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

Cereal dishes are prepared in the form of mashed or well-boiled liquid and viscous cereals. You can also use finely chopped boiled pasta and steamed puddings.

To ensure chemical sparing, products with a pungent taste, spices, strong broths are excluded, flour is not sauteed. Therefore, vegetarian soups are cooked, sauces are prepared without broths and tomato puree. Sauces are often replaced with butter and sour cream. Kissels, jellies and mousses are made from non-acidic berries. Rub fruit for compotes.

Steam or boiled dishes are prepared from these products in mashed (vegetables) or chopped (meat) form. Soups are prepared only on broths from cereals or milk, since meat, fish and strong vegetable broths are contraindicated with this diet. Milk mashed cereals, white milk sauces, mashed fruits and berries are recommended. The amount of salt should be limited.