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

11.- Snacks. Excluded.

12.- Drinks. Rosehip broth, weak milk tea; coffee, cocoa are excluded.

13.- Fats. Unsalted butter, olive oil is added to dishes in its natural form.
2. Features of the culinary processing of products for diet

It is prescribed for gastric ulcer and duodenal ulcer, chronic gastritis with preserved or increased secretion.

When preparing dishes, it is prohibited to use meat, fish and mushroom broths and canned vegetable broths, vegetables rich in essential oils and glucosides (radishes, radishes, parsley, celery, onions) and coarse fiber (cucumbers, legumes, cabbage); berries, fruits that are sour and contain a lot of fiber (apricots, grapes, plums), dry unpolished fruits (prunes, raisins, wine berries); salty and fermented foods, pastry, pies

In the manufacture of dishes, all types of sparing are used - mechanical, chemical and thermal. For the purpose of mechanical sparing, soups are prepared pureed (puree) or mucous. It is allowed to cook soups with finely chopped, well-boiled products, noodles, noodles. Vegetables for soups are not sautéed.

Second courses are cooked boiled and mashed to avoid the formation of a rough crust on their surface. The meat is carefully veined, and the skin of the fish is removed. Most of these products are prepared chopped (cutlets, meatballs, steam-cooked puddings). Boiled products from dumplings (fish, chicken) are widely used. Eggs are boiled soft-boiled or made into steamed omelets and soufflés. Vegetable dishes are also prepared pureed (mashed potatoes, carrots, beets, puddings, soufflés). They also use boiled vegetables containing little fiber, carrots, beets, pumpkin, zucchini, and cauliflower. White cabbage is not used because it contains a lot of coarse fiber.