By laboratory culinary work for cooking dietic dishes.

 

 Laboratory work nr 1. Soups.

Milk soup with chicken purée, for diets nr 1,2,5,7,10

Rice 40 gr, butter oil 10 gr, milk 70 ml, egg yolks 1/3, salt one gr, water 300 ml, exit 400 gr.

Rice select, wash, cook till ready, filter, rub. Chicken purée add in rice rubbed, infusion, dilute till right consistence with hot milk. Lead soup till boiling, foam remove, turn off fire,dress with egg-milk mass and butter oil. For chicken purée receive a chicken select, clean, remove soft mass from bones, hard tensions, and three times to mince meat with often net. In force meat add boiled water, rub. 

External kind is homogeneous mass of rubbed rice and chicken purée, light grey colour with yellow shadow, taste,smell is weak salted with aroma a chicken boiled, consistence is thick creams.

Potato soup purée, diets nr 1,2,5,7,10

Potato 60 gr, butter oil 10 gr,  millet flour and salt 1.5 gr, fromage or creams 20 gr, vegetable infusion 250 gr, exit is 400 gr. For infusion is cabbage white 8 gr, carrot 4 gr, onion 3 gr, wheatgrass onion 6 gr, petroselinum 5 gr, exit are 250 gr.

Clean vegetables, wash , cut, put in pot,add hot water, lead till boiling, cook 10-40 min on weak fire in mixing at closed lid. Infuse 15 min, and filter as for infusion vegetable cooking use are wastes of vegetables and washed good cleaned leafs of cabbage, hard mass, pieces of carrot, stems of petroselinum. Cook potato, filter,  dilute with boiled infusion vegetable , add white sauce, cooked of vegetable infusion and lead till boiling, after filter, and again lead till boiling, dress soup with fromage, or boiled creams, and piece for butter oil. Homogeneous kind is same mass without balls of boiled flour and potato, colour is light yellow, taste of boiled potato and vegetables, weak salted, consistence is liquid fromage.

Sour milk soup, diets nr 2,5,7,10

Sour milk 175 gr, rice 20 gr, egg 1/4, flour millet 5 gr, onion 23.8 gr, butter oil 10 gr, greens 5,5 gr, exit 400 gr.

Sour milk dilute a boiled cooled water, flour mix in flour, ad in received mass slowly adding diluted in water sour milk, and lead on weak fire till boiling. Before ending a cooking adding separately boiled onion, rice and dress with butter oil. Homogeneous kind is good swollen rice, chopped onion, on a top thin layer for butter oil, colour is white, sour sightly taste, consistence is liquid sauce, rice and onion are soft.

Blueberry soup with creams, diets nr 2,5,7,10

Fresh blueberry 102 gr, or dried 50 gr, potato starch 5 gr, creams 30 gr, water 350 ml, lemon acid 0.02 gr, exit is 400 gr.

Wash berries, add cold water, add acid, close lid and cook on weak fire for 40 min. After  infusion filter, add sugar, warm till boiling, in mixing adding diluted in cold water starch, again lead till boiling, cool, and dress with boiled creams. Kind is same mass, without balls, boiled starch, colour of fresh berries is lilac , of dried is dark brown, taste is , smell sweet-sour with blueberry aroma, consistence ,like liquid kisel.