Characteristics and technology of preparation of dishes for dietary nutrition plan introduction

Exclude: meat and fish broths, mushroom and strong vegetable broths, cabbage soup, borscht, okroshka;bread and flour products

Wheat bread made from flour of the highest and 1st grade of yesterday's baked goods or dried; dry biscuit, dry biscuits, 1-2 times a week well-baked uncooked buns, baked pies with apples, boiled meat or fish and eggs, jam, cheesecake with cottage cheese.

Exclude: rye and any fresh bread, pastry and puff pastry products;meat and poultry

Lean, no tendons, fascias, bird skin. Steam and boiled dishes of beef, young lean lamb and edged pork, chicken, turkey. Boiled dishes, including meat from a piece of lean veal, chicken, rabbit. Steam cutlets, meatballs, dumplings, soufflé, mashed potatoes, zrazy; boiled meat stroganoff. Boiled meat baked in the oven. Boiled tongue and liver.

Exclude: fatty or sinewy meats and poultry, duck, goose, canned food, smoked meats;a fish

Low-fat species without skin, in a piece or in the form of a cutlet mass: boiled in water or steamed.Exclude: fatty, salted fish, canned food;dairy products

Milk, cream. Non-acidic kefir, yogurt, acidophilus. Fresh non-acidic cottage cheese (pureed) and sour cream. Curd dishes: baked cheesecakes, soufflés, lazy dumplings, puddings. Grated mild cheese, occasionally in slices.

Excludes: dairy products with high acidity, spicy, salty cheeses. Limit sour cream;eggs