Salt.
Ground black pepper.

Process
1. Wash the peppers and then remove the top layer of the pepper together with the
veins with seeds
2. Finely chop the onion, as well as the garlic and spinach

3. When everything is mixed and the vegetables are cooked, now we will proceed
to add a little lyncott cream, a little grated cheese, season and cook for about 5
more minutes.
5. Then add it to a nonstick frying pan with olive oil, it will cook for about 15 minutes
and after this time it will be removed from the heat.
6. Finally fill the peppers with spinach and meat, to finish you can add a little grated
cheese on top of the pepper to take it to bake for 1 hour until they are gra
Fish stock
Ingredients
White fish heads and spines 1.5 kg
Mirepoix 200 gr
Gami bouquet 1 remillete
Butter 30 gr
Water
White wine 0.030 L

Process

1. Fry the mirepoix in a pot, letting it sweat, then add the fish, cooking it
2. Then add white wine and immediately add water and the bouquet
3. Let boil between 20 to 25 minutes and foam during the time it boils

DARK BACKGROUND OF RES.

Ingredients
Chamberete. 1.500 kg
Mirepoix. 0.200 kg
Bouquet Garni. 1 ramillete.
Garlic 2 dientes.
Tomato puree 0.100 ml.
Water 3 L.

Process

1. For this recipe, use a nonstick skillet, adding a little oil or butter to seal the
meat.
2. When the meat is already sealed, place it on a tray to put it in the oven until
it is cooked.
3. Once the bones are cooked in the oven, remove the tray to place them in a
pot with wáter
4. Once the bones are ready, add the mirepoix and then let it sweat over high
heat and finally add the tomato puree
5. When it is boiling, add the bouquet garni and leve it over medium heat f for
2 or 3 hours

Vegetable broth with chicken

Ingredients bird
clear bottom 1L
Chicken breast
1pz
White potato 0.150 kg
Carrot 0.152 kg
Italian pumpkin 0.100 kg
Green beans 0.100 kg
Salt
Corn tortilla 0,500 kg
seedless lemon 2 pz
Coriander 1 pz
Vegetable oil

Process
the potatoes, carrots and Italian zucchini into cubes
The green bean is only cut in half
Cook the chicken breast with the reheated chicken stock

1. In a pot, place the vegetable oil to fry the vegetables, placing them in the
following order, first the carrot, potato and lastly the green beans until they
are golden in color
2. this is added the clarified bottom where the chicken is cooked and let it boil
over medium heat until al dente

Demi-glase Vegetariano
Ingredients
Tomato paste 030 kg
Cauliflower 1 pz
Carrot 2 pz
Onion 1 pz
Garlic 4 pz
Celery 1 pz
Eggplant 1 pz
Broccoli 1 pz

Process
Using the mandolin, grate the cauliflower, carrot, eggplant, broccoli, celery and
onion, put the vegetables on a tray, add the tomato sauce and bake.

Pasta carbonara
Ingredients
Spaghetti 200kg
Bacon 150kg
Parmesan cheese 200 kg
Egg yolk 4 pcs
Salt 004kg
Ground black pepper 001 kg
Process

1. In a bowl, place the egg yolks and beat them

2. Grate the cheese
3. While the pasta is cooking, cut the bacon into cubes, when it is done, in a
frying pan add a little oil, place the already chopped bacon adding salt and
black pepper
4. 2 minutes before the pasta is cooked, drain it, and add it to the pan where
the bacon is to finish cooking it by adding wáter

GNOCCHI CON DEMIGLASE DE VEGETALES.

Ingredients
Gnocchi 0.200 kg
Bacon 0.150 kg
Spinach 2 bunches.
Demi-glaze with vegetables 0.150 kg
Parmesan cheese 0.070 kg
Salt 0.001 kg
Ground black pepper 0.001 kg

Process
1. 1. In a pot add water to bring the pasta to a boil.
We cut the Bacon and in a frying pan we add a little oil, salt and pepper to
fry them
2. In that same pan we add the washed and disinfected spinach to skip it all
together

3. Then we remove the pasta and drain it when the bacon with the spinach is
ready, we add the cooked pasta with a little demi-glase.

i
n

Roux
Ingredients
Flour
Olive oil
Process
1: in sauspan the olive oil and add the flour little by little, stirring constantly
2: It is cooked over low heat while it continues stirring for a long time, depending on
the depth that is required to avoid lumps, I was fine and silky

Bechamel
Ingredients
Flour 4 tablespoons
Milk 500 ml
Butter 4 tablespoons
Salt
Process

When the mixture is uniform and the flour is taking on color , add milk little by little
without stopping stirring and mix well avoiding lumps

Croque monsieur
Ingredients
Salsa morney
Jamos York 100gr
Pan campesino 2 rebanadas
Queso rayado mozarella 100 gr

Process
1: For this recipe you have to have the morney sauce to put it in the oven and
preheat it to 180°c
2: For the preparation of the sandwich we put 2 slices and spread the morney
sauce
3. Adding morney sauce to the slice of bread and placing our slices on our croque
monsieur with the sauce facing up
5:Finally, put in the oven to gratin for 10 min or until the upper cheese has melted
or has browned a Little

Classic tomato sauce

Ingredients
Tomatoes 1kg
Carrot 2 pz
Onion 1pz
Garlic
Oil
Suggar
Salt

Precess
1. cut the carrot, tomatoes and onion into thin slices.
2. When it is hot, add the carrot, onion and salt, and fry over low heat.
3. When the onion is already transparent, add the tomato and stir it from time
to time for 30 minutes.
4. When the cooking is finished, add the sauce in a blender to make it thick
and if necessary add sugar if it is acidic

Pizza hawaiana.

● 1.5 kg of wheat flour.

● 2 eggs.
● 20gr of instant yeast.

● 50g of sugar.
● 30-50 ml of olive oil.

● Warm water, amount needed.

● 5g of salt.

● 20 g of dried rosemary.

● Oregano.

● Thyme.

● 250gr of mozzarella cheese.

● 250ml of classic tomato sauce.

● 1 package of ham.
● A pineapple.
● Process

1. On a smooth and clean surface we put the wheat flour, sugar, salt,
rosemary, oregano and thyme.
2. Mix well and then make a circle in the middle and add the eggs and yeast
water.
3. We mix everything until there is a moldable dough, at that moment we add
the olive oil and in another large bowl we add the dough and let it rest for 30
minutes.
4. On a green table we remove the peel from the pineapple, then cut it into
cubes.
5. On a brown board, cut the ham into squares.
6. Preheat the oven to 150°.
7. When the dough has grown, we expand it on the tray until we create a crust.
8. Add the classic tomato sauce and spread it all over the surface, and then do
the same with the mozzarella cheese.
9. Now we put the pizza in the oven now with a temperature of 180 ° for an
hour or so
10. When the time is up or the pizza is done, remove it from the oven.

Veloute.
● 50gr Flour ● 50g Butter
● Beef broth

Process
In a frying pan, place oil with the flour and stir over medium heat until you get the
yellow roux, when you get a medium thick mixture, remove it from the heat and add
the beef broth Mix this until well blended.
And finally we put it in a container to be able to use it.
 Grilled salmon with beef velouté and vegetables.
● Velouté de res.
● Filete de salmón.
● Aceite de oliva.
● Sal.
● Pimienta.
● Un diente de ajo.
● Cebollín.
● Pimiento baby.

Process

1. The fish fillet is smeared with olive oil, adding pepper and salt.
2. As the next step, it is placed in a sealed bag and then placed in hot water to
leave it for 55 minutes.
3. To continue with the recipe, cut the chives into horizontal strips on a green
board.
4. the oil is hot add the peppers and chives to heat until the chives are
translucent.
5. At this time the salmon should be done, so we remove the peppers and
chives from the pan and put the salmon to brown a little.

Spanish sauce.
Ingredients
● 1.5 liters of beef dark stock.
● 50 grams of carrot.

● 50 grams of onion.

● 300 grams of tomato.

● 40 grams of tomato extract.

● 50 grams of mushroom foot.

● 1 clove of garlic.

● 1 bouquet garni.

● 60 grams of butter.

● Salt and pepper.

Process
1. On a green board, chop the carrot and the onion in brunuoise, the
mushroom and the garlic into small cubes.

2. In another pot put the butter until it melts, there add the carrot and the onion,
let it brown.
3. When ready, add the tomato extract and tomato and cook for 2 minutes.
4. we add the beef stock, the bouquet garni, the garlic and the mushrooms
and leave it on low heat for 25 minutes.

PASTA BOLOGNESE
Ingredients
Pasta Capellini.
Classic tomato sauce.
• Carrot
• Onio
• Garlic
• Oil
• Suggar
• Salt
Process

1. In a frying pan or pot we put the carrot, the onion and the chopped garlic
and fry them over low heat.
2. When we see the vegetables glowing and the caramelized onion, add the
tomato paste and fry over low heat with a wooden spoon.
3. Then add the sugar to counteract the acidity of the sauce and mix it.
4. 5. We crush the sauce well with a blender.
5. Once the meat is cooked, we put out the fire.

Practice 6

Recipe

classic mayonnaise
Ingredients
250 ml of oil
1 egg yolk
1 splash of vinegar or lemon
White pepper
Salt
Porcess,

1. One bowl we add the yolk of an egg, and then add a splash of vinegar, salt
and pepper and finally a few drops of lemon
2. Start mixing the egg yolk together with what is in the bowl
3. When it is already stirred, add the vegetable oil little by little without
stopping beating 5. So on until you get a thick mixture, if necessary add
more salt and lemon to clarify
 Hollandese sauce
Ingredients
2 egg yolks
1 tablespoon of red wine vinegar
150 gr of butter
Process
1. Clarify the butter in a pot and strain it
2. it to a bain-marie without stopping to move
3. When we take the yolks to a bain-marie, gradually add the butter in the form
of a thread, add a pinch of white pepper and salt.
.

Vinaigrette
Ingredients
50 ml of olive oil
2 tbsp Dijon mustard
2 tablespoons of honey
Pepper
Salt
Process
1. In a bowl add the oil, mustard, honey, pepper and salt. Mix all the ingredients
well with a balloon or electric whisk.
2. Until the oil no longer separates from the ingredients, they must be well
incorporated.

Caper butter
Ingredients
1 tablespoon of small capers
1 tablespoon shallots, finely chopped
½ tbsp Dijon mustard
A bit of chives
Process
1. On a green table, chop the caper and make it fine
2. Add the capers in a bowl with the butter, adding salt, pepper and chives
3. With the Vita Fil add the mixture and roll it up and refrigerate it until it
hardens.

FISH AND CHIPS.

Ingredients
Tempura.
Wheat flour 0.200 kg.
Black beer.
Black pepper.
Baking powder
0.007 kg
Salt.
Cornstarch. 0.200kg
Garlic powder
White fish.
Potatoes.
Oil.
Process

1. For the tempura, in a bowl we add the corn starch and the black beer.
2. Then we add the baking powder, a pinch of salt and black pepper and
mix everything together until al dente.
3. Then Use the mandolin to cut the potatoes and put them in ice water for
15 minutes to remove the starch.
4. When they are bleached, dry them with absorbent paper.

5. In a frying pan or pot, place the oil over medium heat at a temperature of
180°, and then add the potatoes to fry them for 5 minutes.
6. When the potatoes are done, remove them from the oil and place them
on absorbent paper

HUEVOS BENEDICTINOS.
Ingredients
soft egg
Hollandese
sauce.
English muffin.
Canadian loin or Serrano/York ham.
Water.
Red wine vinegar.
Process

1. Cut the English muffin into slices and take two, in a pan you must toast the
muffin.
 2. After toasting the muffin, take the slices of Canadian tenderloin or
Serrano/york ham, toast it and serve it on the bread on a plate.
3. Once your hollandaise sauce is ready, in the pot of slightly simmering
water, add a splash of red wine vinegar.
4. With a spoon, stir the water and add the egg in the center of the “swirl”, let it
boil for 3 minutes.
5. After 3 minutes, use a slotted spoon to remove the egg from the water and
serve it on the bread and ham.
6. Add the hollandaise sauce to finish the dish.

MEAT WITH POTATOES AND SAUTEED VEGETABLES.

Ingredients

Pork meat.

Potatoes.
Salt
Pepper.
Garlic powder.
Butter.
Carrot.
Italian pumpkin.
Broccoli.
Mushrooms.
Vegetable oil.
Process

1. We seal the meat in a non-stick frying pan with oil

2. In a tray place butter and take it to bake
3. Cut the potatoes on a mandolin and when they are cut place them in ice
water for 15 minutes.

4. Remove the potato chips from the cold water and blanch them and remove
the water canes and dry them with absorbent paper.
 5. In a pot we put plenty of oil and let it heat up to 170 – 180°.

6. We wait for the oil to reach 180° again and repeat the process until we have
made all the potatoes.
7. When we finish with the potatoes, we cut the carrots and mushrooms into
julienne strips, the broccoli is cut “blanch”, and we make the Italian squash
into rondelles.

8. Sauté the vegetables and add salt and pepper to season.

9. We serve the vegetables on the plate where we serve the potatoes.
10. We take the meat out of the oven and serve on the plate.

Chicken breast with carrot puree and salad

Ingredients
1 chicken breast
2. Carrot

3. Apple

4. Olive oil

5. Butter

6. Fennel

7. Dill

8. Apple cider vinegar

9. Salt

10. Black pepper

11. Rosemar

Process

1. Season the chicken breasts with a drizzle of olive oil, salt, pepper and add a
sprig of rosemary to flavor the breast and then place it in a vacuum bag for
55 minutes at a temperature of 60 degrees, passing that time we withdraw
and reserve to take to seal.
2. Then we make the salad, for the preparation of this we cut the carrot and
fennel into slices in a mandolin, finely chop the dill and add everything in a
bowl; With the oil and apple cider vinegar we will make the vinaigrette to add
it to the salad, the preparation of this is very simple, we only add 30 ml of
vinegar and 90 ml of olive oil, season with salt and pepper, mix very well
and add the vinaigrette to the salad.
3. To prepare the carrot puree, peel and cut mirepoix, to later cook with a little
salt, once the vegetables are ready, remove from the heat and blend with a
little of the water where it was cooked, 90 gr of previously melted butter, Add
the butter little by little in the form of a thread, the butter will help the puree
not be lumpy and that it will take on a softer and more pleasant color and
consistency.
4. Finally we season with salt and pepper.
 Buffalo chicken wings
Ingredients
1. 14 chicken wings

2. 400g of wheat flour

3. 1175 gr of cornstarch

4. 2 pieces of carrot

5. Garlic powder

6. Onion powder

7. 1 liter of vegetable oil

8. Salt

9. Pepper

10. 2 pieces of celery

Salsa buffalo

Ingredients
1. 200 ml of Valentina sauce

2. 150 gr of butter

3. 30 gr of cornstarch

4. Garlic powder

5. Onion powder

6. Black pepper

Process

1. In a bowl add 400 gr of flour for 14 wings, 175 gr of cornstarch, garlic

powder, onion powder, salt and pepper, mix well and reserve
2. For buffalo sauce, add 30 gr of cornstarch in cold water, then in a pan melt
the butter and clarify it
3. Add the cornstarch, 200 ml of valentina sauce and season with the
powdered spices and reserve.
4. 4. In the pot we add 1 lt of vegetable oil and heat until it reaches a
temperature of 180 ° degrees, we pass the wings through the dry mixture
 that we made previously and we add them to the oil until they are completely
cooked.
5. Finally, we bathe the wings with the buffalo sauce, carrot sticks, celery and
ranch dressing.
Aderezo ranch
Ingredients
1. Mayonnaise

2. Sour cream (Not acidic)

3. Fresh chives

4. Garlic powder

5. Dried dill

6. Dried parsley

7. tarragon

8. Salt

9. Black pepper

Process
In a bowl we add 300 gr of mayonnaise, 50 gr of sour cream, garlic powder, dried
dill, dried parsley, tarragon, salt and pepper to taste, mix very well, and garnish
with finely chopped chives, to later refrigerate.

Lemon chicken
Ingredients
1. Chicken leg and thigh

2. Garlic

3. Lemon juice

4. Thyme

5. fresh oregano

6. Salt

7. Pepper

8. chives
9. chicken broth

10. white wine

11. lemon

12. orange

13. ginger

14. honey bee

Process

1. First we make a vinaigrette adding in a bowl, juice of 4-5 lemons, thyme to

taste, fresh oregano to taste, 100 ml of honey, 15 gr of finely chopped
ginger, 30 gr of finely chopped garlic and a pinch of salt and black pepper,
mix and add the chicken thigh and legs to later refrigerate for 30 minutes.
2. In a pot add the butter and seal the chicken pieces
3. Once the thigh and legs are sealed, we proceed to add 100 ml of white
wine, let the wine evaporate a bit and add the 100 ml of chicken broth.
4. Add orange and lemon in the shape of a crescent, cover the pot and let cook
for 25 minutes.