Milk soup is an excellent dish for children and adults: healthy, tasty and nutritious. A variety of recipes allows you to choose a suitable soup, both for breakfast and for lunch. Even for dinner, you can cook up an unusual delicacy of milk! By the way, milk soups are great for a diet for gastritis and other diseases of the gastrointestinal tract.

Milk soups are prepared in many countries. Each of the peoples has its own cooking characteristics and nuances. Milk dishes can be very diverse, complemented by various ingredients. For example, soups made of vegetables, cereals, pasta, mushrooms and legumes are very tasty. You will also enjoy sweet dessert soups. The latter options will especially appeal to children. Milk sweetness is prepared with the addition of honey, fruits, nuts, cream or butter.

Recipe number 1. Milk soup with vegetables

You can cook milk soup of this kind for a family dinner. A delicious dish will appeal to all homemade! It goes well with sandwiches and other snacks. Follow our step-by-step recommendations and you will succeed. The main thing is to ensure that milk does not run away and does not burn at the bottom.

Essential Ingredients:

• milk - 1 l
• water - 400 ml
• potatoes - 5 pcs.
• carrots - 2 pcs.
• cauliflower - 300 g
• butter - 35 g
• brain peas - 150 g
• salt, black pepper and herbs to taste

Cooking method

Before serving, add greens and butter. Bon Appetit!

Note: The calorie content of this milk soup does not exceed 70 kilocalories per 100 ml. You can safely eat it even if you are on a diet.

Recipe number 2. How to cook pumpkin milk soup in a slow cooker

This recipe will definitely not leave indifferent little gourmets! Sweet, aromatic and delicious milk soup with pumpkin and berries. Real dessert and first course in one plate! Try to surprise your home with an unusual combination of ingredients and a beautiful presentation.

Essential Ingredients:

• pumpkin - 600 g
• milk - 1 l
• ginger is a small root
• berries (any to taste) - 200 g
• honey - 3 tbsp. l

Cooking method

When the soup is cooked, add fresh berries and serve.

Tip: instead of ginger, you can add cinnamon or cloves. For flavor, try sprinkling some vanilla sugar or pure vanilla.

Cook with joy and indulge your loved ones with delicious and unusual dishes!

PLAN

Introduction Characteristics of the catering industry, development prospects

1. Commodity characteristics of the main types of raw materials and sanitary and hygienic requirements for its storage

2. The technology of making milk soups

3. Characteristics of equipment, inventory, utensils. Rules of operation and safety. Occupational Safety and Health

List of references

INTRODUCTION CHARACTERISTIC OF THE PUBLIC FOOD INDUSTRY, PROSPECTS FOR DEVELOPMENT

The most important task of catering at the present stage is the introduction of new production technologies.

Currently, public catering enterprises are transferring to a comprehensive supply of semi-finished products of industrial production. This is necessary to increase labor productivity and improve the quality of products.

The production of culinary products at public catering enterprises is a complex technological process; it consists of a number of operations for processing products for preparing dishes and culinary products.

Depending on the organization of the technological process, public catering enterprises are divided into two types: raw materials, working on raw materials, and pre-production, working on semi-finished products.

Cooking is the art of preparing a variety of foods from raw plant and animal products.

Cooking is closely connected with such disciplines as commodity science of food products, the basics of the physiology of nutrition, hygiene and sanitation, the organization of production, and the technological equipment of public catering enterprises.

The technological process is a series of scientifically based, consistent methods of mechanical and heat treatment of raw materials.

Raw materials are food products intended for the preparation of culinary products.

Semi-finished products are products that have undergone partial culinary processing, but which have not yet been brought to culinary readiness and are unfit for consumption.

Important documents for catering chefs are industry standards, process conditions and instructions.

1. PRODUCT CHARACTERISTICS OF THE MAIN TYPES OF RAW MATERIALS AND SANITARY-HYGIENIC REQUIREMENTS FOR ITS STORAGE

Milk is a product of the normal secretion of the mammary gland of animals. It contains more than 200 different easily digestible substances necessary for human life, including proteins, fats, carbohydrates, minerals, vitamins. All components of milk are well balanced, thanks to which they are easily and completely absorbed by the human body. Milk contains (in%): water - 85 - 89, protein - 2.8 - 4, fat - 2.9 - 6, milk sugar - 4 - 4.7, minerals - 0.7 -1, vitamins A ,   D, E, C, PP, group B. Energy value of 100 g of milk with a fat content of 3.2% - 58 kcal, or 243 kJ.

Taste and smell - clean, without extraneous tastes and odors not characteristic of fresh milk. The color should be white with a slightly yellowish tint;

The temperature of pasteurized milk should not be higher than 8 ° C, sterilized - not higher than 20 ° C.

Rice groats

According to the processing method, rice groats are polished, polished and crushed polished.

Polished rice is a grain of husked rice, in which flower films, fruit and seed shells, most of the aleuron layer, the germ are completely removed. The surface is rough.

Polished rice is polished rice-processed grains of glassy varieties processed on polishing machines. The surface is smooth, shiny.

By quality, polished and polished rice is divided into the highest, 1st and 2nd grades. Benign core content (in%, not less): in the highest grade - 99.7, in the 1st grade - 99.4, in the 2nd grade - 99.1.

Ground crushed rice is crushed rice kernels formed during the production of polished, polished rice and additionally processed on grinders. They are not divided into varieties. The content of a benign nucleus is not less than 98.2%.

Rice cereals have good digestibility, are distinguished by high culinary properties, and are used in baby and diet food. The time of cooking cereals is 45 - 50 minutes, an increase in volume - 6 - 7 times.

Polished millet

Polished millet is obtained from millet by liberating it from flower films, partly from fruit and seed shells and the germ. Millet proteins are poor in essential amino acids. Croup contains a lot of unsaturated fatty acids; during long-term storage, fat rancid. Valued millet is bright yellow, large, vitreous.

Depending on the quality, polished millet is divided into the highest, 1st and 2nd grades. The color of cereals is yellow in different shades. Benign core content (in%, not less): in the highest grade - 99.2, in the 1st - 98.7, in the 2nd - 98.

Buckwheat.

They are produced from steamed or un steamed buckwheat grains by separating fruit shells. According to the method of processing, the core and the core are quickly digestible;

The kernel is the core of buckwheat, freed from the fruit membranes, not chipped. Color with a yellowish or greenish tint.

A rapidly digestible egg is produced after steaming the grain. Color - brown in different shades.

I did it - buckwheat kernels chopped into parts. I did not divide into varieties.

Oat groats.

From oats they produce steamed oat groats, uncrushed, rolled oats, Hercules and flake flakes, oatmeal. They are not divided into varieties.

In cooking, oatmeal is used to make sticky cereals, meatballs, milk soups, casseroles.

Barley groats.

Pearl barley and barley groats are produced from cereal barley.

Pearl barley is a whole or crushed kernel of barley, freed from flower films, well polished and polished. There are five numbers in terms of grain size: cereals No. 1 and 2 have an elongated kernel shape with rounded ends, and cereals No. 3 -5 are spherical in shape. The content of a benign nucleus is not less than 99.6%. Digestibility - 60-90 minutes.

Used for cooking cereals - large, soups - small.

Wheat groats.

Semolina, Poltava and Artek are produced from wheat grain.

Semolina is obtained by varietal grinding of grain into flour. Depending on the type of wheat, semolina can be of the M brand - an opaque powdery millet of even white color, selected during varietal grinding of soft wheat. Ash content - not more than 0.6%. Grain brand T - translucent powdery grits of cream or yellowish color, selected when grinding durum wheat. Grain ash - not more than 0.7%. Groats of MT brand - opaque powdery grains of white color predominate with the presence of a translucent ribbed crumbs of cream color.

Pasta

Pasta is produced from wheat flour. They have high nutritional value, good digestibility, are quickly digested, well transported and stored.

Pasta is divided into types: tubular, thread-like (vermicelli), ribbon-like (noodles) and curly.

Tubular products.

Depending on the shape and length, they are divided into subtypes: pasta, horns, feathers.

Pasta - tubes with a direct cut. The length of short pasta is from 15 to 30 cm, long - not less than 30 cm. Depending on the size of the cross-section, there are pasta; straws (diameter up to 4.0 mm), special (from 4.1 to 5.5 mm), ordinary (from 5.6 to 7.0 mm) and amateur (more than 7.0 mm).

Horns  - curved or straight tubes with a straight cut. The length of the horns on the external curve is from 1.5 to 4.0 cm, amateur - from 3.0 to 10. Depending on the outer diameter of the horns there are: straws, special, ordinary and amateur.

Feathers  - tubes with an oblique cut. The length from an acute angle to an obtuse is from 3.0 to 10.0 cm. Depending on the outer diameter, the feathers are the same as pasta, except straws.

The sectional shape of tubular products can be round, square, corrugated, etc.

Threadlike products .

They include vermicelli.

Vermicelli  has a diverse cross-sectional shape: square, round, ellipsoidal, etc. Depending on the size of the cross-section, they are distinguished (in mm, not more): cobweb - 0.8, thin - 1.2, ordinary - 1.5, amateur - 3.0. The length of the vermicelli is: long - at least 20 cm long and short - at least 2 cm.

Ribbon products.

These include noodles.

Noodles  happens smooth or corrugated, edges can be straight, wavy, sawtooth. The noodles are distinguished by the length: long - at least 20 cm long and short - at least 2 cm. Any noodles are allowed to be wide, but not less than 3 mm, the thickness should be no more than 2 mm.

Vermicelli, noodles, pasta (straws) can be produced in the form of skeins, nests, their sizes are not limited.

Curly products.

They are produced in any shape and size, stamped curly products in the form of the alphabet, stars, shells, etc.

Quality and Storage Requirements

The color of pasta should be monophonic with a cream or yellowish tint, corresponding to the grade of flour, without traces of impurity. When adding additives, the color should change according to additives. The surface of the products should be smooth, slight roughness is allowed, the fracture should be glassy. The form is correct, corresponding to the name of the product. Taste and smell should be peculiar, without bitterness, musty, smell of mold. When cooking until cooked, the products should not lose shape, stick together, form lumps, fall apart at the seams. Humidity of products - not more than 13%, acidity - not more than 4, with additives of tomato products - not more than 10. Depending on the type of packaging and type of pasta, the amount of scrap, crumbs and deformed products is normalized in them. Barn pests are not allowed.

Store pasta in clean, dry, well-ventilated rooms, not infected with barn pests, at a temperature of not more than 30 ° C and relative humidity not more than 70%.

2. MILK SOUP PREPARATION TECHNOLOGY

Milk soups are prepared with whole milk, with the addition of water, as well as from condensed and dried milk. These soups are prepared with cereals, pasta and vegetables. Pasta, cereals from whole grains and vegetables are poorly digested in milk, so they are first boiled until half-ready in water, and then in milk. Finely ground cereals and semolina are immediately poured into boiling milk.

Milk soups are cooked in small portions, as long-term storage affects the color, smell and taste of the soup. Butter is placed in a cauldron or plate immediately before the holiday.

Milk soup with cereal.

Sorted and washed cereals (rice or millet) are poured into boiling water, boiled for 5-7 minutes, hot milk is poured and boiled until cooked. At the end of cooking put sugar. If soup is cooked in whole milk, then the cereal is pre-cooked in water for 5-7 minutes ,   recline on a sieve and allow to drain water. Prepared cereals are placed in boiling milk and boiled until tender.

When preparing soup with barley or semolina, sifted cereal is sprinkled with a stream while stirring in boiling milk or milk with water and boiled for 15-20 minutes. Before cooking, put salt and sugar. When you leave, the soup is poured into a plate, put a piece of butter.

Milk soup with pasta.

Prepared pasta is poured into boiling salted water, boiled until half cooked, pour hot milk and cook until cooked, put sugar at the end of cooking. If the soup is cooked in whole milk, then the pasta is poured into boiling water, cooked pasta for 7-10 minutes, noodles for 5-7 minutes, vermicelli for 3-5 minutes and put on a sieve. Prepared pasta is placed in boiling milk, salt, sugar are added and cooked until cooked. Soup filling ("stars", "alphabet", "ears") immediately pour in boiling milk or milk with the addition of water, put salt, sugar and cook until cooked. On vacation, the soup is poured into a plate and a piece of butter is put.

Milk Lapshevik

Homemade noodles are prepared, sieved from flour and poured into boiling water for 1-2 minutes, put on a sieve and allowed to drain water. After that, it is laid in boiling milk or milk diluted with water, and cooked for 12-15 minutes. At the end of cooking, salt and sugar are added. When you leave, put a piece of butter in a bowl of soup.

Milk soup with vegetables.

Carrots are cut into slices, cubes or cubes and lightly sautéed in butter, White cabbage is cut into checkers, and cauliflower is divided into small clippers, potatoes are cut into cubes or slices, and bean pods are in the form of squares or rhombuses and boiled separately. Passaged carrots are put in boiling salted water, brought to a boil, potatoes, cauliflower or white cabbage are laid and cooked until half cooked. Then pour hot milk and cook until tender. At the end of cooking, put the cooked green bean pods, salt.

Milk soups can be prepared with a variety of vegetables; green peas, turnips, pumpkin, spinach, lettuce and other vegetables. Soups are sometimes seasoned with flour flour, diluted with milk or water. On vacation, the soup is poured into a plate and put butter.

Semolina milk soup

Semolina is poured into boiling milk, diluted with water, boiled for 10 minutes, sugar and salt are added. When serving, add butter.

Semolina milk soup with raisins

Sifted semolina is poured into boiling milk, diluted with water, stirring continuously, put salt, sugar, raisins and boiled for 15-20 minutes with a slight boil. When serving, add butter.

Rice Milk Soup

Sort the rice and rinse well, boil for 3-5 minutes. In boiling water and recline in a colander. When the water drains, put the rice in boiling milk and cook for 30 minutes. Before cooking, add salt, sugar and put butter before serving.

3. CHARACTERISTICS OF EQUIPMENT, INVENTORY, TABLEWARE. OPERATION AND SAFETY INSTRUCTIONS. OCCUPATIONAL SAFETY AND HEALTH

Equipment

The use of technical equipment reduces the complexity of the primary processing of raw materials, reduces the percentage of waste, etc.

The introduction of mechanized picking and dispensing lines allows to improve and at the same time reduce the time of customer service.

Electric stoves PE-0.17, PE-0.51, PE-0.51Sh

Plates are designed to perform technological processes of heat treatment of semi-finished products (cooking, poaching, sautéing, stewing, frying) in functional containers.

Electric food kettle sectional boiler KPESM-60M

Cooking cats are designed for cooking broths, first, second, third courses and sauces. It is installed in the hot shop. It consists of a cooking vessel, a steam cooker, a housing, a lid, a crane, a control panel.

Flat boilers with a capacity of 20, 30, 40 and 50 l

Boilers are designed for cooking food. The boiler body has a cylindrical shape, two handles on the sides. Boilers are made of stainless steel and aluminum. They are equipped with covers. The bottom of the boiler is solidly stamped from stainless steel 2.0 mm thick. Products are completely polished.

The main requirement for boilers is the strict horizontal bottom.

Tableware

POP uses a variety of dishes, which are classified according to the following criteria: the material from which it is made, the production method, functionality, complexity of decoration, etc.

Depending on the material used, the dishes are made: glass, ceramic (pottery, majolica, porcelain), metal (usually aluminum, stainless steel), plastic, wooden.

By the method of production it happens: blown, cast, pressed, stamped, chiseled, hollowed-wood.

According to the functional purpose for storing food, for cooking (all-rounder), for serving food (tabletop), for eating and drinking, auxiliary or other (rinses, ashtrays, night vases

Cutlery

Metal cutlery include: knives, spoons, forks and others.

General rules of operation and safety when working on mechanical equipment

Before starting work, the chef must bring his workplace in order, check the safety of work:

Check the idle speed of the equipment,

Check the presence and direction of fences,

Availability and serviceability of electrical wiring and grounding,

The presence of an independent starting device - circuit breaker, batch switch, magnetic starter,

Check the health of other equipment,

Check idle operation.

During work, the cook must:

The machine should only be loaded after it has been started,

Fill utensils with the working surface of electric stoves,

Timely turn off the electric grill of the stoves or switch them to a lower power,

Prevent the burners from turning on at maximum and medium power without loading,

Do not use boilers, pans with a deformed bottom and edges that are not firmly fixed with or without handles,

To control the pressure and temperature in the apparatus within the limits specified in the operating instructions,

Monitor the presence of traction in the combustion chamber of gas equipment and the pressure gauge during operation of equipment operating under pressure.

After finishing work:

The car is turned off

Partially disassemble it and clean it of product residues,

Then they are thoroughly washed until the product remains completely removed.

The outer surfaces of the machine are wiped first with a damp and then dry cloth,

The washed parts of the machine are dried, and then greased with food unsalted fat, all rusting parts and surfaces in contact with food,

Once a week, wipe with a dry cloth or flannel until the gloss is restored,

The machine should be disassembled and inspected regularly to replace worn parts,

Out of hours, the machine must be disconnected from the mains.

LIST OF USED LITERATURE

1. Anfimova N.A., Tatarskaya L.L., Zakharova T.I. Cookery .: Textbook for prof. schools. - M.: Economics, 1978.- 295 p.

2. Goncharova V.N., Goloshchapova E.Ya. Commodity science of food products: a textbook for technol. Departments of technical schools. - M.: Economics, 1985 .-- 256 p.

3. Kovalev N.I., Salnikova L.K. Cooking technology: Textbook for students, training. by special “Technology societies. nutrition ”- 3rd ed., revised. - M.: Economics, 1988 .-- 303 p.

4. Sopina L.N., Hosts S.G. Manual for the cook: textbook. allowance for the training of skilled workers in coop. prof. schools and directly in the workplace. - M.: Economics, 1985 .-- 240 p.

5. Novozhenov Yu.M. The culinary characteristic of dishes. - M .: Higher school, 1987. - 256 p.

6. Timofeev V.M., Voronin V.V. Reference: Commercial equipment and utensils. - M.: Economics, 1988 .-- 127 p.

7. Assumption N.R. A practical guide for the cook. Textbook Manual for prof. schools. - M.: Economics, 1982. - 176 p.

DAIRY SOUPS

Milk soups are prepared on whole milk, on a mixture of milk and water, as well as from condensed milk without sugar and milk powder. These soups are prepared with cereals, pasta and vegetables. Pasta, cereals from whole grains and vegetables are poorly boiled in milk, so they are first boiled until half-ready in water, and then in milk.

Milk soups are cooked in small portions, as long-term storage affects the color, smell, texture and taste of the soup. Butter or table margarine is placed in a pot or plate immediately before vacation.

Milk soup with cereal.  Enumerated and washed cereals (rice, pearl barley or millet) are poured into boiling salted water, boiled until milk is cooked, hot milk is poured and brought to readiness. At the end of cooking put sugar. If the soup is cooked in whole milk, then the cereal is pre-cooked in water for 5-7 minutes, it is discarded on a sieve and allowed to drain the code. Prepared cereals are placed in boiling milk and boiled until tender.

To make soup with barley or semolina, sifted cereal is sprinkled with a stream while stirring in boiling milk or milk with water and boiled until cooked. Before cooking, put salt and sugar.

On vacation, soup is poured into a plate, put butter or table margarine.

Milk 700, water 350, rice groats 70 or semolina 60, or barley, pearl barley 80, butter 10, sugar 10.

Milk soup with pasta.  Prepared pasta is placed in boiling salted water, boiled until half cooked, pour hot milk and bring to readiness. At the end of cooking put sugar. If the soup is cooked in whole milk, then the pasta is placed in boiling water and cooked: pasta 15-20 minutes, noodles 10-12, vermicelli 5-7 minutes; then recline on a sieve, drain the water. Prepared pasta is placed in boiling milk, salt, sugar are added and cooked until cooked. Soup filling ("stars", "alphabet", "ears", "fish") is immediately poured into boiling milk or a mixture of milk and water, put salt, sugar and cook until cooked.

On vacation, the soup is poured into a plate and a piece of butter is put.

Milk soup with vegetables. Carrots are cut into slices, cubes or cubes and lightly sautéed in butter or margarine. White cabbage is cut into pieces, and cauliflower is divided into small inflorescences, potatoes are cut into cubes or slices, and the pods of fa salt are in the form of squares or rhombuses and boiled separately. Passaged carrots are put in boiling salted water, brought to a boil, then potatoes, cauliflower or white cabbage are laid and cooked until half cooked. Then pour hot milk and cook until ready. At the end of cooking, put the beans, cooked separately, salt.

Milk soups can be prepared with a different set of vegetables: green peas, turnips, pumpkin, spinach leaves, lettuce and other vegetables. Soups are sometimes seasoned with passivated flour, diluted with milk or water.

On vacation, the soup is poured into a plate and a piece of butter is put.

TRANSPARENT SOUPS

Transparent soups are mainly intended to stimulate appetite, as they contain a large number of extractive substances. The calorie content of clear soups is small. Transparent soups consist of transparent broths and side dishes, which are prepared separately.

The basis of these soups are transparent broths: bone, chicken or fish, as well as game broth. A transparent broth is obtained by clarifying an ordinary broth and saturating it with extractive substances. This method is called "pulling." At the same time, suspended particles of protein and fat are removed from the broth, and it turns out to be transparent. There should be no fat on the surface of the broth. Especially, but carefully remove fat if the broth is served without a side dish. Transparent broths are stored on a food warmer for 2-3 hours, during longer storage their aroma, taste and transparency are impaired.

Transparent meat broth.  Bone broth is first boiled. For this, beef bones are used, except for vertebrates, since they have a spinal cord, which gives the broth turbidity and complicates its clarification. To obtain a stronger broth, meat products intended for second courses are additionally boiled in it. The prepared broth is filtered and clarified with a “guy”.

Cooking "braces." Low-fat beef (lamb, neck) is cut into pieces, passed through a meat grinder, poured with cold water (1.5-2 l per 1 kg of meat), salt is added and refrigerated for 1-2 hours to insist, food ice can be added instead of some water. In this case, soluble proteins pass into the water. After insisting, slightly beaten egg whites are added and mixed. In the "guy" you can add the juice resulting from the thawing of meat, liver.

Lightening the broth. The strained broth is heated to 50-60 ° C, a “guy” is introduced, it is well mixed, lightly baked roots and onions are put and boiled to a boil. Then foam and fat are removed from the surface, heat is reduced, and boiled for 1.0-1.5 hours with a slight boil. During cooking, soluble proteins coagulate and form a dense clot with chopped meat, which captures suspended, suspended particles of fat and foam, giving turbidity broth. Thus, the broth is clarified and simultaneously enriched with extractive substances. The broth is considered ready when the meat sinks to the bottom and the broth becomes transparent. Ready broth is allowed to settle, fat is removed from the surface, filtered through a napkin and brought to a boil.

For clarification, you can use the "guy" made from carrots and egg white. To do this, rub the peeled raw carrots, combine with slightly beaten egg whites and mix thoroughly.

The cooked “guy” is introduced into the broth, cooled to 70 ° С, mixed, baked carrots, parsley and onions are added, the boiler is closed with a lid and brought to a boil. After boiling, remove the fat and foam from the surface of the broth and cook the broth with gentle heating for 30 minutes. Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil.

Food bones (beef, except for vertebrates) 375, beef (cutlet meat) for “guying” 149, eggs for “guying” 1/3 pcs., Carrots 13, pet-rush (root) II or celery (root) 12 , onions 12, water 1400.

Transparent fish broth (ear).  In the broth cooled to 50 ° C, a “guy” is introduced, stirred, put raw parsley or celery and brought to a boil. Then the foam is removed and cooked at a slow boil for 20-30 minutes. Ready broth is allowed to settle, so that the “guy” settles to the bottom, and filter.

To prepare the “guy”, raw egg whites are combined with a small amount of cold broth or water, mix well, add salt and finely chopped onions. A guy can be made from pike caviar or zander. The caviar is ground with a small amount of water until a homogeneous mass is obtained, finely chopped onion, salt are added, diluted with cold water in a 4-5-fold size and mixed.

Leave transparent soups and prepare side dishes for them. Transparent soups are dispensed in a broth, bowl, or soup bowl. Pour the broth into a cup, put it on a saucer or plate, and serve separately on a patty plate. When you leave on the plate, first put the side dish, then pour the broth. The rate of delivery of the broth per portion of 300 or 400 g. Side dishes are prepared from vegetables, cereals, pasta, eggs, meat, fish, etc.

Broth with an egg.  Boil the eggs "in a pouch", carefully peel the eggshell and store them in the broth until tempering at a temperature of 50-60 ° С. When you leave, and lay a plate or portioned bowl egg, pour the broth.

Broth with croutons with cheese.  Crusts are cut from a loaf of wheat bread, cut into slices 0.5-0.6 cm thick, placed on a baking sheet, sprinkled with grated cheese, sprinkled with melted butter or margarine and roasted in a frying oven until a crust forms.

On vacation, a clear broth is poured into the broth cup; 3-4 croutons are served separately on a patty plate.

Transparent broth meat or chicken 300, wheat bread 58, cheese 14, butter 4.5.

Broth with pies.  Baked pies are made from yeast or puff pastry with minced meat or cabbage.

On vacation, a clear broth is poured into the broth cup; Separately on a patty plate serves pies.

Broth with dumplings.  Beef and pork are cut into pieces, passed through a meat grinder 2-3 times, chopped onions, water, salt, ground pepper, sugar are added and mixed well.

Dumplings dough is prepared in the same way as for homemade noodles. The dough is rolled out with a long strip 1.5-2 mm thick. Stepping back from the edge of 3-4 cm, lay out the meat balls weighing 7-8 g | at a distance of 3-4 cm from one another. The edges of the dough and the gaps between the meat balls are greased with eggs. Then they lift the edge of the dough, cover it with minced meat, press it around each ball and cut dumplings with a special device or mold. The weight of one piece should be 12-13 g. Formed dumplings are placed on trays, sprinkled with flour, and placed in the refrigerator for storage or freezing.

Dumplings are put in boiling salted water and cooked until ready. When the dumplings pop up, they are taken out with a slotted spoon.

When you leave in a bowl or soup bowl, put ready dumplings, pour hot transparent broth.

Meatball broth.  Meatballs are prepared, as described above, stacked in a stewpan in one row, poured with a small amount of broth and allowed. Ready meatballs are washed with hot broth or water from clots of curdled protein and stored in the broth on a warmer.

When you leave on a plate or portioned bowl, put meatballs and pour the broth.

Ear with pies or kulebyaka.  Pies or coulibiacs are prepared with fish and a screech or with fish and rice.

When vacationing, a transparent fish broth (fish soup) is poured into the broth cup; Separately on a patty plate served pies or ku-juice kulebyaki, on the outlet - chopped parsley or dill and a circle of peeled lemon.

They are prepared in whole milk or a mixture of milk and water, in dry or condensed milk sterilized without sugar (the replacement rate for 1 liter of milk is 0.46 liters). To obtain 1 liter of reconstituted milk (depending on the variety) take 110-130 g of sifted milk powder and 900 ml of boiled water (t \u003d 60-70 ° C). At temperatures above 70 ° C, milk powder proteins coagulate and dissolve poorly. The sifted powdered milk powder is first stirred in a small amount of water until a homogeneous mass, then the rest of the water is added and left for 30-40 minutes to swell the milk proteins. Then, stirring, bring to a boil. Boiling milk for a long time is not recommended: its biological value decreases, the taste worsens. This also applies to cooking milk soups.

Garnish for soups are cereals (rice, millet, semolina, pearl barley, barley. Hercules); pasta of industrial production or flour products prepared at public catering establishments (homemade noodles, dumplings, profiteroles); vegetables (pumpkin, turnip, zucchini, leek, carrots, white cabbage, Brussels sprouts, Savoy, green peas, green beans in pods).

The technology for producing soups in whole milk boils down to the following: mechanically processed products are introduced into milk brought to a boil and cooked until cooked, adding salt and sugar before cooking. Before serving, soups are seasoned with butter.

Dairy soups with pasta during storage quickly thicken, so they are prepared in small batches. Their implementation period is not more than 30-40 minutes.

Milk soup with pasta. The pasta is boiled in water until half cooked (pasta - 15-20 minutes, noodles - 10-12 minutes, vermicelli - 5-7 minutes), the water is drained, and the pasta is placed in a boiling mixture of milk and water and, periodically stirring, boiled until readiness, put salt, sugar. When you leave, season with oil.

Milk soup with cereal. Rice, corn, barley, pearl barley, buckwheat, millet, Hercules oat flakes are cooked in salted water until half cooked for 10-15 minutes. Then add hot milk, put salt, sugar and cook until cooked.

Corn, pearl barley can be cooked in water until tender (water to cereal ratio 6: 1), then they are thrown back and put into a mixture of milk and water, brought to a boil, put salt and sugar. When you leave, season with oil.

Pre-sifted semolina, pour a thin stream into a boiling mixture of milk and water, bring to a boil, put salt, sugar and cook for 5-7 minutes until tender. When you leave, season with oil.

Wheat or corn flakes 25 g per serving can be served separately for the soup.

Milk soup with pumpkin and cereals. Diced pumpkin is put in boiling milk or a mixture of milk and water and boiled until half cooked, then semolina or millet separately cooked until half cooked is added, salt, sugar are added and cooked until cooked. When you leave, season with oil.

Milk soup with vegetables. Carrots and turnips are cut into slices or slices, potatoes into cubes or slices, white cabbage with checkers, cauliflower sorted into small inflorescences, bean pods are cut into 2-3 parts. Turnips, some varieties of white cabbage and cauliflower are pre-blanched to remove bitterness.

Passer carrots and turnips, potatoes, then cabbage are put in boiling water, boiled at low boil until tender.

5-10 minutes before the end of cooking, lay green peas or beans, previously boiled, pour hot milk, add salt and bring to a boil. When you leave, season with oil.

Milk soup with dumplings. Ready-made dumplings are placed in portioned dishes during the holidays, poured with hot boiled milk or a mixture of milk and water, put salt, sugar, seasoned with butter.

Milk soup with potato dumplings. The potatoes are peeled, wiped, squeezed, add mashed potatoes, salt, pre-cooked in a peel. The resulting mass is mixed well. Round dumplings (2 cm in diameter) are made from the mass and boiled in water intended for soup. Then add milk, bring to a boil, put salt. When you leave, season with oil.

Milk soup with peas and pearl barley. Pre-prepared peas and pearl barley are cooked until cooked, add a mixture of milk and water, bring to a boil, put salt. When you leave, season with oil.

Milk soups are prepared with whole milk, with the addition of water, as well as from condensed and dried milk. These soups are prepared with cereals, pasta and vegetables. Pasta, cereals from whole grains and vegetables are poorly digested in milk, so they are first boiled until half-ready in water, and then in milk. Finely ground cereals and semolina are immediately poured into boiling milk.

Milk soups are cooked in small portions, as long-term storage affects the color, smell and taste of the soup. Butter is placed in a cauldron or plate immediately before the holiday.

Milk soup with cereal.

Sorted and washed cereals (rice or millet) are poured into boiling water, boiled for 5-7 minutes, hot milk is poured and boiled until cooked. At the end of cooking put sugar. If soup is cooked in whole milk, then the cereal is pre-cooked in water for 5-7 minutes , recline on a sieve and allow to drain water. Prepared cereals are placed in boiling milk and boiled until tender.

When preparing soup with barley or semolina, sifted cereal is sprinkled with a stream while stirring in boiling milk or milk with water and boiled for 15-20 minutes. Before cooking, put salt and sugar. When you leave, the soup is poured into a plate, put a piece of butter.

Milk soup with pasta.

Prepared pasta is poured into boiling salted water, boiled until half cooked, pour hot milk and cook until cooked, put sugar at the end of cooking. If the soup is cooked in whole milk, then pasta is poured into boiling water, cooked pasta for 7-10 minutes, noodles for 5-7 minutes, vermicelli for 3-5 minutes and put on a sieve. Prepared pasta is placed in boiling milk, salt, sugar are added and cooked until cooked. Soup filling ("stars", "alphabet", "ears") immediately pour in boiling milk or milk with the addition of water, put salt, sugar and cook until cooked. On vacation, the soup is poured into a plate and a piece of butter is put.

Milk Lapshevik

Homemade noodles are prepared, sieved from flour and poured into boiling water for 1-2 minutes, put on a sieve and allowed to drain water. After that, it is placed in boiling milk or milk diluted with water, and boiled for 12-15 minutes. At the end of cooking, salt and sugar are added. When you leave, put a piece of butter in a bowl of soup.

Milk soup with vegetables.

Carrots are cut into slices, cubes or cubes and lightly sautéed in butter, White cabbage is cut into checkers, and cauliflower is divided into small clippers, potatoes are cut into cubes or slices, and bean pods are in the form of squares or rhombuses and boiled separately. Passaged carrots are put in boiling salted water, brought to a boil, potatoes, cauliflower or white cabbage are laid and cooked until half cooked. Then pour hot milk and cook until tender. At the end of cooking, put the cooked green bean pods, salt.

Milk soups can be prepared with a variety of vegetables; green peas, turnips, pumpkin, spinach, lettuce and other vegetables. Soups are sometimes seasoned with flour flour, diluted with milk or water. On vacation, the soup is poured into a plate and put butter.

Semolina milk soup

Semolina is poured into boiling milk, diluted with water, boiled for 10 minutes, sugar and salt are added. When serving, add butter.

Semolina milk soup with raisins

Sifted semolina is poured into boiling milk, diluted with water, stirring continuously, put salt, sugar, raisins and boiled for 15-20 minutes with a slight boil. When serving, add butter.

Rice Milk Soup

Rice sort and rinse well, boil for 3-5 minutes. In boiling water and recline in a colander. When the water drains, put the rice in boiling milk and cook for 30 minutes. Before cooking, add salt, sugar and put butter before serving.