Collection of school meals. Specialized card index of dietary dishes

CONTENT

Introduction 4

Balanced nutrition 8
Catering 8
Modern requirements for the organization of rational nutrition for students in secondary schools 9
The importance of essential nutrients for a growing organism 10
Children's diet 14
Brief description of the nutritional value of food products 16
Dietary nutrition in secondary schools 18
Menu planning 19

Cold dishes 19
Sandwiches 20
Gastronomic goods (portions) 23
Salads and vinaigrettes 23
Vegetable dishes 39
Herring dishes 40

Soups 41
Hot soups 41
Dressing soups »42
Borscht 43
Shchi 46
Rassolniki 49
Potato soups, with vegetables, cereals, legumes and pasta 60
Soups with pasta, homemade noodles, cereals and legumes 56
Milk soups at 59

Potato and vegetable dishes 61
Boiled potatoes and vegetables 62
Poached and stewed potatoes and vegetables 66
Potatoes and fried vegetables 69
Baked potatoes and vegetables 75

Cereal dishes 62
Kashi 62
Porridge products 69

Bean dishes 93
Pasta dishes 95
Egg dishes 97
Cottage cheese dishes 101
Fish and seafood dishes 107
Boiled fish 107
Poached fish 108
Stewed fish 111
Fried fish 112
Baked fish IZ
Dishes made from cutlet mass 117
Seafood dishes 126

Dishes made from meat and meat products 129
Boiled meat, offal 130
Fried meat, offal 133
Stewed meat, offal 138
Minced meat dishes 145
Baked meat 159
Dishes from poultry and rabbit 164

Side dishes 171
Side dishes of cereals, legumes and pasta 172
Potato and vegetable side dishes 173

Sauces 177
Hot sauces 178
Milk sauces 178
Sour cream sauces 179
Sweet sauces 180

Sweet dishes 182
Fresh fruits and berries 182
Compotes 183
Kiseli 185
Jelly and other sweet dishes 189

Drinks 192
Tea 192
Coffee drinks 94
Cocoa 194
Milk, fermented milk drinks ¡95
Fruit and berry soft drinks 195

Flour products 197
Flour dishes 195
Old flour culinary products
Minced meat 207

Applications 212
Approximate list of dishes recommended for dietary nutrition 212
Chemical composition and energy value of dishes and products labeled in Collection 216
Approximate 12-day menu of comprehensive school second breakfasts, lunches and afternoon snacks for children of 4 age groups (per 1 student) for the autumn-winter period 275
Approximate 12-day menu of comprehensive school second breakfasts, lunches and afternoon snacks for children of 4 age groups (per 1 student) for the winter-spring period 290
List of dishes and culinary products included in Collection 306

Developer team: G. V. Shomko, G. P. Vorona, T. I. Kulchitskaya, N. B. Zabashta, L. A. KhMostovaya, A. F. Shcheritsa. M. I. Goryuk, T. N. Dyatcheyko, N. I. Kovalenko, G. I. Kushch, V. D. Zhidkova, L. N. Krasnolobova, L. A. Kravchenko, O. A. Kostina, L. A. Abakumova, L. G. Chernyavskaya, L. G. Deputatova, V. A. Zaslavskaya, M. S. Paraeotskaya, A. I. Kondratyuk, II. D. Kolodyazhyaya, N. S. Bystrova, I. D. Vavrnkovich, N. S. Kostyrko, G. G. Khokhlova, N. V. Melnik, A. G. Perepelitsa, E. I. Palagshok, S. P. Petrova, L. G. Morozova, G. V. Chernysh, G. f. Cherschanskaya.
The general management of the development of the Collection was carried out by L. L. Shevchenko, L. P. Kuleshov, K. V. Sitnik.

Ministry of Trade of the Ukrainian SSR (Ministry of Trade of the Ukrainian SSR)
Order December 24, 1985 No. 341 Kyiv
About the introduction of the Collection of recipes for meals for schoolchildren
In addition to the Collection of recipes for dishes and culinary products for public catering establishments, approved by order of the Ministry of Trade of the USSR dated December 12, 1980 No. 310,
I ORDER:
1. Approve the Collection of recipes for meals for schoolchildren, developed by the Main Directorate of Public Catering together with the Kiev Research Institute of Food Hygiene of the Ministry of Health of the Ukrainian SSR, the united sanitary-technological food laboratories of the public catering departments of the sbl (city) executive committees and practical workers in the industry.
To establish that the Collection of recipes for meals for schoolchildren, along with the standards and technological instructions current in the Trade industry, is the main technological regulatory document containing uniform requirements for raw and finished products, determining the consumption of raw materials when preparing dishes and products in school catering establishments.
2. To the heads of public catering departments of regional (city) executive committees, heads of ministries and departments of the Ukrainian SSR:
2.1. Put into effect the Collection of recipes for meals for schoolchildren from the moment of its receipt. When introducing the specified Collection, do not allow an increase in the current prices for dishes and products;
2.2. Provide all school catering establishments with a Collection of recipes for meals for schoolchildren, as well as technological maps of the dishes and products to be prepared;
2.3. Develop and implement activities for in-depth study of the Collection in school catering establishments;
2.4. Allow the assortment of the Collection to be supplemented with dishes based on proprietary recipes and new dishes of simple preparation, acceptable in the diet of schoolchildren and taking into account the existing taste characteristics.
3. Control over the implementation of this order shall be entrusted to the Main Directorate of Public Catering.

INTRODUCTION
This Collection has been prepared on the basis of and in addition to the Collection of recipes for dishes and culinary products for public catering establishments, approved by the order of the USSR Ministry of State Duma of Gorkha dated December 12, 1980. No. 310*.
In preparing the Collection, the following were used: a collection of recipes “Dietary nutrition in the Sulovs” (published in 1971), a collection of recipes for dishes for schoolchildren’s meals (published in 1959), a collection of “Recipes for the first technology of preparing Ukrainian cuisine” (published in 1968) ), the recipes of dishes and culinary products of which have been recalculated taking into account current standards and clarified based on the production studies carried out.
The yield of some dishes and culinary products has been reduced taking into account the rational nutrition of children.
A collection of recipes for meals for schoolchildren is the main document for organizing meals for students in secondary schools. The Collection takes into account the nutritional characteristics of children.
The Collection, in addition to materials characterizing the range of dishes and the technology of their production, also provides information about modern requirements for the organization of rational nutrition.
In connection with the ongoing centralization of production in public catering, the construction of a number of recipes has been changed. Thus, taking into account the unification of the recipes for basic sauces, dough, minced meat, the recipes for derivative sauces and flour products include, instead of a set of raw materials, raw components (sauce, dough, minced meat).
Recipes for soups, side dishes, sauces, sweet dishes, drinks, as well as most salads and vinaigrettes are given in the Collection per 1 kg or 1 liter, which allows you to determine the yield of a serving of a dish, taking into account the age groups of students. The relevant sections of the Collection recommend the most rational standards for dispensing these dishes. It is allowed to serve dishes in half portions and without side dishes.
If it is necessary to increase the yield of meat and fish dishes, offal dishes, poultry and rabbit, you should use tables 15-29 given in the Appendix of the Collection of recipes for dishes and culinary products.
Based on the principles of rational nutrition, wider use of fresh vegetables, fruits and berries is recommended. In the recipes of soups, sauces, sweet dishes (compotes, jelly, etc.), drinks, the liquid rate is indicated, taking into account boiling losses.
The names of raw materials and products included in the Collection, as well as methods of their industrial processing, are brought into accordance with the current regulatory and technical documentation for raw materials and products and retail price lists.
The calculation of the consumption of raw materials, the yield of semi-finished products and ready-made dishes was made on the basis of current standards and those introduced in the world by orders of the USSR Ministry of Trade.
1 Next - A collection of recipes for dishes and culinary products.
The recipes for meat dishes include semi-finished portioned natural, breaded, small-piece, minced products in accordance with OST 49-208-84 “Semi-finished meat products”, OST 49-121-84 “Semi-finished minced meat products”.
The recipes for poultry dishes include semi-finished products in accordance with OST 28.6-79 “Semi-finished chopped poultry products. Special cutlets"; OST 28.8-79 “Semi-finished products from turkey meat” and OST 49-138-79 “Semi-finished products from chicken meat”
The recipes for flour products include meat dumplings (OST 49-120-78), fish dumplings (TU 15-177-75); dumplings of industrial production in accordance with current technical documentation; semi-finished flour products (dough) in accordance with OST 28.5-78 “Semi-finished flour products (dough)”.
The inclusion rates of gross weight products in the recipes are calculated for standard raw materials of the following conditions:
beef - category 1, pork - meat; offal (except udder) - frozen; udder - chilled; poultry (chickens, turkeys) - semi-gutted, category II; rabbit - gutted category II;
fish - frozen, large or medium, uncut, with the exception of sea bass, cod, spotted catfish (motley), whiting, supplied gutted without heads;
waste standards have been adopted for potatoes, valid until October 31, for carrots and beets - until January 1;
the use is provided: tomato puree with a dry matter content of 12%; chicken eggs of category II - with an average weight of 46 g in shell or 40 g without shell (waste standards for shells and losses are 12.5%); when using eggs of a different category and weight, you should be guided by the calculation method given in the introduction to the section “Egg Dishes”.
The recipes include various types of unsalted cow butter (amateur, peasant) and vegetable oil.
The rate of cheese addition in the recipes is given for Dutch cheese.
The recipes for dishes include the main types of raw materials and products, the range of which can be expanded in accordance with the tables given in the Appendix of the Collection of recipes for dishes and culinary products.
The recipes indicate: the name of the products included in the dish, the norms for adding products by gross weight, the norms of adding products by net weight, the yield (weight) of individual finished components and the dish as a whole.
Yield rates for semi-finished and ready-made dishes are given taking into account losses during their production, cooling, and portioning. The standards for waste and losses during cold processing of meat include losses when stripping shiny tendons from thick and thin edges, cutting large-sized semi-finished products into portions or small pieces and storing them. The norms for waste and losses when processing poultry and rabbit provide for losses when chopping raw poultry into portions and small pieces for stewing, as well as when portioning poultry and rabbit after heat treatment (boiling, frying).
The collection includes 17 sections, which provide information on the rational nutrition of schoolchildren, recipes and cooking technology. Regulatory materials that allow you to determine the consumption of raw materials, the yield of semi-finished products and ready-made dishes, the amount of losses during heat treatment of dishes and culinary products; Tables of the duration of heat treatment of some products and their interchangeability should be taken in the Appendix of the Collection of recipes for dishes and culinary products.
In addition to the instructions given in the order on the introduction of the Collection, when using it you must be guided by the following provisions:
1. A prerequisite for high-quality preparation of semi-finished products, dishes and culinary products in public catering establishments is the use of raw materials that meet the requirements of state and industry standards, technical specifications and other current regulatory and technical documentation.
When using standard raw materials of other standards or industrial processing methods that differ from those provided for in the recipes, the rate of input of raw materials should be determined in accordance with the tables given in the Appendix of the Collection of Recipes for Dishes and Culinary Products.
2. For new types of raw materials, food products produced by industry, as well as raw materials for which the normative and technical documentation in force upon approval of the Collection has been changed, temporary norms for waste and losses during cold and heat processing, norms for adding raw materials to dishes are established at public catering establishments through control studies of each incoming batch of raw materials (products) with the participation of representatives of a higher organization (canteen trust, trade, orsa, etc.). Control studies are documented in the relevant acts. In some cases, such control studies can be carried out directly by higher-level organizations (canteen trust, trade, ors, etc.), formalized in the prescribed manner and sent to public catering establishments for guidance when using only a given batch of raw materials (products).
3. If necessary, certain components can be replaced in the recipes of dishes or products, which are given in the table “Norms for the interchangeability of products when preparing dishes” of the Collection of recipes for dishes and culinary products or in the description of the technology for their preparation.
4. In some cases, the technology for preparing certain dishes allows for the possibility of increasing or decreasing the addition of any component with a corresponding change in the yield of the dish.
5. In exceptional cases, in the absence of any raw material that is not the main one in the recipe, it can be replaced with other appropriate types of raw materials only with the permission of a higher organization (trust, trade, orsa, etc.).
6. When preparing, storing, distributing and assessing the quality of semi-finished products, ready-made dishes and culinary products, you should be guided by the current Sanitary rules for public catering establishments, approved by the Ministry of Health of the USSR* by the Ministry of Trade of the USSR and the Central Union, sanitary rules “Conditions, periods of storage and sale of especially perishable products ", approved by the USSR Ministry of Health.
7. The recipes for meat dishes provide for the use of parts of beef and pork carcasses, taking into account their culinary properties and suitability for the specified type of heat treatment. However, in connection with the increase in the supply of large-piece semi-finished meat products to public catering establishments, one should be guided by the established procedure for their use so as not to increase the cost of dishes and products.
8. The Collection contains recommendations for the release and presentation of dishes, which can be changed taking into account the current operating conditions of the enterprise.
9. Products marked in the Collection with an asterisk are given industrial recipes, and any changes to them are unacceptable.
10. When distributing culinary, flour products, ready-made dishes, as well as piece semi-finished products, deviations from the standards specified in the Collection are allowed within ± 3%, unless other maximum dimensions are specified in the technical documentation applicable to them (GOST, OST, TU, etc.) mass deviations.
In addition to the basic instructions given in the introduction, additional ones should be taken into account, placed in each section of this Collection.

BALANCED DIET

CATERING ORGANIZATION
In accordance with the resolution of the Central Committee of the CPSU and the Council of Ministers of the USSR dated 04/12/84, the resolution of the Central Committee of the Communist Party of Ukraine and the Council of Ministers of the Ukrainian SSR dated 07/10/84 “On further improvement of general secondary education of youth and improvement of working conditions of secondary schools”, the republic has set the task of completion in the coming years widespread introduction of rational, balanced nutrition for students in secondary schools.
The Ministry of Trade of the Ukrainian SSR, the Ministry of Russia of the Ukrainian SSR, the Ministry of Health of the Ukrainian SSR, and the Ukoon-Union issued an order dated October 20, 1984 “On additional measures to improve the organization of public catering in secondary schools of the republic,” which determined the main directions for the development of school nutrition.
In accordance with these directions, in schools where there are no extended-day groups, one hot meal is organized, for students in extended-day groups - two meals a day, for students in preparatory classes of general education schools - three meals a day in accordance with the methodological recommendations "Organization of a rational litany for students of preparatory classes of general education schools”, approved by the USSR Ministry of Trade and the USSR Ministry of Health in 1982.
In order to improve the organization and increase the efficiency of serving hot meals to students, by order of the USSR Ministry of Trade dated December 26, 1985, guidelines for organizing rational nutrition for students in secondary schools were approved.
In accordance with these recommendations, students must be fed according to set rations (breakfast, lunch, afternoon snack), which are sold using subscriptions with prepayment and by bank transfer.
Pre-purchase of a subscription and non-cash payment provide the student with regular meals for a certain time, eliminating the possibility of using money for other purposes; canteen - to properly plan the work, accurately take into account the number of people eating, speed up service, increase the coverage of students with food.
Successful distribution of subscriptions and maximum provision of children with food can only be achieved with the active participation of the management, teachers, medical staff, parent committees and the school community.
To ensure timely meals, school management, together with public service workers, must develop and approve meal schedules for classes, and provide a lunch break of 15-20 minutes during the school day.
Fast and efficient service of hot meals to students is facilitated by pre-setting tables and dispensing packed breakfasts, lunches, and afternoon snacks through mechanized distribution lines.
Preliminary table setting for breakfast, lunch, and afternoon snacks is carried out by students on duty.
After finishing breakfast, lunch or afternoon snack, students themselves clean up the used dishes. School administrations organize duty for teachers and high school students in the canteens.
To provide students with nutritious, balanced nutrition, school canteens must be provided with all types of semi-finished products, including highly prepared ones.
When organizing meals in school canteens, children should be instilled with hygiene skills, rules of cultural behavior at the table, the ability to use cutlery, and polite treatment of service personnel. Nutrition for schoolchildren is an integral part of the educational process. A high percentage of children receiving meals is one of the indicators of good school performance.
Meals for schoolchildren must be provided in school canteens or buffets in accordance with approved standards:
in schools with 320 students. there must be a dining room; in schools with 192 students. - buffet (order of the USSR Department of Trade dated 01.09.81 195).
The number of seats in the school canteen must correspond to the standard - 250 seats per 1 thousand students in the first shift (SNiP P-65-73, Decree of the USSR State Construction Committee dated 09/04/73, 01/01/74 No. 176). Public catering establishments are equipped with the necessary equipment, utensils, and inventory according to equipment standards approved by orders of the USSR Ministry of Trade dated November 26, 1971 L® 187 and dated February 9, 1973 No. 38.

MODERN REQUIREMENTS FOR THE ORGANIZATION OF RATIONAL NUTRITION FOR STUDENTS OF GENERAL EDUCATION SCHOOLS
Food is one of the main environmental factors influencing the state of the body and provides all processes of human life. Influencing the state of all organs and systems of the body (cardiovascular and nervous systems, digestive tract, etc.), food plays an important role in the processes of growth and normal development of a growing organism, in increasing its resistance to infectious diseases, as well as protection from negative influences external environment.
Rationally organized nutrition plays a decisive role in the body’s adaptation to the adverse effects of the external environment, in promoting the health and harmonious development of children, as well as in increasing the performance and improving the performance of schoolchildren.
It has been established that improper nutrition can lead to disruption of the body’s vital processes and the occurrence of various diseases, in particular to metabolic disorders, the functions of the digestive system, and the cardiovascular system.
Therefore, food must satisfy the energy, plastic and other needs of the developing organism, i.e. be of high quality, varied and contain all the necessary basic nutrients (proteins, fats, carbohydrates, mineral salts, vitamins) in such quantities and in such a ratio to each other, which would meet the needs of the child depending on age, gender, health status, living conditions and upbringing.
The diet of schoolchildren should be compiled in accordance with the daily physiological norms for nutrition of children of different ages, which are given in Table 1-3.

IMPORTANCE OF BASIC NUTRIENTS FOR A GROWING ORGANISM
Proteins occupy a special place in the nutrition of children, since their amino acid composition is the main plastic material from which new cells and tissues are built. With a lack of protein in food, children's growth is delayed, mental development lags, the composition of bone tissue changes, resistance to disease and the activity of the endocrine glands decrease. However, excess protein in the diet is also harmful to the body: it leads to a sharp increase in metabolic processes, increased excitability of the nervous system, and indigestion. Proteins do not accumulate in the body, so they must be constantly included in the diet.
The daily protein requirement depends on the age of the children. Children need protein per 1 kg of body weight, g: from 4 to 6 years old -
3.5 - 3; 7 - 10 years - 3 - 2.5; 11 - 13 years old - 2.5; 14 - 17 years old - 2.
It is important that the child consumes food with a sufficient amount of complete animal protein, which is better absorbed than plant proteins due to the content of nutritional factors such as essential amino acids. The body should also receive proteins of plant origin, which contribute to better absorption of animal proteins. The ratio of animal and plant proteins in the diet of schoolchildren should be 1:1, i.e. animal proteins should be at least 50%, but for children 6 - 10 years old it is desirable that they be up to 60%, With this ratio of animal proteins and of plant origin, they are better absorbed by the body.
The energy value of proteins in the daily diet should average 14%.
Some essential amino acids have a pronounced effect on a child's growth. These include methionine, lysine and tryptophan. Proteins in milk and dairy products, meat, fish, and eggs are rich in these amino acids. Therefore, both dairy and meat products should be used in baby food, but the former should prevail over the latter.
Fats play an important role in child development. They act as a plastic, energy material, supply the body with vitamins A, D, E, phosphatides, and unsaturated fatty acids necessary for the development of a growing organism. With insufficient fat intake in children, resistance to disease decreases and body growth slows down. Excess fat impairs the absorption of other food components, in particular protein, and also causes gastrointestinal disorders and metabolic disorders.
Therefore, the total amount of fat in children’s diet should not exceed the physiological norm. The main thing is that there should not be more fat in food than protein. Their ratio should be 1:1. The energy value of fats in the daily diet should average 31%.
1 The norms of physiological needs for nutrients and energy for various groups of the population of the USSR were approved by the Board of M3 of the USSR on March 22, 1982, protocol No. 6.
The main source of fat in children's diets is milk fats (butter). Milk fat is characterized by high digestibility with minimal irritation of the gastrointestinal tract, high content of vitamins A and D, lecithin, sterols, etc. When determining the nutritional value of fats by the content of polyunsaturated fatty acids, it should be noted the need for vegetable oils, rich in these acids. They should come from food 15 - 25% of the daily fat requirement.
It is not recommended to use beef and lamb fat, untrimmed pork, or margarine in children's diets. They inhibit the secretion of digestive juices, take a long time to digest, and impair the absorption of other food components. Reusing fats after heat treatment is also not allowed, since this results in the formation of fat oxidation products, which are toxic substances. These same substances are also formed when fats are stored improperly.
Carbohydrates are the main energy source for a child. Excess carbohydrates in children's diets lead to metabolic disorders, obesity, and a decrease in the body's resistance to infections.
The energy value of carbohydrates in the diet should average 55% of the daily caloric intake. The optimal ratio of proteins, fats and carbohydrates in diets is 1:1:4.
In the diet of children, the ratio of simple (mono- and dnsaccharides) and complex carbohydrates (polysaccharides) should be maintained as 1:2. Simple ones include: glucose, fructose, sucrose, which are found in berries, fruits, bee honey, beet, cane and milk sugar; complex - starch, glycogen, dextrin, fiber, pectin substances contained in cereals. Children's bodies require more complex than simple carbohydrates. Thanks to nm, a stable blood sugar level remains longer, which is of great importance for the normal course of glycogen synthesis processes and the functions of various organs and systems of the body.
The introduction into the child's body of a sufficient amount of vegetables and fruits, which are rich in simple sugars, fiber, pectin and vitamins, increases the absorption of proteins, fats and minerals (Table 1).
With a sufficient content of minerals in the diet, lice is better absorbed. Of particular importance is the content of calcium, phosphorus and iron salts in the diet.
Calcium and phosphorus salts are the main components of the skeletal system. These minerals are contained in dairy products, meat, fish, eggs, oatmeal, and vegetables. Iron salts are involved in hematopoiesis. In case of a lack of this element in the diet, hematogen is recommended for children. Magnesium is involved in the formation of enzyme systems, in carbohydrate and phosphorus metabolism, sodium and viburnum normalize water metabolism, iodine contributes to the normal function of the thyroid gland, and fluorine contributes to the formation of teeth.
For a growing organism, the content of table salt in food is also important. With a lack of salt in food, disorders of the nervous and cardiovascular systems can be observed, and with an excess, the functioning of the kidneys and other organs is disrupted (Table 2).
2. Recommended mineral intake values ​​(mg/day)
Vitamins. Vitamins are of great importance in the nutrition of children, especially during the period of growth. A lack of vitamins can cause severe disorders in the body.
There are fat-soluble (A, D, E, K) and water-soluble (groups B, C, PP) vitamins. Each of them plays a big role in the metabolic processes of the body, as it helps to accelerate various chemical reactions occurring in it.
Vitamin A or retinol is necessary for body growth, bone formation, and the normal condition of skin tissue and mucous membranes. Retinol plays a major role in providing twilight vision.
In active form, vitamin A is found only in products of animal origin - the liver of many fish, fish oil, butter, cheese, egg yolks, milk and dairy products.
Products of plant origin contain pygmy g carotene, which in the human body is converted into vitamin A, and therefore carotene is called provitamin A. The richest in carotene are carrots, lettuce, spinach, pumpkin, green peas, apricots, tomatoes and other vegetables and fruits.
Vitamin D (antirachitic) is of exceptional importance for the functioning of the body. It promotes bone formation and stimulates body growth. With a lack or absence of vitamin D in food, the body stops normal absorption of calcium and phosphorus salts, as a result of which the process of bone formation is disrupted, and rickets develops in children. This vitamin is found in the liver and meat of some fish, in egg yolk, butter, and milk.
Vitamin B1 (thiamine) is essential for growth. O" takes an active part in regulating carbohydrate metabolism and has a positive effect on other metabolic processes in the body. In the absence of this vitamin in food, a serious disease of the nervous system develops and cardiac activity is disrupted. The richest foods in vitamin B are yeast, wheat, rye, legumes, cereals, wholemeal bread, and offal.
Vitamin B2 (riboflavin) also takes an active part in the growth of the body, the metabolism of proteins and especially carbohydrates. The absence of this vitamin increases the sensitivity of the eyes to light, causes tearing, inflammation of the mucous membranes of the tongue, skin, lips, etc. It is found in brewer's and baker's yeast, meat, offal, egg yolk, milk, honey.
Vitamin B6 (pyridoxine) is involved in protein metabolism and the synthesis of polyunsaturated fatty acids, affects the condition of the nervous system and skin. A lack of vitamin B in the diet causes irritability, weakness, and inflammatory changes in the skin. Its sources are baker's yeast, germinating seeds, wheat and rice bran, liver, meat, fish, egg yolks.
Vitamin C (ascorbic acid) plays an important biological role in the body. It actively participates in redox processes, affects protein and carbohydrate metabolism, and increases the body's resistance to various infections.
Lack of vitamin C leads to fatigue, drowsiness, and apathy. With a long-term deficiency, and even more so in the absence of ascorbic acid in food, the disorder of the body intensifies and a serious disease - scurvy - can occur.
Vitamin C is widely distributed in nature and is found in both plant and animal products. Rose hips, green walnuts, black currants are especially rich in vitamin C, there is a lot of it in lettuce, spinach, dill, parsley, green onions, as well as in apples, strawberries, strawberries, raspberries, gooseberries. Among vegetables, the most valuable sources of it are fresh and sauerkraut, tomatoes, rutabaga, green peas, sweet peppers, radishes, turnips, radishes. Potatoes contain little ascorbic acid, but due to the fact that potatoes are used in food in relatively large quantities, they are an important source of vitamin C, especially in winter.
When cooking food, special attention must be paid to its preservation. Vitamin C is highly soluble in water, so vegetables and fruits should be washed whole, not chopped. A lot of vitamin C goes into decoctions of potatoes, vegetables and fruits, therefore, they should be used in food.
Vitamin C is quickly destroyed under the influence of atmospheric oxygen, especially in the presence of copper salts and other metals. The process of its destruction intensifies when heated in an alkaline and neutral environment. It is better preserved in an acidic environment. Products containing vitamin C must be cooked until they do not oxidize. To chop prepared vegetables, you should use stainless steel utensils, a wooden spoon, or a hair sieve.
To reduce cooking time and preserve vitamins, it is recommended to place vegetables in boiling salted water and cook in a container with a lid.
Reheating prepared foods almost completely destroys ascorbic acid.
Vitamin PP (nicotinic acid, and nations) takes an active part in the metabolic processes of the body, as it is part of the enzyme systems involved in oxidation processes. It has a wide range of therapeutic effects for diseases of various organs, especially for lesions of the digestive organs. If there is no nicotinic acid in food, a person becomes ill with pellagra. Vitamin PP is quite widespread in nature.
Rice and wheat bran, dry yeast, meat, offal, barley and buckwheat, and wholemeal bread are rich in this vitamin (Table 3).
Water. Along with nutrients, the human body also needs water. The presence of water in the body is an indispensable condition for all life processes. Water is part of all cells and tissues of the body; it is a solvent for nutrients supplied with food.
The fluid requirement for children is approximately 1 - 1.5 liters per day and depends on age, health status, physical activity, and time of year. Excessive fluid intake is harmful to the functioning of the heart and kidneys.

CHILDREN'S DIET
Strict adherence to a nutritional regime is of great importance for the formation of a growing organism and the prevention of diseases. Dietary regimen refers to the correct distribution of meals during the day, as well as the quantitative and qualitative composition of the daily diet. The distribution of meals has a physiological basis. The most physiological is 4 meals a day at clearly established hours with sufficient intervals between them (3 - 4 hours). This ensures rhythm in the functioning of the digestive tract and all organs, promotes the development of good appetite, a high degree of digestion and assimilation of food.
For schoolchildren studying in extended day groups, it is recommended to eat 5 meals a day with intervals of at least 2 hours between the first and second breakfasts:
1st breakfast (at home) at 7:30 - 8:00;
2nd breakfast (at school) - 10 hours 15 minutes - 10 hours 30 minutes;
lunch - » - 13 h 30 min - 14 h;
afternoon snack - » - 17 h - 17 h 30 min; dinner (at home) - 19:30 - 20:00
For older children, the meal schedule is as follows:
1st breakfast (at home) at 7:30 - 8:00; lunch (at school) - 12 noon - 12 hours 30 minutes; afternoon snack (at home or at school) - 16:00 - 16:30; dinner (at home) - 19:30 - 20:00
For extended-day groups, the second hot breakfast at school should be during the second or third break, then lunch, afternoon snack and dinner (at home) 1.5 - 2 hours before bedtime. For older students, lunch or lunch and afternoon tea are expected at school.
To coordinate home meals for students with school meals, parents should be introduced to the mesho used at school.
A very important point is the distribution of the energy value of the daily diet among individual meals. For children in extended day groups, the first breakfast (at home) should account for 15% of the energy value of the daily diet, and the second breakfast (at school) - 20%; for lunch - 35%, for snack - 10%, for dinner (at home) - 20%. For older children - for breakfast and dinner 20 - 25%, lunch - 35 - 40%, afternoon snack - 10 - 15% of the energy value of the daily diet.
This distribution of the diet during the day corresponds to the energy expenditure of schoolchildren and ensures timely replenishment of the body with necessary nutrients.
It is important to correctly determine the volume of portions for children of different ages. The volume of food taken in each meal should correspond to the volume of the stomach, and therefore to the age of the children (Table 4).
For the first breakfast, children should be given salads, vinaigrettes, and hot dishes made from vegetables, cereals, eggs, meat and other products. Then they give tea, coffee drinks, cocoa, etc.
For second breakfasts and afternoon snacks, milk, fermented milk and other drinks (tea, coffee drinks, compote, etc.), and baked goods are recommended.
Lunch should consist of three courses: first (soups, borscht, etc.), second (meat or fish with side dishes), third (sweet dishes, drinks, fruits, etc.).
Dinner should also consist of hot dishes: vegetables, cereals, dairy, cottage cheese, eggs.
At a pre-set, clean, well-served table, schoolchildren must sit in their permanent place.
It is also necessary to accustom schoolchildren to cleanliness, neatness, and instill in them sanitary and hygienic skills - washing their hands with running water and soap before and after meals, rinsing their mouths after eating, knowing how to use a napkin, cutlery, etc. The dining room should be clean, comfortable and quiet. While eating, children should not be distracted by toys, reading, music, etc.

BRIEF CHARACTERISTICS OF NUTRITIONAL VALUE OF FOOD PRODUCTS
Milk and dairy products. Milk is an indispensable product in baby food. This is explained by its high biological value. Milk contains complete protein - up to 3.26% in the form of casein, albumin and globulin, fat - from 2.5 to 4.5%, milk sugar - 4.41%, mineral salts - 0.7% and water - 87 %. Fresh milk also contains vitamins A, B, Br, PP, D. E, but their amount varies depending on the time of year and the feed that the animals receive.
Milk is a valuable source of mineral salts; it contains easily digestible calcium and phosphorus in significant quantities and in optimal proportions. Calcium from milk and dairy products is absorbed better than any other product, and phosphorus is one of the main sources of body growth. Milk contains a number of enzymes (protease, amylase; catalase, phosphatase), which are biological catalysts and play an important role in digestion. Milk is characterized by high digestibility, in particular, milk proteins are digestible by 95 - 96%, fats by 96%, carbohydrates by 98%. When feeding children, boiled, sterilized or pasteurized milk should be used.
Lactic acid products should be widely used in children's nutrition: cottage cheese, sour cream, cheeses, full-fat and low-fat kefir, acidophilus milk, aerin, yogurt, etc. Cottage cheese is of particular importance in children's nutrition. It contains up to 14% protein, and the amount of fat in it ranges from 0.5% in low-fat cottage cheese to 17 - 18% in fatty cottage cheese. Cottage cheese is rich in calcium and phosphorus, in addition, it contains a significant amount of essential amino acids, in particular methionine.
Milk and dairy products are easily and completely absorbed by the body, leaving behind a small amount of decay products (toxins).
Meat and meat products. Children's diets include beef, lean pork, rabbit meat, poultry, and offal. Meat is an important source of complete proteins, the amount of which ranges from 10 to 20%
Meat proteins contain all essential amino acids, as well as salts of phosphorus, potassium, sodium, magnesium, calcium and iron. Meat contains B vitamins. The amount of fat in meat depends on many factors and ranges from 0.32 to 33%. Meat contains various extractive substances (soluble proteins, creatine, carnosine, etc.).
Of the by-products, the most valuable for baby food is liver, which contains about 15% protein, fat, potassium salts, phosphorus, iron, cobalt, copper and a number of other microelements necessary for normal hematopoiesis. In addition to liver, other by-products can be used in children's nutrition: tongues, heart, udder.
Fish. Fish, like meat, is a protein food product. Fish proteins contain all the essential amino acids. The amount of protein in fish ranges from 9 to 18%, fat - from I to 28%. Fish oil has a liquid consistency, as it contains a significant amount of polyunsaturated fatty acids. The fat of some types of fish contains large amounts of vitamins A, D, E. Fish contains various minerals: phosphorus, iron, iodine, zinc, etc. Fish is an easily digestible and digestible product, so it should be widely used in baby food. The most suitable for feeding children are pike perch, cod, hake, pollock or fillets of these fish. It is especially recommended to use fillet in the diet of young children. Salted herring can be used in small quantities.
Eggs. Only chicken eggs are used in baby food. They contain almost all the necessary substances - high-value proteins, fats, calcium salts, phosphorus, iron, iodine and other trace elements, vitamins A, D and group B. The yolk contains lecithin and cholesterol. The egg is well digested and almost completely absorbed in the body (96 - 97%).
Dietary fats. Butter and vegetable oils are the main sources of fat in baby food. The most valuable butter for children is butter, which is easily digestible (up to 98%). Butter contains up to 78% fat, 0.4% protein, 0.5% carbohydrates, vitamins A and D, and a small amount of unsaturated fatty acids.
Vegetable oils are made from the seeds of oil bearing plants. In baby food, it is recommended to use sunflower, olive and corn oils, which contain up to 93 - 94% fat. Unrefined vegetable oil contains vitamin E, phosphatides, and polyunsaturated fatty acids. Refined oil contains less of them, but due to its freedom from non-food additives, it is also recommended for baby food.
Flour, cereals and pasta. These products are prepared from various types of grain crops - wheat, rye, barley, oats, buckwheat, etc., and are the main source of carbohydrates in the diet. They contain 60 - 70% carbohydrates, 6 - 12% protein and 1 - 5% fat, a small amount of minerals, B vitamins and 3% fiber.
Wheat flour, rye and wheat bread are used in baby food. Flour is used to make pancakes, dumplings, pies, sauces, etc. Cereals are widely used in baby food. The most useful for children are oatmeal, buckwheat and semolina, as well as rice, pearl barley, barley and millet cereals.
Legumes (peas, beans) contain up to 15 - 16% protein, 1.5 - 2% fat and up to 50% carbohydrates. They are poorly absorbed due to the presence of a large amount of coarse fiber in them.
Sugar, honey and other sweets are flavoring agents. They contain 90 - 95% easily digestible monosaccharides, mainly sucrose. There are other types of sugars: grape (glucose), milk (lactose), fruit (fructose), etc. Honey, in addition to sucrose (77.7%), contains mineral salts, some vitamins, organic acids, and enzymes that improve digestion.
It is recommended that children be given jam, jam, marmalade, berries with sugar or honey, but in moderation.
Vegetables and fruits. The chemical composition of vegetables and fruits is very diverse and is not strictly constant. It depends on the type of fruits and vegetables, their variety, area of ​​growth, soil, etc. Therefore, the more various vegetables and fruits are included in children’s diet, the more fully the body’s need for various substances is satisfied.
Fruits and berries, as well as some types of vegetables (carrots, beets) can serve as a source of easily digestible sugars and starch. Potatoes contain the most starch (up to 20%). This group of products contains virtually no protein or fat. Vegetables and fruits are the main source of vitamins (C, carotene, B2, B12, B6, PP) and mineral salts (potassium, sodium, iron, copper, etc.).
Berries, fruits and vegetables contain a significant amount of organic acids, fiber, tannins and pectin, enzymes that promote the secretion of digestive juices, normalization of digestion processes, absorption and intestinal motor activity. Therefore, it is very important in the diet of children to combine vegetable and fruit dishes with foods containing a high amount of fat, as this reduces the ability of fats to inhibit the secretion of the digestive glands.
In addition to potatoes, you should widely use cabbage, carrots, beets, tomatoes, eggplants, zucchini, peppers, cucumbers, pumpkin, watermelon, melons, lettuce, spinach, onions, garlic, dill, parsley, etc.

DIET NUTRITION IN PUBLIC EDUCATION SCHOOLS
Schoolchildren who are under medical supervision (those who are lagging behind in physical development, who are overweight or obese, who are weakened after suffering a serious illness, who are often ill, as well as with chronic diseases of the liver, kidneys, digestive tract, etc.) should receive dietary nutrition.
In schools, for such children, they mainly prepare one or two diets that are most suitable for many diseases. Considering that a feature of school nutrition is the maximum sparing of products during the thermal processing of food, the use of a limited assortment of fats, meat of a certain type and category, it is advisable for children under dispensary registration to recommend a gentle diet No. 5. It is complete in the content of all food components, contributes to the normalization of functional condition of the liver and biliary tract, regulates cholesterol and fat metabolism, promotes the accumulation of liver glycogen.
Diet No. 5 maximally limits the intake of cholesterol, nitrogenous, and extractive substances contained in meat and fish broths. Fatty foods, spicy snacks, pickles, rye bread, and legumes are excluded.
The diet must be enriched with vegetables and fruits, which enhance intestinal motility, bile secretion and the removal of cholesterol and toxins from the body; the absorption of food proteins increases, which is important for a growing body.
The diet widely includes dairy products (cottage cheese, lactic acid drinks); Salads made from raw vegetables seasoned with vegetable oil are used.
The main culinary processing of food is boiling in water, baking vegetables, cereals and, after boiling, meat and fish dishes in the oven. Frying foods, as well as sautéing flour and vegetables (for soups, sauces and other dishes) is excluded. Food is prepared in uncut form.
Diet No. 5 is acceptable for almost all diseases or deviations in the health of children undergoing dispensary observation.
In some cases, when drawing up a menu, a single diet can be organized for healthy and sick children. An approximate list of dishes recommended for dietary nutrition is given in the Appendix of the Collection.

COMPOSITION OF MECHO
Menu planning involves selecting dishes that are included in the child’s daily diet. At the same time, it is necessary to provide children with all essential nutrients and energy in optimal quantities and ratios.
Taking into account the new reform of the general education school on the introduction of education from the age of six, 12-day rations for schoolchildren are developed / differentiated into 4 groups for children 6 years old, 7 - 10, 11 - 13 and 14 - 17 years old (see appendix).
The proposed 12-day menu is compiled in relation to the winter-spring and autumn-winter periods, as well as taking into account the basic principles of rational nutrition for schoolchildren.
An approximate 12-day menu of school breakfasts, lunches and afternoon snacks for children of all age groups provides for the following requirements and restrictions: the range of dishes included in the diet corresponds to a specific type of meal (breakfast, lunch, afternoon snack) and consists of a given number of dishes; the list of dishes is presented in a certain sequence; repeating the same dishes in different meals on the same day is not allowed (with the exception of drinks); if there are first courses containing cereals, potatoes, the side dish for the second course should not be similar; For each group of two-week diets, variety is achieved by using different products and methods of cooking.
Based on the sample menus given, other options can be compiled, taking into account seasonality and availability of products, local conditions and characteristics, and also be supplemented with new dishes.

COLD DISHES

This section includes sandwiches, salads, vinaigrettes and other dishes and culinary products that are usually eaten cold. For their preparation, fresh, pickled, salted vegetables, fruits and berries, eggs and gastronomic products - butter, cheese, fish and sausages, etc. are widely used. Sour cream and vegetable oil are used as dressings for cold dishes.
Information about culinary processing of products is given in the introductions to each group of dishes.
The consumption rates for vegetables, fruits and herbs given in the recipes for salads and vinaigrettes can be increased or decreased (within 10 - 15%), and also replaced with other similar products, provided that the yield of the dish is maintained.
The recipes for cold dishes include salted, spicy, pickled uncut medium herring.
For jam and marmalade used to make sandwiches, production losses (during portioning) are 1%.
The consumption of salt, lettuce, parsley, green onions, and dill for garnishing dishes is not indicated in the recipes.
The consumption rate for one dish is set as follows: salt - 2 - 3 g, lettuce or green onions - 5 - 10 g, sweet pepper - 5 - 10 g, dill or parsley - 2 - 3 g net.
These products are included in the calculation as needed.

SANDWICHES
This group of products includes open and closed sandwiches. Gastronomic and other products for sandwiches are prepared as follows: the twine and casings are removed from the sausages. Without a casing, the sausage deteriorates faster, and therefore the casing is removed only from the part of the loaf intended for cutting.
Sausages whose casing is difficult to remove are immersed in hot water for 1 - 2 minutes, cut the casing lengthwise and remove it. The cheese is cut into large pieces of rectangular or triangular shape and peeled.
The peeled sausage is cut diagonally into 2 - 3 pieces per sandwich. The cheese is cut into slices 2 - 3 mm thick.
The butter is peeled and cut into portions.
The bread is cut into slices 1 - 1.5 cm thick. Thin pieces of the main product (sausage, cheese, etc.) are placed on it, trying to cover the entire surface of the slice of bread with them.
Open sandwiches with jam, marmalade, and cheese are prepared with butter.
You can release them without oil. In this case, the yield of sandwiches decreases accordingly.
When making sandwiches with cheese and other products, butter is spread on the bread in an even layer; a sandwich with jam can be decorated with butter, placing it on the side of the main product.
Open sandwiches can be decorated with lettuce, spinach, sprigs of parsley, dill, slices of tomato, fresh or light cucumber, radish, slices of fresh sweet pepper, etc. At the same time, the yield is increased accordingly.
Closed sandwiches differ from open ones in that they are prepared with two slices of bread, one of which is covered with a product and covered with the other.
For closed sandwiches, mainly small-piece wheat bread is used (school and other buns weighing 50 g).
It is allowed to use loaves, as well as formonoso shpeni syllables and rye bread. Small-piece bread is cut lengthwise into two halves so that they do not fall apart.
Tin bread and loaves are cut into two slices per sandwich. Each half of a bun or slice of bread is spread with butter, if it is provided for in the recipe, and the prepared product is inserted.
Products intended for sandwiches are cut no earlier than 30 - 40 minutes before serving and stored in the cold.
(...)

SALADS AND VINEGRETTES
Salads and vinaigrettes are prepared from various vegetables and herbs, and some of them also contain fish products.
Most recipes for salads and vinaigrettes are made for a yield of 1 kg. This makes it possible to choose the most acceptable serving weight, taking into account the age groups of schoolchildren.
The most appropriate norm for dispensing salads and vinaigrettes is 50, 75, 100 g per serving.
However, this norm can be changed (increased or decreased) depending on the age of the students.
All products used must be processed in strict accordance with established sanitary rules.
Potatoes and vegetables are sorted and washed. Potatoes, beets, carrots for salads and vinaigrettes are boiled in their skins and then peeled.
Potatoes and root vegetables can be boiled in water and steamed. When boiling in water, potatoes and vegetables are immersed in boiling water - in this case, vitamins are better preserved. To prevent the potatoes from overcooking, cook them at a low boil until half cooked, then drain them.
Remove almost all the water and steam with the lid closed.
If enterprises have steaming equipment, to improve the sanitary condition and quality of salads, vinaigrettes and other cold dishes, potatoes are steamed peeled.
Carrots and beets are peeled, cut and simmered in a small amount of water until tender. Carrots used raw for cooking are washed, peeled, washed and chopped.
Before use, sweet peppers are washed, then the pulp around the stem is cut and removed along with the seeds. Peppers intended for salads are scalded and thinly sliced.
Lettuce, green onions, parsley, dill, etc. are sorted, foreign impurities and rotten leaves are removed and washed in plenty of water.
Onions are peeled by cutting off the bottom and neck of the onion, removing dry leaves, then cutting it into rings, half rings or shredding.
After removing the top contaminated and rotten leaves, white cabbage is washed, cut into two or four parts, the stump is cut out and chopped. The sauerkraut is sorted, large pieces are additionally chopped. If the cabbage is very sour, it is washed in cold water and squeezed.
Cauliflower inflorescences are freed from leaves, damaged areas are cleaned and placed in salted water for 15 - 20 minutes. Large cauliflower inflorescences are divided into 2 - 4 parts. Cook it in boiling salted water.
Fresh and pickled cucumbers are washed, and cucumbers with rough skin are peeled. For some dishes, pickles are peeled and seeded.
Prepared cucumbers are cut into circles, slices, cubes, etc. Greenhouse and rush cucumbers are not peeled; in this case, their packing is reduced accordingly.
Fresh tomatoes are washed, the place where the stalk is attached is cut out and cut into circles, slices or served whole. Salted tomatoes are washed and cut into slices.
The remaining tops and roots of the radishes are cut off, washed, cut into slices or served whole.
When making salads and vinaigrettes, the following basic rules must be observed: products used for preparing salads and vinaigrettes must be pre-cooled to a temperature of +8 to +10 ° C; Vegetable sets for salads and vinaigrettes from boiled vegetables can be prepared in advance (1 - 2 hours before vacation) and stored in a refrigerated room, and salads of fresh vegetables can be prepared only in portions as required. Salads and vinaigrettes should be seasoned immediately before holiday so that the taste and appearance do not deteriorate.
Mix the products carefully so that the shape of the cut is not disturbed. Salads and vinaigrettes are placed in a heap in portioned dishes.
(...)

Soups are prepared vegetarian, with broths (meat and bone, fish, poultry), as well as with milk.
Soups include a variety of products - potatoes, vegetables, cereals, legumes, pasta, etc.

HOT SOUPS
The group of hot soups includes dressing and milk soups. Soup recipes are designed for a yield of 1000 g. The standard serving of first courses is 200 - 400 g, depending on the age of the schoolchildren.
Below is the information you need to properly prepare soups.
1. The amount of butter is indicated in the recipes for vegetarian soups.
When preparing soups with broth (the amount of broth is equal to the amount of water specified in the recipes), the rate of butter specified in the recipe should not exceed 10 g per 1000 g of soup. Butter is used for sautéing vegetables.
2. The recipes for hot soups do not indicate the amount of sour cream used when serving dishes. The norm for adding sour cream is 20 g per 1000 g of soup.
3. The norms for laying the main vegetables (potatoes, cabbage, beets, etc.) indicated in the recipes can be changed (increased or decreased), but by no more than 10 - 15%, provided that the total weight of the vegetables being laid is maintained.
4. Bay leaf and salt are not indicated in the recipes, but they should be added to all soups, except dairy ones, in the following quantities: bay leaf - 0.04 g, salt - 6 - 10 g per 1000 g of soup. The norm for adding salt to milk soups is 6 g per 1000 g of soup. Bay leaf and salt are added to the soup 5 - 10 minutes before the end of cooking.
5. Greens (parsley, dill, celery) are also not indicated in the recipes, but they should be added finely chopped to all soups in the kettle before sending it for distribution to improve their taste in the amount of 2 - 3 g net per serving (except dairy).
6. Vegetables for dressing soups are cut according to the established form for each type of soup.
7. Carrots, onions, and tomato puree are sautéed before adding to dressing soups. This improves the taste and appearance of the soup. Sauteing should not be long; overheating of fat is not allowed. Parsley root should be added to the soup in its pure form 20 - 25 minutes before the end of cooking. Sweet pepper is finely chopped and added to the soup, sautéed or raw.
8. When preparing soups, you should observe the cooking time of the products, put them in the boiler in the required sequence, since during prolonged cooking a significant part of the vitamins is lost, the taste of the soups decreases, and potatoes and other products are overcooked and lose their shape.
9. When cooking soups that include pickles, cabbage, sorrel, add potatoes first. And only after some time - foods containing acid, since potatoes under the influence of acid do not boil well. It is necessary that after adding each type of product, the liquid boils quickly again.
10. Soups should be cooked at a low boil, since during rapid boiling, the aromatic substances contained in the vegetables evaporate along with the steam; in addition, the vegetables boil heavily, changing their shape.
11. Flour for seasoning soups is used of the highest and 1st grade. The flour is sifted, sautéed without oil until light yellow, cooled, diluted with a small amount of cold vegetable broth (4 liters per 1 kg of flour), stirred with a broom to obtain a homogeneous mass, and filtered. Season the soup with it 5 - 10 minutes before the end of cooking.
12. When leaving, hot soups should have a temperature of 75 - 80 ° C

REFILLING SOUPS
Depending on the products used, dressing soups are divided into cabbage soup, borscht, rassolniki, soups with potatoes, cereals, legumes, and pasta.
For cooking soups, the products are prepared in accordance with the technology of their preparation.
The grains are sorted and washed several times, changing the water. After washing, pearl barley is placed in boiling water, boiled until half cooked, the broth is drained, and the cereal is washed, since the broth from it has a dark color and a slimy consistency, which gives soups an unpleasant appearance.
The legumes are sorted, washed, placed in cold water (2 - 3 liters per 1 kg), beans and lentils - for 5 - 8 hours, split peas - for 3 - 4 hours, then the water is drained. Boil the beans in water without salt with the lid closed until softened.
The pasta is sorted, broken, and poured into boiling liquid. Cook pasta for 30 - 40 minutes, noodles 20 - 25 minutes, homemade noodles, vermicelli 10 - 15 minutes, curly products 10 - 12 minutes.
Tomato puree is sautéed separately. You can sauté tomato puree with vegetables: first, sauté the vegetables until softened, and then add the tomato puree and sauté until tender.

BORSCH
Borscht is varied in the composition of the products used, methods of preparation, and, accordingly, in its taste and appearance.
The main products that determine the specificity of borscht are beets and tomato shore. Carrots, onions, parsley, and herbs are added to all borscht.
Depending on the type of borscht, cabbage, potatoes, beans, sweet peppers and other products are added to it.
Vegetables and potatoes are cut and prepared for borscht in different ways, depending on its type.
Beetroot for borscht is prepared in two ways.
The first method: beets, cut into strips or buttercups, are stewed in a thick-walled closed container with the addition of tomato puree, oil and a small amount of water (15 - 20% by weight of the beets).
When stewing, beets reach readiness faster if tomato shore is added to it 10 minutes before the end of stewing.
The second method: the beets are boiled whole, unpeeled, and after cooking they are peeled. Boiled beets are cut into strips or slices and placed in borscht along with sautéed vegetables and tomato puree.
Cooking borscht with beets prepared using the second method is easier; In addition, the color of the borscht turns out brighter and the taste is more delicate. This method is recommended for cooking borscht with potatoes.
Fresh white cabbage is shredded or cut into squares (in the case when beets are cut into slices).
Sauerkraut is stewed. To do this, the cabbage is sorted out, large specimens are chopped, placed in a cauldron, oil (10 - 15%), water (20 - 25% of the cabbage weight) is added and simmered for 1.5 - 2.5 hours, stirring occasionally.
The carrots are chopped in a vegetable cutter, the onions are chopped and sautéed.
Place fresh cabbage in boiling water, bring to a boil and cook until half cooked. Then add stewed beets, white roots, sauteed carrots, onions and cook for 10 - 15 minutes, after which the borscht is seasoned with sautéed flour, diluted with water, add sugar, salt and cook until tender. The prepared sauerkraut is added at the same time as the beets.
When making borscht with potatoes, it is placed in the cauldron before the beets are added, since if it is added at the same time as the stewed beets or after, it will not boil for a long time.

END OF PARAGMEHTA BOOKS

The presence in a medical and preventive institution or social service institution of a complete set of catering unit documentation for issuing meals and monitoring the quality of prepared food is a mandatory and indispensable condition for the clear organization of dietary (therapeutic and preventive) nutrition. In order for the documentation to be correctly compiled and effectively implemented into the work process, specialists responsible for catering need to know the rules for document preparation.

Documentation

Conventionally, all documentation in the system of organizing dietary (therapeutic and preventive) nutrition can be classified into four groups:

• The first group is documents that allow you to take into account the turnover of food products and allocations for food.
• The second group includes documents containing information about the health status of employees directly involved in food preparation.
• The third group is organizing orders for service, minutes of meetings of the Council for Medical Nutrition and other local acts.
• The fourth group is regulatory documents, methodological recommendations that regulate the organization and conduct of therapeutic and preventive nutrition.

The first accounting and reporting document for subject-quantitative accounting of food products is a dietary dish layout card. A set of layout cards forms a card index of dietary dishes, which forms the basis for the formation of a seven-day menu, a menu-requirement. The volume of the food file depends on the approved list of standard, individual and specialized diets.

Availability of an approved food file

The institution must have a food index. There are special requirements for its preparation:

• The card index of dishes must include all layout cards that are used in the formation of seven-day menus of standard, specialized diets and those included in individual diets. The food file is compiled by a nutritionist, assisted by a dietary nurse and a production manager (chef).
• The food file must be submitted to the advisory body of the institution - the Medical Nutrition Council. After consideration by the Medical Nutrition Council, the food file is approved by the head of the institution. If the institution does not have a Council for Medical Nutrition, the card file of dishes is agreed upon by the person responsible for organizing medical nutrition and approved by the head of the institution. The signature of the head is certified by the seal of the institution.

It is important to pay attention to the fact that each layout card must be approved by the head of the institution. The signature of the head is placed in the upper right corner under the name of the institution, indicating the full name of the head, the date of signing and is certified by the seal of the institution. Only after this procedure can the layout card be considered a binding document.

Collections of recipes

“Card index of dietary (therapeutic and preventive) nutrition dishes with optimized composition.” Ed. Academician of the Russian Academy of Medical Sciences, Professor V. A. Tutelyan. M., 2008.

“Seven-day menus for the main options for standard diets of optimized composition used in medical and preventive health care institutions and institutions (departments) of social services for elderly citizens and the disabled: a practical guide (normative document).” Comp. B. S. Kaganov, Kh. Kh. Sharafetdinov, E. N. Preobrazhenskaya et al., M., 2009, 2010.

“Collection of recipes for dishes and culinary products for catering establishments.” Ed. F. L. Marchuk, 2006, 2007.

“Card index of medical and rational nutrition dishes.” Ed. M. A. Samsonova. T. 1, 2. 1995-1996.

“Collection of recipes for dishes and culinary products for dietary nutrition.” Ed. V. T. Lapshina, 2002.

“Collection of recipes for dishes and culinary products for catering establishments” 12th ed., rev. and additional St. Petersburg: Profi, 2009.

Collections of card files of dishes for dietary (therapeutic and preventive) nutrition approved by regional ministries and departments:

“Card index of dietary (therapeutic and preventive) nutrition dishes of optimized composition for medical institutions in the Orenburg region.” Methodological recommendations, Orenburg, 2011.

Catering in children's medical institutions of the Republic of Bashkortostan / educational and methodological manual for doctors, Ufa, 2009.

“Modern approaches to the organization of therapeutic nutrition in medical institutions of the Republic of Bashkortostan.” Ufa, 2010.

“Card index of dietary (therapeutic and preventive) nutrition dishes of optimized composition in the Chelyabinsk region.” Chelyabinsk, 2009.

“Card index of specialized dietary dishes using dry protein composite mixtures.” Krasnodar, 2010.

“Card index of medical nutrition dishes.” Saratov, 2009 and others.

Important details for creating a food file

When compiling a card index of dishes, it is more advisable to use recipe guides for the preparation of dietary (therapeutic and preventive) nutrition dishes, developed on the basis of Order of the Ministry of Health of the Russian Federation No. 330 of August 5, 2003 “On measures to improve therapeutic nutrition in medical and preventive institutions of the Russian Federation.”

The composition of food products used to compile layout cards includes only products approved for use in the therapeutic and prophylactic nutrition system. All layout cards must have a prescribed cooking technology.

By order

The layout card (form No. 1-85 to the Instructions for organizing therapeutic nutrition in health care facilities) was approved by order of the Ministry of Health of the Russian Federation No. 330 of August 5, 2003 “On measures to improve therapeutic nutrition in medical institutions of the Russian Federation.” This order approved for practical use the Regulations on the organization of activities of a nutritionist, whose responsibility is to prepare documentation on the organization of medical nutrition, including layout cards.

In accordance with the order, for each dish prepared in a medical institution and a social service institution, a layout card is drawn up in two copies: one copy is kept by the accountant (he carries out settlement transactions), the second - by the dietary nurse (she draws up the menu layout and menu - requirement).

We recommend having a third copy with the production manager (for chefs) for use in daily work. This is due to the fact that dishes must be prepared in strict accordance with layout cards, and not by eye.

In accordance with the current orders for the organization of therapeutic and preventive nutrition when using prescription collections developed in accordance with previously existing orders before 2003, each layout card requires additional consideration. If the volume of product used does not comply with the requirements of the new legislation, changes must be made. First of all, this concerns changes in the range of diets, the chemical composition of the dish, and the percentage of losses during cold and heat treatment.

Each layout card has a column “Name of the dish”, the name of which is exactly transferred from the recipe collection. In this case, it is imperative to indicate from which prescription collection the layout card was taken (make a note) and it is advisable to have these documents or photocopies of the layout cards with the title page of the collection available.

Each layout card contains indications for the use of dietary (therapeutic and preventive) nutrition dishes, i.e. standard diets are indicated in which these dishes can be included. However, these indications can be expanded or narrowed in each specific case, depending on the characteristics of the disease.

Modification of the chemical composition and energy value of standard diets is carried out by including mixtures of dry protein composites.

The use of cooking methods is carried out individually for each specific patient, depending on the nature of the disease, the severity of the disease, the presence of malnutrition, and the severity of metabolic disorders.

Next on the layout card is the equally important column “Weight of the finished dish.” Using this indicator, one can indirectly (relatively) judge the quantity of products used for cooking. The fluctuation in the weight of the finished dish from the established value should not exceed +3%. For each dish, the “weight of the finished dish” is a constant value. It is established through theoretical calculations and practical verification (see “Organization of clinical nutrition in healthcare institutions: Textbook. Second edition, corrected and expanded” / I.K. Sivokhina, Russian Medical Academy of Postgraduate Education, M., 1997).

When developing layout cards, food technologists first calculate the weight of each finished dish, taking into account the gross weight of the bookmark, the percentage of losses during cold processing (depending on the variety, time of year), losses or welding during heat treatment. Next, the weight of the finished dish is checked by trial cold processing and trial cooking. If there is a discrepancy between the preliminary calculations and the practical output, adjustments are made to the layout card (these changes can only be made by a specialist technologist). In this case, a new layout card is drawn up with a new gross weight.

Since healthcare and social service institutions do not have nutrition technologists on staff, you should use layout cards from the recommended prescription reference books.

The left column of the layout card lists the products that should be included when preparing this dish. These products in the finished dish will determine its chemical composition, appearance, its organoleptic qualities (taste, color, smell), and most importantly, the nutritional value of the finished dish. When developing a new dish, the set of products is determined first theoretically by nutrition technologists, and then practically by preparing the dish.

Once again, it must be emphasized that all changes regarding the list and volume of the main components used to prepare the dish can only be made by the technologist, according to the procedure described above. For example, when preparing a cutlet, meat, bread, and milk cannot be excluded from the product range, since such changes will either result in a completely different dish or it will not meet the required organoleptic properties. A dish prepared in violation of the technology may simply not turn out.

If necessary, certain components can be replaced in the dietary meal layout card, but only in strict accordance with the requirements of Order of the Ministry of Health of the Russian Federation No. 330 of August 5, 2003 “On measures to improve clinical nutrition in medical institutions of the Russian Federation” (Appendix No. 4 “Instructions for organizing medical nutrition in medical institutions”, table No. 6 “Interchangeability of products when preparing dietary dishes”). In the absence of any product that is not the main one in the recipe, it can be replaced with another appropriate type of raw material. For example, use dry milk rather than natural milk.

It should be remembered that the main task when preparing a dish is to provide the patient with dietary nutrition, which has clear indications and certain restrictions.

A nutritionist should pay special attention to preventing the inclusion of flavoring additives such as pepper, vinegar, mustard, mayonnaise, and cooking fats in dishes that are not permitted in therapeutic and preventive nutrition. They can provoke an exacerbation of the underlying disease, as well as the development of complications.

Such violations often occur when dietitians use reference books for public catering recipes. These collections do not take into account the requirements for food products approved for use in therapeutic and preventive nutrition, average daily food sets, technology for preparing therapeutic diets, requirements for compliance with the chemical composition and energy value, and the recommended characteristics of standard diets.

It is necessary to pay attention to the presence of the composition of the liquid part in the layout cards of first courses, sauces, and third courses. This is especially important for first courses, where it is necessary to indicate on what basis they are prepared (water, meat, bone, secondary broth, vegetable broth, milk, etc.). Quite often this is not taken into account when compiling layout cards. As a result, it is not clear on what basis a dish is prepared for a specific diet, which is an important factor in the construction of dietary therapy.

Calculation to the gram. Product Bookmark Indicators

Gross weight is the weight of the marketable product not freed from inedible parts. Gross is a variable value, a variable value. The gross value of the product is used to issue the product from the warehouse to the catering unit. Gross standards are calculated based on gross weight.

Net weight, or clean weight, is the weight of the market product freed from inedible parts (skin, sinew, fascia, rind, etc.). Net is a constant value; it determines the amount of product that is directly spent on preparing the dish. This is the weight of the semi-finished product. The chemical composition of products is determined by net weight using the “Tables of the chemical composition and calorie content of Russian food products” (edited by I.M. Skurikhin, V.A. Tutelyan, Handbook, 2008).

In accordance with current legislation, the selection of ready-made dishes for laboratory analysis (determination of chemical composition and energy value, taking into account losses during cold and heat treatment) is carried out by institutions of Rospotrebnadzor of the Russian Federation in a planned manner in the presence of a nutritionist or dietary nurse. The analysis is carried out by net weight, taking into account losses during heat treatment. This is how the completeness of the inclusion of products in a dish during its preparation is determined as part of the production control carried out by health care and social service institutions (see “Organization of clinical nutrition in health care institutions: Training manual. Second edition, corrected and expanded” / I. K. Sivokhina, Russian Medical Academy of Postgraduate Education, M., 1997.

Loss percentage calculation

“Collection of recipes for dishes and culinary products for catering establishments.” Ed. F. L. Marchuk, 2006 and 2007

“Card index of medical and rational nutrition dishes.” Ed. M. A. Samsonova. Volume 1, 2, 1995-1996.

“Collection of recipes for dishes and culinary products for catering establishments” 12th ed., rev. and additional St. Petersburg: Profi, 2009

Waste percentage

The percentage of waste during cold processing is a constant value for standard products. Dietary foods are designed to have higher waste percentages when cold processing foods because more extensive pre-preparation of foods is required.

Waste standards for cold processing are given for certain products, taking into account the quality of raw materials that meet the requirements of current GOSTs. When using raw materials of other standards, the investment rates (gross weight) change - they increase or decrease depending on the waste rates and losses resulting from their processing. (see “Organization of clinical nutrition in healthcare institutions: Textbook. Second edition, revised and expanded” / I.K. Sivokhina, Russian Medical Academy of Postgraduate Education, M., 1997.

In case of receipt of non-standard potatoes and vegetables, the percentage of waste obtained during cold processing should be determined for a specific batch of product. The control study must be carried out in the presence of a commission approved by the head of the institution, which has the authority to approve, in the prescribed manner, temporary standards for waste and losses during the technological processing of these raw materials.

Temporary norms for waste and losses during cold and heat processing, norms for adding raw materials to a dish are established through a control study of each incoming batch of raw materials (product) with the participation of a commission, which includes: the production manager (chef or senior cook), a nutritionist, dietary nurse and representative of the administration of a medical institution or social service institution. The control work is formalized by the relevant acts with the entry of data into the production log, and these changes are also made to the layout menu or requirement menu.

Losses or welds during heat treatment of products also affect the weight of the semi-finished product. For control, an indicator has been introduced such as the percentage of loss or weld during heat treatment, which is extremely important for determining the weight of the finished dish.

One more feature is quite important when compiling a card index of dietary dishes: rounding the obtained values ​​is unacceptable. Since the gross value is the amount of product requested from the warehouse to prepare one serving of a dish. When you write out products for all dishes of a certain name, the actual amount of products will differ significantly from the required one. Initially (when developing various collections of recipes), food technologists, when compiling layout cards, deliberately overestimate the gross values, i.e., the amount of product required to prepare one serving of a dish. This is done with the expectation of taking samples, which, according to the job description, should be carried out by the production manager (chef or senior cook), nutritionist, dietary nurse, doctor on duty and a representative of the institution’s administration.

Also, by overestimating the gross weight, the sampling of daily samples is compensated for (see “Organization of clinical nutrition in healthcare institutions: Textbook. Second edition, corrected and expanded” / I. K. Sivokhina, Russian Medical Academy of Postgraduate Education, M., 1997.

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Calculation of nutritional and energy value of the finished dish

The next step in working with the food file is calculating the nutritional and energy value of the finished dishes.

Currently, calculations of the chemical composition are recommended to be carried out on a finished dish, i.e., one that has already been subjected to heat treatment, since during the heat treatment of products quite significant changes occur in the chemical composition of the starting raw materials. The actual amount of proteins, fats and carbohydrates a patient receives directly depends on losses during cooking. This can be determined from the reference literature “Chemical composition of dishes and culinary products” (in 2 volumes, edited by I.M. Skurikhin and M.N. Volgarev, Moscow, 1994).

For an approximate calculation, you can use the following values ​​characterizing losses during heat treatment: proteins - 6%, fats - 12%, carbohydrates - 9%, see “Organization of clinical nutrition in healthcare institutions: Textbook. Second edition, corrected and expanded” / I. K. Sivokhina, Russian Medical Academy of Postgraduate Education, M., 1997.

Cooking technology

Each layout card must contain a clear technological description of the preparation of the dish. The technology for preparing the dish is indicated in the collections of recipes (see “Collections of recipes”)

It is the responsibility of the dietitian or dietary nurse to carefully and responsibly pay special attention to the description of the technology for preparing the dish. If necessary, adjustments should be made to the technological process in accordance with the diet, but in no case should you disrupt the main stages of preparing a dietary dish. Each layout card is signed by a nutritionist (dietetic nurse), production manager (chef) and an accounting employee.

Once again, it is necessary to recall that all layout cards as a whole represent a card index of dishes, which is the main primary document for organizing medical nutrition. A food file is of great importance in the proper organization of therapeutic and preventive nutrition in inpatient institutions of any type and is the document on the basis of which a seven-day consolidated menu, layout menu, and requirement menu are compiled.

Specialists from the Research Institute of Nutrition of the Russian Academy of Medical Sciences, with the participation of the National Association of Clinical Nutrition under the leadership of Academician of the Russian Academy of Medical Sciences, Professor V. A. Tutelyan, have developed documents: a practical guide “Card index of dietary (therapeutic and preventive) nutrition dishes of optimized composition” (Moscow, 2008), a regulatory document “ Seven-day menus for the main options for standard diets of optimized composition used in medical and preventive health care institutions and institutions (departments) of social services for elderly citizens and the disabled" (Moscow, 2009, 2010).

These collections of recipes have been developed taking into account all the requirements for the preparation of such documents. They can be used without any additional corrections. They should be submitted for consideration to the Medical Nutrition Council and approved by the head of the institution.

For convenience and speed of preparation of primary and reporting documents in accordance with regulatory documents and collections of recipes, it is recommended to introduce automated software systems into the work of the nutritional service. The National Association of Clinical Nutrition, together with the Volgamed Company, has developed an automated complex “Therapeutic Nutrition” to help dietitians (see www.medflagman.ru).

Modern methods of protein correction

Due to the fact that the diet in medical institutions and social service institutions, consisting only of traditional food products, cannot fully meet the energy and plastic needs of the body, Order of the Ministry of Health of the Russian Federation No. 330 of August 5, 2003 (as amended on April 26 2006) “On measures to improve clinical nutrition in medical institutions of the Russian Federation” and the Decree of the Ministry of Labor of the Russian Federation dated February 15, 2002 No. 12 (as amended by the Order of the Ministry of Health and Social Development of the Russian Federation dated June 4, 2007 No. 397) are highlighted basic provisions on the need to use natural dietary products in medical nutrition - dry protein composite mixtures (hereinafter referred to as SBCS).

Dry protein composite mixtures are the name of a group of dietary food products that meet the requirements of GOST R 53861-2010 “Dietetic (therapeutic and preventive) food products. Dry protein composite mixtures. General technical conditions".

Using the example of the dietary product of the dry protein composite mixture “Diso” “Nutrinor” (this product has undergone clinical trials at the Clinic of the Research Institute of Nutrition of the Russian Academy of Medical Sciences and is registered in accordance with the legislation of the Russian Federation), it is proposed to consider the inclusion of this product in a layout card describing the technology for preparing a dietary dish.

The inclusion of the protein composite dry mixture "Diso" "Nutrinor" in the recipe of dishes at the preparation stage does not affect the organoleptic properties and taste of the finished dishes, allows you to increase the nutritional and biological value of the dish and the diet as a whole, and does not require the use of additional technological equipment.

The specified chemical composition of the mixture “Diso” “Nutrinor” does not change, so it is very convenient to enter it into layout cards. The inclusion of a protein composite dry mixture in various dishes in one quantity or another makes it easy to individualize the patient’s diet.

Ways to include SBKS in dish recipes

Dry protein composite mixtures are introduced as an integral part of the recipe of dishes at the stage of their preparation in quantities from 9 to 42 g per serving.

In porridges, side dishes, slimy soups, vegetable dishes, drinks, fruit desserts, sauces, the product is added in 3-5 minutes. until the dish is ready. In baked goods, omelettes, cottage cheese and cereal products - at the stage of preparing the semi-finished product with subsequent heat treatment.

Conclusion

Thus, using the information presented in this material, practical dietitians, dietary nurses and nutrition specialists have the opportunity to qualitatively, taking into account all regulatory requirements, create a card index of dishes, which is important in the proper organization of therapeutic and preventive nutrition in inpatient institutions any type. Fulfillment of these requirements makes it possible to effectively organize the process of therapeutic nutrition, which is an integral part of the patient’s complex therapy.

Below are layout cards from the regulatory document “Seven-day menus for the main options for standard diets of optimized composition used in medical and preventive health care institutions and institutions (departments) of social services for elderly citizens and the disabled” (2010), which were formed taking into account all requirements for the development of such documents. //PD

Layout card No. 6.24a

Name of the dish: Viscous milk rice porridge with the addition of a dry protein composite mixture (PBCS) 10 g with butter

Indicated for diets: OVD, ShchD, VBD, VBD (t)

Finished dish weight (g): 205 (200/5)

Product name	Gross, g	Net, g	Proteins, g	Fats, g	Coal- water, g	Calories- ness, kcal
Rice groats	30	30	2,10	0,30	22,20	99,90
	10	10	4,00	2,00	3,00	44,40
Peasant butter 72.5% fat.	5	5	0,04	3,63	0,07	33,05
Drinking water	100	100	-	-	-	-
Pasteurized whole milk 3.2% l.	100	100	2,90	3,20	4,70	58,80
Table salt	1	1	-	-	-	-
Yield of the finished dish:		205 (200/5)	9,04	9,13	29,97	236,15

Cooking technology. Sort the rice, rinse in warm and hot water, add to boiling water and cook for 20 minutes until thickened, add hot milk, stir and bring to a low simmer until cooked. 3-5 minutes before the end of cooking, add the dry protein composite mixture, diluted in ⅓ of the recipe amount of boiled water at a temperature of 30-35 ° C until smooth, salt, stir, bring to readiness. When serving, pour melted butter over the porridge.

For the ShchD diet, prepare porridge in pureed form, the loss during mashing will be 5%, the yield will be 195 (190/5).

Layout card No. 5.2b

Name of dish: Curd casserole with sugar with the addition of a dry protein composite mixture (SBKS) 15g (II option)

Indicated for diets: OVD, ShchD, VBD, VBD (t), NKD

Weight of the finished dish (grams): 100

Product name	Gross, g	Net, g	Proteins, g	Fats, g	Coal- water, g	Calories- ness, kcal
Cottage cheese, semi-fat or low-fat, cold-wipe-1%	81 81	80 80	14,40 17,60	7,20 0,48	2,40 2,64	135,20 88,00
Sour cream 20% (for lubrication)	5	5	0,13	1,00	0,17	10,30
Peasant butter 72.5%f. (for lubrication)	2	2	-	-	-	-
Pasteurized whole milk 3.2% fat.	10	10	0,29	0,32	0,47	5,88
Dry protein composite mixture (SBKS)	15	15	6,00	3,00	4,50	66,60
Drinking water	25	25	-	-	-	-
Granulated sugar	7	7	_	_	6,99	27,93
Chicken egg 2c	1/6pcs.	7	0,89	0,81	0,05	10,99
Semolina	8	8	0,82	0,08	5,65	26,64
Table salt	0,15	0,15	-	-	-	-
Weight of semi-finished product t/o semi-baking-15%		118	-	-	-	-
Yield of the finished dish:		100	22,53	12,41	20,23	283,54

Cooking technology. Rub the cottage cheese, mix with pre-brewed semolina, egg, milk, sugar and salt in water (10 ml per serving) and cooled. Then add the dry composite protein mixture, diluted in the prescribed amount of boiled water (15 ml per serving) at a temperature of 30-35 C until smooth, mix thoroughly. Place the prepared mass in a layer of 3-4 cm on a greased baking sheet (2 g of the recipe amount) or mold. Smooth the surface of the mass, grease with sour cream (5 g), bake in the oven for 20-30 minutes at a temperature of 200-250 ° C until a golden brown crust forms on the surface of the product. When serving, cut the casserole into square or rectangular pieces.

For the NKD diet, prepare the dish without sugar and salt.

The procedure for organizing meals for preschoolers is regulated by SanPiN 2.4.1.3049-13 with amendments and additions made in 2018. Certain sanitary requirements apply to the receipt and storage of products, to culinary processing processes and the range of dishes, as well as to the regulatory documentation that is drawn up in the preschool educational institution. In particular - to an approximate cyclical menu and to technological maps of dishes for kindergarten.

Files for download in the article

The meaning of the technological map in the kindergarten menu

Technological maps for preparing dishes in preschool educational institutions according to the new SanPiN are a mandatory appendix to the cyclic menu: they contain the names of the products used, recommendations and instructions for preparing dishes.

Employees of the catering department of the preschool educational institution should have at their disposal a set - a card index - of technological maps, which will allow:

• avoid violations in the organization of nutrition;
• maintain the required cooking regime;
• obtain the necessary taste and aesthetic qualities of food;
• control the consumption of raw materials, yield and calorie content of ready-made dishes;
• accurately calculate the supply of products for a certain period.

To compile technological maps and organize meals in preschool educational institutions, information from specially developed recipe collections is used. The food supply corresponds to the serving sizes recommended for various age groups. If it is necessary to change the yield of a dish, the added products are recalculated according to the appropriate coefficient. When recalculating, a new technological map is drawn up.

The dish card is signed by a medical worker, storekeeper, production manager, and approved by the head of the institution.

Cooking meals in preschool educational institutions and technological maps according to the new SanPiN

According to the updated SanPiN, in 2018, five meals a day are provided for kindergarten students. Authorized specialists of the institution draw up a varied ten-day menu, which includes not only the competent combination of dishes, but also the use of various methods of processing a particular product.

Technological maps in preschool educational institutions, in a fresh variation of sanitary and epidemiological requirements, have been replenished with new dishes. There are about 280 daily varied dishes that contain everything a child’s body needs.

The food card must contain the following information:

• recipe for a dish according to GOST with a detailed description;
• index of nutritional value of the raw materials used and the finished dish;
• list of essential nutrients;
• technological process - step by step.

The food card file may vary, and individual technological instruction cards may be slightly adjusted, depending on the operating regulations of the child care institution and its material and technical indicators. However, such changes should not affect the quality of finished dishes - energy value, balance, safety.

In particular, in the new edition of SanPiN 2.4.1.3049-13, section XIV “Requirements for conditions of storage, preparation and sale of food products” emphasizes the need to:

• using exclusively gentle culinary technologies, such as boiling, baking, poaching, steaming, stewing. Frying is not allowed;
• strict adherence to the processes specified in the technological map and sanitary and epidemiological standards;
• exact correspondence of portions to the output indicated in the menu.

Gosstandart also clearly defines the list of products and dishes prohibited for use in preschool institutions. These are food products from Appendix No. 9 of SanPiN. In addition, it is prohibited to prepare fermented milk products and a number of dishes in the kindergarten catering unit, the recipe of which does not provide for sufficiently safe processing of the products. It is prohibited to use leftover food, dishes prepared the day before the day of delivery, or products of poor quality or expired.

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Form of technological map of dishes for kindergarten

Technological maps are compiled in the form of a table. SanPiN 2018 presents the recommended form of the technological map.

The card must indicate for each dish:

• exact name according to the recipe;
• the prescription collection used and the number of the specific recipe;
• norms for storing food raw materials;
• recommended way out;
• detailed cooking technology;
• nutrient composition – nutritional value, chemical composition;
• responsible for the preparation and application of the map.

The numbering of cards in the collection of kindergarten technological cards is arbitrary and does not necessarily have to correspond to the numbers of recipes in the collection used. However, the name of the dish in the card must exactly match its name in the collection.

Descriptions of dishes should be specific and informative. The layout cannot include products from the prohibited list (Appendix No. 9 to SanPiN 2.4.1.3049–13).

When filling out the nutrient composition section of the card, you should take into account the loss of nutrients during cooking.

We offer samples of technological maps for preparing dishes according to the new SanPiN, corresponding to nutrition standards in preschool educational institutions.

Collections of food recipes in kindergarten for technological maps

The collection of recipes is a source of reference information that is used to compile technological maps. The layout and description of the technological process are transferred to the map from the collection.

According to Clause 15.5 of SanPiN 2.4.1.3049–13, specialized collections of recipes for dishes adapted for nutrition in kindergarten should be used. At the same time, specific sources are not indicated; we are talking about “collections of recipes for baby food.” This formulation does not formally limit the choice only to those collections whose titles contain the definition “preschool”.

However, in preference, collections that contain:

• standard menus;
• costing for technologies and equipment used in preschool educational institutions;
• calculation of the nutritional composition of dishes;
• ready-made technological maps of dishes and other practically important recommendations.

Sanitary requirements for preschool institutions, including those regarding the operation of the catering unit, are periodically changed and reissued. At the same time, all existing regulatory documentation does not automatically cancel. It is important to take into account the updated recommendations and restrictions when using standard menus given in previously published collections of recipes. If discrepancies are detected, make changes to the current documentation of the preschool educational institution, in particular, to technological maps.

A collection of recipes, like any source of information, may contain errors - from simple ones in arithmetic calculations to fundamental ones related to the use of prohibited cooking technology or incorrectly specified heat treatment modes.

When developing technological food maps in preschool educational institutions based on data from a collection of recipes, it is important to test in practice the given recommendations for the preparation and placement of products and technological processes. This will allow you to identify shortcomings in a timely manner.

• Collection of recipes for food products for children in preschool educational organizations, 2016
• Collection of recipes for dishes and culinary products for feeding children in preschool organizations / ed. M. P. Mogilny and V. A. Tutelyan, 2014
• A collection of technological standards, recipes for dishes and culinary products for preschool organizations and children's health institutions. Ed. A. Ya. Perevalova, 2013
• Requirements for the provision of a single comprehensive service for organizing meals for students and pupils in educational institutions of the Moscow Department of Education system in 2012 in 4 parts, 2011

Rules for entering the names of dishes and culinary processes into the technological map of the preschool educational institution

SanPiN points out the importance of maintaining the reliability and technological accuracy of the information presented in the technological maps of dishes for preschool educational institutions.

One of the requirements is that the name of the dish matches its name in the collection of recipes. Fancy names that are used in children's cafes (“Granny's Cutlets,” Kolobok puree, “Spring Bed” salad) are not recommended for preschool educational institutions.

Another important requirement concerns the description of the cooking technology in the card. It should be as detailed as possible - with precise wording on culinary processing methods and technological processes. The exact time, temperature and other cooking parameters are entered into the technological map.

For example, cards of dairy dishes:

The daily diet of preschool children must include:

• meat, eggs, fish - suppliers of protein, fats, vitamins A, B12, iron, zinc and other essential elements to the child’s body;
• dairy and fermented milk products are a powerful source of easily digestible calcium, protein, vitamins A, B2;
• vegetable and butter – fats, polyunsaturated fatty acids, vitamin E;
• pasta and cereals - starch, dietary plant fiber, magnesium, iron, vitamins B2, B12, PP;
• fruits and vegetables and fresh herbs contain organic acids, vitamins C and P, potassium, dietary fiber, beta-carotene.

Products and dishes prohibited for feeding preschool children

SanPiN clearly indicates products that are not permissible for use in the preschool menu and, accordingly, for inclusion in the technological maps for preparing dishes according to the new SanPiN.

Among the prohibited foods and dishes:

• uneviscerated poultry;
• any homemade products;
• cooking fats;
• dietary supplements;
• food concentrates;
• vinegar and hot spices;
• meat by-products;
• cottage cheese, sour cream, yogurt in flasks;
• any dishes with mushrooms;
• fruit drinks that have not undergone heat treatment;
• cold soups;
• fried egg.

A detailed list of prohibited food raw materials and ready-made meals is presented in Appendix No. 9 to SanPiN 2.4.1.3049–13, approved. by Decree of the Chief State Sanitary Doctor of the Russian Federation dated May 15, 2013 No. 26.

Responsibility for violations in the organization of children's nutrition

Inspection of the provision of nutrition for preschool children in preschool educational institutions can be carried out by specially created commissions made up of representatives of the municipality, public organizations and the parent committee.

The highest supervisory body that controls the nutrition of preschool children is Rospotrebnadzor. If violations are detected on the part of the administration of the preschool institution, the following sanctions are applied:

• requirement to eliminate the violation within a specified period of time;
• administrative fines against institutions and specific individuals;
• suspension of the institution's activities;
• criminal liability in cases resulting in harm to the life and health of children.

The degree of responsibility for violations of sanitary standards in the diet, technology of culinary processes and the development of technological maps of dishes for kindergarten is regulated by the Code of Administrative Offenses of the Russian Federation.

Technological map No. 1

Name of culinary product (dish): BOILED PASTA

Recipe number: No. 309

Name of the collection of recipes: “Collection of recipes for dishes and culinary products for feeding schoolchildren,” ed. Mogilny M.P., 2007

1 area of ​​use

This technological map applies to boiled pasta produced by the Healthy Childhood Nutrition Plant and sold in educational institutions.

2. Requirements for raw materials

Food raw materials, food products used for preparation must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.).

3.Recipe

name of raw materials	Consumption of raw materials and semi-finished products
			100 servings
	gross, gr.	net, gr.	gross, kg.	net, kg.
Pasta
Butter

4. Chemical composition, vitamins and microelements

100 grams of this dish contains

Nutrients d.

Minerals mg.

Carbohydrates

Vitamins

Energy value (kcal) per 100 g. of this dish: 336.51

5. Technological process

Pasta is placed in boiling salted water and cooked in a large amount of water (6-7 liters per 1 kg). Cook the pasta for 20-30 minutes. During the cooking process, pasta swells, absorbing water, as a result of which the mass increases 3 times. The cooked pasta is discarded and mixed with 1/3-1/2 of the melted butter so that it does not stick together or form lumps; the rest of the melted butter is seasoned immediately before leaving.

6. Requirements for registration, sale and storage

Serve pasta as a side dish. Serving temperature +65 0 C. Sales time – 2 hours from the moment of preparation. Shelf life according to SanPiN 2.4.5.2409-08 is 2 hours from the moment of preparation. Heating ready-made hot dishes that have cooled below the serving temperature is not permitted.

6.1. Organoleptic quality indicators:

Appearance - vermicelli is not boiled, the consistency is not sticky.

The color is characteristic of the prescription components.

Taste and smell - the smell is characteristic of boiled vermicelli and butter, the taste is characteristic of the recipe components, without foreign tastes and odors.

Developed by: technologist ______________

Verified by: health worker ___________

“Approximate diet for children and adolescents

From 7 to 10 and 11 to 17 years old, studying in general education

Institutions, with overweight and obesity and with

Chronic diseases of the gastrointestinal tract and liver"
The Chief State Sanitary Doctor of the Russian Federation G.G. Onishchenko approved Methodological Recommendations MR No. 1/14304-9-34 “Approximate diet for children and adolescents from 7 to 10 and 11 to 17 years old, studying in educational institutions, with excess body weight and obesity (diet No. 8)" and "Approximate diet for children and adolescents from 7 to 10 and 11 to 17 years old, studying in educational institutions, with chronic diseases of the gastrointestinal tract and liver (diet No. 5)."

Organizing a rational, balanced and nutritious diet for children during their stay in a general education institution is one of the important conditions for maintaining their health and ability to learn effectively. The organization of dietary nutrition in schools is of great importance, due to the significant number of schoolchildren suffering from chronic diseases and in need of appropriate therapeutic nutrition. Since schoolchildren spend a significant part of the day at school, the need to provide them with dietary nutrition directly in the educational institution is obvious. The most common diseases among students of general education institutions are diseases of the gastrointestinal tract, as well as metabolic diseases (overweight and obesity), most often caused by poor nutrition in children.

Based on this, the Research Institute of Nutrition of the Russian Academy of Medical Sciences and the Federal Service for Surveillance on Consumer Rights Protection and Human Welfare have developed approximate diets for children with two groups of pathologies:

Diseases of the gastrointestinal tract (diet No. 5);

Overweight and obesity (diet No. 8).

Diet No. 5 is based on the principle of gentle nutrition: excluding fried, spicy, smoked, salty, and fatty foods.

When developing diet No. 8, the basis was, first of all, limiting the energy value of school breakfasts and lunches to 20-25% of the standard diet, limiting salt content, excluding fried, fatty foods, and using low-fat foods.

The developed approximate diets are intended for use in practice by managers and teaching staff responsible for organizing meals for students, managers and staff of school catering units, school catering plants, school canteens, and medical workers of educational institutions.
^ A set of breakfast and lunch products for schoolchildren 7-10 and 11-17 years old (diet No. 5)

№	Product group name
		7-10 years	11-17 years old
1	Fortified milk 3.2%	160	184
2	Fermented milk products 3.2%	31	31
3	Cottage cheese 9%	59	64
4	Sour cream 10%	0,8	0,8
5	Hard rennet cheese	6	8
6	Meat (beef 1 s., trimmed in blocks)	51	64
8	Poultry (broiler chickens)	36,6	42,1
9	Fish fillet	38	52
11	Dietary chicken egg	0,36	0,45
12	Potato	180	227
13	Fresh vegetables, herbs	177	184
14	Fresh fruits and berries	212	214
15	Dry fruits and berries	7	7
16	Fruit juices (nectars), incl. fortified	50	50
19	Wheat bread made from premium flour, incl. fortified	64	85
20	Cereals (cereals) and legumes	45	59
21	Pasta group A	17	23
22	Wheat baking flour 1 tsp.	1,4	2
23	Potato flour (starch)	2	2
24	Sweet cream cow butter	18	22
25	Vegetable oil	7	7
26	Confectionery	7	7,5
27	Tea	0,4	0,4
29	Cereal coffee drink (surrogate)	3	3
31	Sugar	25	26
32	Iodized table salt	2,7	3,4

APPLICATION
^ TECHNOLOGICAL CARD No. 1

Recipe No. 9.94*

^ Salad of fresh cucumbers and lettuce with vegetable oil

Gross weight, g Net weight, g

Green salad (cold-28%) 36.0 26.0 or head lettuce (cold-33%) 39.0 26.0

Cucumbers (ground) (cold-5%) 70.5 67.0

In 100 g of this dish

0,93 7,11 2,34 35,43 19,78 36,98 0,56

Vitamins mg. Energy

A B1 B2 PP C value (kcal)

0 0,03 0,05 0,29 9,63 76,73

Cooking technology:

Sort the green salad, peel, rinse, and chop finely. Wash the cucumbers, cut into slices, combine with the salad, add salt and season with vegetable oil just before serving.

4+ 2 0 C.

^ TECHNOLOGICAL CARD No. 2

Recipe No. 9.58*

From the reference book:

^ Beet and apple salad with vegetable oil

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Beet (until 01/01 x/o-20%; t/o-8%) 115,0 85,0 1)

Apples (cold-30%) 14.0 10.0

Refined sunflower oil 7.0 7.0

1) – mass of boiled peeled beets
In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

1,28 7,11 7,87 31,48 18,29 35,09 1,36

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0 0,02 0,03 0,19 7,96 100,99

Cooking method:

Wash the beets, boil, cool, peel, finely chop into strips.

Wash the apples, peel the peel, remove the seed pod, cut into strips, combine with beets, season with vegetable oil just before serving.

Store undressed salad for no more than 3 hours at plus temperature. 4+ 2 0 C.

^ TECHNOLOGICAL CARD No. 3

Recipe No. 9.87*

From the reference book: “Card index of medical and rational nutrition dishes in healthcare institutions,” ed. Samsonova M.A. and others, Ekaterinburg, 1996
^ Salad of fresh tomatoes and cucumbers with vegetable oil

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Tomatoes (ground) (cold-15%) 64.7 55.0

Unpeeled cucumbers (c/o-5%) 38.0 36.0

Parsley (greens) 5.0 3.7

Refined sunflower oil 7.0 7.0

Iodized salt with reduced sodium content 0.25 0.25

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

1,03 7,15 3,32 25,05 19,19 32,94 0,78

Vitamins mg. Energy

A B1 B2 PP C value (kcal)

0 0,05 0,04 0,37 18,34 82,98

Cooking technology:

Wash cucumbers, tomatoes, parsley thoroughly, remove the place where the stalk is attached to tomatoes and cucumbers. Cut the vegetables into thin slices, add finely chopped parsley, salt, mix, season with vegetable oil just before serving.

Store undressed salad for no more than 3 hours at plus temperature. 4+ 2 0 C.

^ TECHNOLOGICAL CARD No. 4

Recipe No. 38*

^ Fresh vegetable salad with vegetable oil

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

White cabbage (cold-20%) 42.0 33.6

Tomatoes (ground) (cold-15%) 29.5 25.0

Cucumbers (ground) (c/o-5%) 37.0 35.0

Refined sunflower oil 7.0 7.0

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

1,16 7,11 3,44 27,68 15,28 31,62 0,64

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0 0,04 0,04 0,43 17,96 83,24

Cooking technology:

Peel the white cabbage, rinse, finely chop into strips, add salt,

Grind. Sort fresh tomatoes and cucumbers, rinse, cut off the attachment point

Cut the stalks into thin slices, combine with cabbage and mix. Before

Serve with vegetable oil.

Serving temperature 10-14 C.

Delivery time is 1 hour from the moment of preparation.

^ TECHNOLOGICAL CARD No. 5

Recipe No. 1.73*

“Card index of medical and rational nutrition dishes in healthcare institutions”, ed. Samsonova M.A. and others, Ekaterinburg, 1996
^ Vegetarian vegetable soup with sweet peppers

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Potatoes (from 01/09 to 31/10 cold-25%) 26.7 20.0

Sweet red pepper (cold-25%) 16.0 12.0

Drinking water 90.0 90.0

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

0,79 1,68 2,40 10,54 9,37 20,15 0,32

Vitamins mg. Energy

A B1 B2 PP C value (kcal)

0,01 0,04 0,03 0,39 14,87 36,44

Cooking technology:

Peeled potatoes are cut into cubes or slices, peppers are washed, peeled, cut

Cubes. Place potatoes in boiling water and cook until half cooked, then

Add pepper, poached carrots, green peas, table salt

Iodized and cooked until tender.

^ TECHNOLOGICAL CARD No. 6

Recipe No. 1.73*

“Card index of medical and rational nutrition dishes in healthcare institutions”, ed. Samsonova M.A. and others, Ekaterinburg, 1996
^ Vegetarian vegetable soup with cauliflower

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Frozen cauliflower 12.0 12.0 or fresh cauliflower (cold-48%) 23.0 12.0

Potatoes (up to 31/10 x/o-25%) 26.7 20.0

Red carrots (until 01/01 cold weather-20%) 5.0 4.0

Unsalted butter 2.0 2.0

Natural canned green peas 10.0 8.4

Drinking water 90.0 90.0

Iodized salt with reduced sodium content 0.35 0.35

100 g of this dish contains

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

1,00 1,70 3,52 13,49 10,55 26,67 0,44

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0,01 0,04 0,03 0,33 4,02 38,76

Cooking technology:

Prepared peeled carrots are cut into strips and simmered in a small amount of water with the addition of butter for 10-20 minutes.

Peeled potatoes are cut into cubes or slices, cauliflower is washed,

Disassemble into inflorescences (fast-frozen cauliflower is placed, not

Defrosting). Place potatoes in boiling water and cook until half cooked, then add cauliflower, poached carrots, green peas, iodized table salt and cook until tender.

Serving temperature: not lower than 75 C.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 7

Recipe No. 28*

Vegetarian borscht

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

White cabbage (x/o-20%) 20,0 16,0

Potato (from 01/09 to 31/10 x/o-25%) 13,0 9,8

Unsalted butter 1.0 1.0

Red carrots (until 01/01 x/o-20%) 6,0 4,8

Beet (until 01/01 x/o-20%) 14,0 11,2

Iodized salt with reduced sodium content 0.35 0.35

Drinking water 120.0 120.0

Parsley (root) 2.0 1.5

100 g of this dish contains

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

0,69 0,86 2,16 21,53 10,3 18,82 0,37

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0,01 0,02 0,02 0,27 4,34 25,40

Cooking technology:

Place potatoes, cut into pieces, into boiling water and cook for 7-10 minutes. Peel the beets, wash them, finely chop them or grate them on a coarse grater. Simmer in a small amount of water. Peel the carrots, rinse, chop into strips, and simmer in a small amount of water with added oil. Place prepared finely chopped white cabbage and parsley root into boiling water with potatoes, add salt and cook until tender. 10 minutes before readiness, add stewed beets and carrots.

Serving temperature 45-50 C.

Requirements:

The color of the broth is raspberry-red. The vegetables retained their cut shape, the consistency of the vegetables was soft. The taste and smell are sweet and sour, the aroma of vegetables.

Serving temperature: not lower than 75 C.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 8

Recipe No. 1.56*

From the reference book: “Card index of medical and rational nutrition dishes in healthcare institutions,” ed. Samsonova M.A. and others, Ekaterinburg, 1996

^ Vegetarian cabbage soup made from fresh cabbage

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

White cabbage (cold-20%) 25.0 20.0

Potato ( from 01/09 to 31/10 x/o-25%) 16,0 12,0

Red carrots (until 01/01 cold weather-20%) 5.0 4.0

Unsalted butter 2.0 2.0

Parsley (root) 1.3 1.0

Drinking water 90.0 90.0 Iodized salt with low sodium content 0.1 0.1

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

0,67 1,66 1,98 18,60 8,70 18,09 0,28

Vitamins mg. Energy

A B1 B2 PP C value (kcal)

0,01 0,02 0,02 0,29 5,27 31,79

Cooking technology:

Prepared white cabbage is cut into pieces, peeled potatoes - into cubes or slices. Carrots and parsley root are chopped and simmered in a small amount of water with the addition of butter for 10-15 minutes. Place cabbage in boiling water, bring to a boil, add chopped potatoes, stewed carrots, parsley root and cook until tender. 5-10 minutes before the end of cooking, add iodized table salt to the cabbage soup. Cabbage soup is cooked over low heat.

Serving temperature: not lower than 75 C.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 9

Recipe No. 37*

From the reference book: “Organization of nutrition in preschool educational institutions”, M., 2007

Vegetarian peasant soup

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Potatoes (up to 31/10 x/o-25%) 37.3 28.0

Millet 4.0 4.0

Red carrots (until 01/01 cold weather-20%) 8.0 6.4

Unsalted butter 2.0 2.0

Parsley (greens) 1.0 0.74

Iodized salt with reduced sodium content 0.35 0.35

Drinking water 120.0 120.0

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

1,08 1,85 6,29 13,05 13,69 30,17 0,42

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0,01 0,05 0,02 0,43 3,33 52,47
Cooking technology:

Pre-wash the vegetables, sort them thoroughly, peel them,

Rinse again in drinking water. Sort the grains and rinse thoroughly. Cut the peeled potatoes into cubes or cubes. Chop the carrots and simmer in water with

Adding butter. Place the prepared cereal and chopped potatoes into boiling water and cook until half cooked, then add the poached carrots, salt and cook until done. Add finely chopped herbs to the finished soup and bring to

Boiling.

Serving temperature: not lower than 75 C.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 10

Recipe No. 1.17*

From the reference book: “Organization of therapeutic nutrition for children in hospitals,” M., 2001
Vegetarian soup from mixed vegetables

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Potato (from 01/09 to 31/10 x/o-25%) 26,7 20,0

White cabbage (x/o-20%) 12,0 9,6

Red carrots (until 01/01 x/o-20%) 6,0 4,8

Unsalted butter 2.0 2.0

Natural canned green peas 4.6 3.0

Iodized salt with reduced sodium content 0.35 0.35

Drinking water 85.0 85.0

100 g of this dish contains

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

0,66 1,68 2,09 13,52 8,76 18,296 0,27

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0,01 0,03 0,02 0,31 3,78 34,10

Cooking technology:

Prepared peeled carrots are cut into strips and simmered in a small amount of water with the addition of butter for 10-20 minutes.

Peeled potatoes cut into cubes or slices, white cabbage

Shredded. Place white cabbage and potatoes into boiling water and cook until

Readiness. 5-10 minutes before the end of cooking, add stewed carrots and peas

Green, iodized table salt.

Serving temperature: not lower than 75 C.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 11

Recipe No. 6.28*

From the reference book: “Card index of medical and rational nutrition dishes in healthcare institutions,” ed. Samsonova M.A. and others, Ekaterinburg, 1996

^ Viscous milk buckwheat porridge
Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Groats Buckwheat kernels 25 25

Sterilized milk 3.2% fat 50 50

Drinking water 30 30

Iodized salt with reduced sodium content 0.25 0.25

mass of viscous porridge 100 Unsalted butter 2.5 2.5

Granulated sugar 2.5 2.5

Output 100
100 g of this dish contains

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

4,62 4,9 20,48 66,6 56,74 119,36 1,72

Vitamins mg. Energy

A B1 B2 PP C value (kcal)

0,09 0,09 0,09 1,0 0,3 146,08

Cooking technology:

Sort the grains, rinse, add to boiling milk and water, add salt, sugar and cook over low heat until tender. When serving, add boiled butter.

Delivery time: no more than one hour from the moment of preparation.

^ TECHNOLOGICAL CARD No. 12

Recipe No. 95*

From the reference book: “Organization of nutrition in preschool educational institutions”, M., 2007
Potato casserole with boiled meat

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Beef (cutlet meat) boneless (x/o-losses during defrosting and stripping-9%, t/o-38%) 41,5 37,8 weight of boiled meat 23

Potatoes (from 01/09 to 31/10 x/o-25%, t/o-3%) 82.7 62.0

^ Weight of boiled potatoes 60.0

Dietary chicken egg 0.125 5.0 Sterilized milk 3.2% fat 22.0 22.0 Refined sunflower oil for greasing baking sheets 1.0 1.0

Unsalted butter 2.0 2.0 semi-finished product weight 112

t/o-baking-10%

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

8,86 8,79 5,35 34,73 20,99 121,44 1,38

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0,06 0,07 0,12 2,06 1,06 153,14

Cooking technology:

Rinse the meat, remove tendons, cook, cool, cut into pieces and pass through a meat grinder twice along with the onions. Knead well. Peel the potatoes, rinse and cook until tender. Drain the water, dry the potatoes and wipe while hot. Add raw egg and milk to mashed potatoes (cooled to 50°C) and mix well. Place 1/2 of the mashed potato mixture on a greased baking sheet. Place minced meat on it, cover with the remaining mashed potatoes, grease with oil and bake in the oven for 15-20 minutes at a temperature of 220-280 C in a layer of no more than 3-4 cm.

Requirements. The surface is smooth, without cracks. The taste and smell are characteristic of potatoes with a taste of boiled meat.

Serving temperature: not lower than 65 C.

Delivery time: no more than two hours from the moment of preparation.
^ TECHNOLOGICAL CARD No. 13

Recipe No. 88*

From the reference book: “Organization of nutrition in preschool educational institutions”, M., 2007
Fish (cod) stewed with vegetables

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Cod (fillet) (cold-6%) 65.0 61.0

Red carrots (until 01/01х/о-20%) 25.0 20.0

Refined sunflower oil 5.0 5.0

Parsley (root) 4.0 3.0

Celery (root) 1.5 1.0

Drinking water 23.0 23.0

Iodized salt with reduced sodium content 0.35 0.35

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

9,27 4,80 1,60 27,4 25,2 137,3 0,51

Vitamins mg. Energy

A B1 B2 PP C value (kcal)

0 0,06 0,11 1,4 1,62 86,17

Cooking technology:

The prepared boneless fish fillet with skin is washed, cut into portions, placed in a bowl in two layers, alternating with layers of chopped carrots, parsley root, celery root, poured with water, vegetable oil and iodized salt are added, the bowl is covered with a lid and simmered until ready within 45-60 minutes.

When released, the fish is poured with the sauce with vegetables in which it was stewed.

Serving temperature: not lower than 65 C.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 14

Recipe No. 3.5*

From the reference book: “Card index of medical and rational nutrition dishes in healthcare institutions,” ed. Samsonova M.A. and others, Ekaterinburg, 1996

^ Fish baked in milk sauce with egg

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Cod (fillet) (x/o-6%, t/o-18%) 80,0 75,2 weight of poached fish 61.7

Sterilized milk 3.2% fat 40.0 40.0

Wheat flour 1 grade 4.0 4.0

Dietary chicken egg 0.25 10.0 Sauce weight 50

Sunflower oil refiner for baking tray lubrication 3.0 3.0

Iodized salt with reduced sodium content 0.5 0.5

t/o-10%

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

12,43 5,44 4,33 66,06 20,12 155,42 0,7

Vitamins mg. Energy

A B1 B2 PP C value (kcal)

0,08 0,05 0,14 1,22 0,10 114,48

Cooking technology:

Cut the fish fillet into portions and simmer until half cooked in salted water. To prepare the sauce, dilute the dried flour with hot milk and boil for 7-10 minutes. Peel the hard-boiled egg, chop finely, add to the sauce and bring to a boil. Place the fish on a greased baking sheet, pour over the milk sauce with

Egg and bake in the oven until cooked at t=220-250 0 C.
Requirements. The pieces of fish did not fall apart. The color is yellowish-golden. Taste and smell

Baked fish, milk sauce.

Serving temperature: not lower than 65 C.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 15

Recipe No. 100*

From the reference book: “Organization of nutrition in preschool educational institutions”, M., 2007
Boiled meat, stewed with home-style potatoes

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Potatoes (from 01/09 to 31/10 cold-25%) 72.0 54.0

Red carrots (until 01/01 cold weather-20%) 15.0 12.0

weight of stewed carrots (t/o-8%) 11

Unsalted butter 3.0 3.0

Tomatoes (ground) (cold-15%) 10.0 8.5

Iodized salt with reduced sodium content 0.2 0.2

Meat broth or drinking water 30.0 30.0

t/o-20%

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

8,03 7,43 8,40 16,21 23,93 89,77 1,49

Vitamins mg. Energy

A B1 B2 PP C value (kcal)

0,02 0,07 0,08 1,95 3,88 137,51

Cooking technology:

Cut the beef (1-2 pieces per serving), put it in a bowl, add water and simmer for 45-60 minutes. Potatoes and carrots are cut into cubes. I simmer the carrots in water with

Add butter and tomatoes and combine with meat. Potatoes are placed on top of the meat, salt is added. The broth is poured so that it covers the potatoes. The roast is simmered for 20 minutes.

Requirements:

The stew is light brown in color and the portioned pieces of meat are uniform in shape and size and should retain their shape. The consistency of meat and potatoes is soft and juicy. The meat is easy to chew.

Serving temperature: not lower than 65 C.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 16

Recipe No. 418*

From the reference book: Technological instructions for the production of culinary products for feeding school-age children and adolescents in organized groups, M., 2006
^ Strawberry jelly (fresh frozen)

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Fresh frozen strawberries 12.0 12.0

Granulated sugar 6.0 6.0

Potato starch 4.5 4.5

Drinking water 92.0 92.0

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

0,1 0,05 10,32 10,86 3,08 6,23 0,16

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0 0,004 0,006 0,04 7,2 41,54

Cooking technology:

The berries are poured with hot water (for 1 part of berries - 5-6 parts of water), boiled at low boil for 10-15 minutes and filtered. Add granulated sugar to the resulting broth (part of it is cooled and used to dilute the starch), bring to a boil and, while stirring, immediately pour in the prepared starch and bring to a boil. Starch is prepared as follows: the starch is diluted with a chilled decoction (5 parts decoction for 1 part starch) and filtered.

Delivery time: no more than two hours from the moment of preparation.

^ TECHNOLOGICAL CARD No. 17

Recipe No. 389*

From the reference book: “Recipes for meals for students of educational institutions in Moscow,” ed. Varfolomeeva V.L., M., 2003
^ Compote of dried apricots

Product name Product consumption per 1 item.

Gross weight, g Net weight, g

Apricots without pits (dried apricots) 12.0 12.0

Granulated sugar 5.0 5.0

Drinking water 102.0 102.0

In 100 g of this dish

Nutrients g. Minerals mg.

Proteins Fats Carbohydrates Ca Mg P Fe

0,62 0 11,59 23,89 13,62 17,52 0,40

Vitamins mg. Energy

A B1 B2 PP C value(kcal)

0 0,01 0,02 0,36 0,48 47,03

Cooking technology:

Dried fruits are sorted, foreign impurities are removed, washed in warm water,

Changing it several times. The prepared fruits are poured with hot water, heated to

Boil, add sugar and cook until tender. Cook dried apricots at low boil for 10-20

Minutes. The finished compote is cooled to room temperature and portioned into glasses.
Serving temperature: not lower than 75 0 C or not higher than 14 0 C.

Delivery time: no more than two hours from the moment of preparation.