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

7.- Eggs and dishes from them. Soft-boiled eggs, steam omelet.

8.- Fruits, berries, sweet foods and sweets. Only fruit and berry juices (from sweet varieties of fruits), jelly, jelly, mousse, sugar, jam, honey are allowed.

9.- Milk, dairy products and dishes made from them. Whole milk, condensed, dry (lactic acid products are excluded); soufflé from freshly made cottage cheese is allowed.

10.- Sauces and spices. Egg and milk mixtures are allowed; instead of sauce, natural butter is given to omelets; spices are excluded.