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

V. Characteristics of products, dishes and cooking method.

1.- Bread and bread products are excluded.

2.- Soups. Dairy on a mucous broth from cereals; milk semolina soup.

3.- Meat and poultry dishes. It is allowed to add mashed potatoes from boiled lean meat and poultry cleaned from the tendons of lean varieties to slimy soups and making soufflés.

4.- Fish dishes. It is allowed to add mashed potatoes from boiled fish of skinny varieties to slimy soups and prepare a soufflé.

5.- Dishes and garnishes of vegetables and mushrooms. Homogenized vegetables. Mushrooms are excluded.

6.- Dishes and side dishes from cereals, flour, legumes and pasta. Liquid porridge, pureed. Legumes are excluded.