Milk soup is great dish for children and adults: healthy, tasty and nutritious. The variety of recipes allows you to choose the right soup for both breakfast and lunch. Even for dinner you can cook unusual delicacy from 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 peculiarities of preparation and nuances. Milk dishes can be very varied, supplemented various ingredients... For example, soups made from vegetables, cereals, pasta, mushrooms and legumes are very tasty. Also sweet soups-desserts will delight you. The latter options will especially appeal to children. Milk sweetness is prepared with the addition of honey, fruit, nuts, cream or butter.

Recipe number 1. Milk soup with vegetables

To cook milk soup such a plan is possible for family dinner. Delicious dish everyone at home will like it! It goes well with sandwiches and other snacks. Follow our step by step recommendations- and you will succeed. The main thing is to make sure that the milk does not run away and burn at the bottom.

Required Ingredients:

• milk - 1 l
• water - 400 ml
• potatoes - 5 pieces
• carrots - 2 pieces
• cauliflower - 300 g
• butter - 35 g
• green peas of brain varieties - 150 g
• salt, black ground pepper and greens to taste

Cooking method

Add herbs and butter before serving. 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 milk pumpkin 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 the first dish in one plate! Try to surprise your pets an unusual combination ingredients and beautiful presentation.

Required Ingredients:

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

Cooking method

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

Tip: You can add cinnamon or cloves instead of ginger. For flavor, try sprinkling in a little vanilla sugar or pure vanilla.

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

PLAN

Introduction. Industry profile Catering, development prospects

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

2. Technology of making milk soups

3. Characteristics of equipment, inventory, dishes. Operating rules and safety precautions. Occupational Safety and Health

List of used literature

INTRODUCTION CHARACTERISTIC OF THE PUBLIC FOOD INDUSTRY, DEVELOPMENT PROSPECTS

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

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

Production culinary products in catering establishments is a complex technological process, it consists of a number of operations for the processing of products for cooking 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-processing, working on semi-finished products.

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

Cooking is closely related to disciplines such as commodity science food products, fundamentals of physiology of nutrition, hygiene and sanitation, organization of production, technological equipment catering establishments.

The technological process is a series of scientifically grounded, consistent methods of mechanical and thermal processing 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 not yet cooked and unusable.

Industry standards, process conditions and instructions are important documents for food service chefs.

1. COMMODITY CHARACTERISTICS OF THE MAIN TYPES OF RAW MATERIALS AND SANITARY AND HYGIENIC STORAGE REQUIREMENTS

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, so they are easily and completely absorbed by the human body. Milk contains (in%): water - 85 - 89, proteins - 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 100 g of milk with a fat content of 3.2% - 58 kcal, or 243 kJ.

Taste and smell - clean, without extraneous, unusual fresh milk tastes and smells. The color should be white with a slightly yellowish tint;

The temperature of pasteurized milk should be no higher than 8 "C, sterilized milk should not be higher than 20 ° C.

Rice groats

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

Milled rice is grains of hulled rice, from which flower films, fruit and seed coats, most of the aleurone layer, and the embryo have been completely removed. The surface is rough.

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

In terms of quality, polished and polished rice is divided into the highest, 1st and 2nd grades. The content of a benign kernel (in%, not less): in top grade- 99.7, in the 1st - 99.4, in the 2nd - 99.1.

Crushed polished rice is crushed rice kernels formed during the production of polished, polished rice and additionally subjected to processing on grinding machines. They are not divided into varieties. The content of a benign kernel is not less than 98.2%.

Rice cereals have good digestibility, are distinguished by high culinary properties, are used in children's and dietary nutrition... Cooking time for cereals - 45 - 50 minutes, increase in volume - 6 - 7 times.

Polished millet

Polished millet is obtained from millet by freeing it from flower films, partly from fruit, seed coats and embryos. Millet proteins are poor in essential amino acids. The cereal contains many unsaturated fatty acids, at long-term storage the fat goes rancid. Millet is valued bright yellow, large, glassy.

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

Buckwheat.

Produced from steamed or unboiled buckwheat grains by separating the fruit shells. According to the method of processing, they distinguish between the core and the core, which are quickly digestible, and through and through are quickly digested.

The kernel is a buckwheat kernel, freed from fruit shells, not chopped. Color with yellowish or greenish tint.

The fast-digesting kernel is produced after steaming the grain. Color - brown in different shades.

Prodol - buckwheat kernels split into pieces. They do not divide into varieties.

Oat groats.

Oats are used to produce non-crushed steamed oat groats, rolled oats, Hercules and petal flakes, oatmeal. They are not divided into varieties.

In cooking oatmeal used for cooking viscous porridge, meatballs, milk soups, casseroles.

Barley groats.

Pearl barley is produced from cereal barley and barley groats.

Pearl barley is whole or crushed barley kernels, freed from flower films, well polished and polished. According to the size of the grains, there are five numbers: cereals No. 1 and 2 have an elongated core shape with rounded ends, cereals No. 3 -5 are spherical in shape. The content of a good-quality kernel is not less than 99.6%. Digestibility - 60-90 minutes.

Used for cooking porridge - large, soups - small.

Wheat groats.

Wheat grain is used to produce semolina, Poltava and Artek.

Semolina is obtained by high-quality grinding of grain into flour. Depending on the type of wheat, semolina is of the M grade - an opaque mealy grits of even white, selected by varietal milling of soft wheat. Ash content - no more than 0.6%. Groats of brand T - translucent powdery grains of cream or yellowish color, selected during grinding durum wheat... Ash content of cereals - no more than 0.7%. Groats of the MT brand - predominantly opaque mealy crumbs of white color with the presence of translucent ribbed crumbs of cream color.

Pasta

Pasta is made from wheat flour... They have a high nutritional value, good digestibility, quickly boiled down, 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 subdivided into subtypes: pasta, horns, feathers.

Pasta- tubes with a straight cut. The length of short pasta - from 15 to 30 cm, long - at least 30 cm. Depending on the size of the cross-section, pasta is available; straws (up to 4.0 mm in diameter), special (from 4.1 to 5.5 mm), ordinary (from 5.6 to 7.0 mm) and amateur (over 7.0 mm).

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

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

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

Thread products .

These include vermicelli.

Vermicelli has a various sectional shape: square, round, ellipsoidal, etc. Depending on the size of the section, there are (in mm, no more): cobweb - 0.8, thin - 1.2, ordinary - 1.5, amateur - 3.0. The length of vermicelli is: long - at least 20 cm long and short - at least 2 cm.

Ribbon products.

These include noodles.

Noodles it can be smooth or corrugated, the edges can be straight, wavy, sawtooth. By length, noodles are distinguished: long - at least 20 cm long and short - at least 2 cm. Any width of noodles is allowed, 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, and figured products are stamped in the form of an alphabet, asterisks, shells, etc.

Quality and storage requirements

The color of pasta should be uniform with a cream or yellowish tint, corresponding to the type of flour, without traces of impurities. When adding additives, the color should change according to the additives. The surface of the products must be smooth, slight roughness is allowed, the fracture must be glassy. The shape is correct, corresponding to the name of the products. The taste and smell should be characteristic, without bitterness, mustiness, moldy smell. When cooking until cooked, the products should not lose their shape, stick together, form lumps, and fall apart at the seams. The moisture content of the products - no more than 13%, the acidity - no more than 4, with the addition of tomato products - no more than 10. Depending on the type of packaging and the type of pasta, the amount of scrap, crumbs and deformed products is normalized in them. The presence of granary pests is not allowed.

Store pasta in clean, dry, well-ventilated rooms, not infested with barn pests, at a temperature of no more than 30 ° C and a relative humidity of no more than 70%.

2. TECHNOLOGY OF PREPARING MILK SOUPS

Milk soups are prepared in whole milk, with the addition of water, as well as from condensed and powdered milk. These soups are prepared with cereals, pasta and vegetables. Pasta, whole grain cereals and vegetables do not boil well in milk, so they are first boiled until half cooked in water, and then in milk. Finely crushed cereals and semolina are immediately poured into boiling milk.

Milk soups are cooked in small portions, as long-term storage impairs the color, smell and taste of the soup. The butter is placed in a kettle or plate just before dispensing.

Milk soup with cereals.

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

When preparing a soup with barley or semolina, the sifted cereals are poured in a trickle while stirring into boiling milk or milk with water and boiled for 15-20 minutes. Before the end of cooking, add salt and sugar. On vacation, the soup is poured into a plate, a piece of butter is put.

Milk soup with pasta.

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

Milk noodles

Prepare homemade noodles, sifted from flour and poured into boiling water for 1-2 minutes, thrown back on a sieve and allowed to drain. After that, put it in boiling milk or milk diluted with water, and cook for 12-15 minutes. At the end of cooking, add salt and sugar. On vacation, put a piece of butter in a bowl of soup.

Milk soup with vegetables.

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

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

Milk semolina soup

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

Milk semolina soup with raisins

In boiling milk diluted with water, stirring continuously, pour the sifted semolina, put salt, sugar, raisins and cook at low boil for 15-20 minutes. When serving, add butter.

Rice milk soup

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

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

Equipment

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

Implementation mechanized lines picking and dispensing dishes allows you to improve and at the same time reduce the time for serving consumers.

Electric plates PE-0,17, PE-0,51, PE-0,51SH

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

Modulated electric sectional cooking boiler KPESM-60M

Digestive cats are designed for cooking broths, first, second, third courses and sauces. Installed in a hot shop. It consists of a brewing vessel, a steam jacket, a body, a lid, a tap, a control panel.

Free-standing boilers with a capacity of 20, 30, 40 and 50 liters

Boilers are designed for cooking food. The boiler drum has cylindrical shape, two handles on the sides. The boilers are made of stainless steel and aluminum. They are completed with lids. The bottom of the boiler is one-piece stamped stainless steel with a thickness of 2.0 mm. Products are completely polished

The main requirement for boilers is a strict horizontal bottom.

Dishes

A variety of dishes are used at POP, which are classified according to the following characteristics: the material from which it is made, the method of production, functional purpose, the 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.

According to the method of production, it can be: blown, cast, pressed, stamped, chiseled, hollowed-out wooden.

By functional purpose for storing food, for cooking (on the plate), for serving food (tabletop), for eating and drinking, auxiliary or other (gargles, ashtrays, night vases

Cutlery

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

General rules operation and safety when working on mechanical equipment

Before starting work, the cook must put his workplace in order, check the safety of work:

Check equipment idle,

Check the presence and direction of the barriers,

Availability and serviceability of electrical wiring and grounding,

The presence of an independent starting device - a knife switch, a packet switch, a magnetic starter,

Check the health of other equipment,

Check idle operation.

During work, the chef must:

Load the machine only after starting it up,

Fill with dishes as much as possible work surface electric stove,

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

Do not allow the burners to be switched on at maximum and medium power without loading,

Do not use boilers, pans with a deformed bottom and edges, loose or not secured handles,

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

Monitor the presence of thrust in the combustion chamber of gas equipment and the pressure gauge readings when operating equipment operating under pressure.

After finishing work:

The car is turned off

It is partially disassembled and cleaned of product residues,

Then they are thoroughly washed until all product residues are removed,

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

The washed parts of the machine are dried, after which they are lubricated with edible unsalted fat on all rusting parts and surfaces in contact with food,

Wipe once a week with a dry cloth or flannel until shine is restored,

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

During non-working hours, the machine must be disconnected from the mains.

LIST OF USED LITERATURE

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

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

3. Kovalev N.I., Salnikova L.K. Cooking technology: Textbook for students, training. by special “Technology of Societies. Nutrition "- 3rd ed., rev. - M .: Economics, 1988 .-- 303 p.

4. Sopina L.N., Khozyayeva S.G. Chef's manual: textbook. manual for the training of skilled workers in the cooperative. prof.-tech. schools and directly in production. - M .: Economics, 1985 .-- 240 p.

5. Novozhenov Yu.M. Culinary characteristics of dishes. - M .: Higher school, 1987 .-- 256 p.

6. Timofeev V.M., Voronin V.V. Directory: Trade equipment and dishes. - M .: Economics, 1988 .-- 127 p.

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

MILK SOUPS

Milk soups are prepared with whole milk, with a mixture of milk and water, as well as with condensed milk without sugar and powdered milk. These soups are prepared with cereals, pasta and vegetables. Macaroni products, whole grain cereals and vegetables do not boil well in milk, so they are first boiled until half cooked in water, and then in milk.

Milk soups are cooked in small portions, as long-term storage impairs the color, smell, texture and taste of the soup. Butter or table margarine is put into the kettle or plate just before the release.

Milk soup with cereals. Sorted and washed cereals (rice, pearl barley or millet) are poured into boiling salted water, boiled until light-ready, pour in hot milk and bring to readiness. At the end of cooking, add sugar. If the soup is boiled in whole milk, then the cereals are pre-boiled in water for 5-7 minutes, thrown back onto a sieve and allowed to drain. Prepared cereals are placed in boiling milk and cooked until tender.

For making soup with barley or sifted semolina is poured in a trickle while stirring into boiling milk or milk with water and boiled until tender. Before the end of cooking, add salt and sugar.

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

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 in hot milk and brought to readiness. At the end of cooking, add sugar. If the soup is prepared with whole milk, then the macaroni is placed in boiling water and boiled: pasta 15-20 minutes, noodles - 10-12 minutes, vermicelli - 5-7 minutes; then they are thrown onto a sieve, the water is drained. Prepared pasta is placed in boiling milk, salt, sugar are added and boiled until tender. Soup filling ("stars", "alphabet", "ears", "fish") is immediately poured into boiling milk or a mixture of milk and water, salt, sugar and boiled until tender.

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

Milk soup with vegetables. Carrots are cut into slices, sticks or cubes and lightly sautéed in butter or margarine. White cabbage is cut into checkers, and cauliflower is divided into small inflorescences, potatoes are cut into cubes or slices, pods of fa-salt are in the form of squares or diamonds and boiled separately. Sauteed carrots are placed in boiling salted water, brought to a boil, then potatoes, cauliflower or white cabbage are placed and boiled until half cooked. Then hot milk is poured in and boiled until cooked. 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 browned flour diluted with milk or water.

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

TRANSPARENT SOUPS

Clear soups are primarily intended to whet the appetite, as they contain a large number of extractives. Calorie content clear soups small. Clear soups are made up of clear broths and side dishes that are prepared separately.

These soups are based on clear broths: bone, chicken or fish broth, as well as game broth. A clear 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. The fat is especially carefully removed if the broth is served without a side dish. Transparent broths are stored on a bain-marie for 2-3 hours, with longer storage their aroma, taste deteriorate and transparency is disturbed.

Meat clear broth. First boiled bone broth... For this, use beef bones, except for vertebrates, since they have a spinal cord, which makes the broth turbid and makes it difficult to clarify. For more strong broth it additionally boils meat products intended for second courses. The finished broth is filtered and clarified with a "pull".

Preparation of the "guy line". Lean beef (neck, neck) is cut into pieces, passed through a meat grinder, poured cold water(1.5-2 liters per 1 kg of meat), add salt and put in the refrigerator for 1-2 hours to infuse, you can add food ice instead of part of the water. In this case, soluble proteins pass into water. After insisting, add slightly whipped egg whites and stir. In the "pull", you can add the juice flowing out when thawing meat, liver.

Clarification of the broth. The strained broth is heated to 50-60 ° C, a "pull" is introduced, stir well, put slightly baked roots and onions and boil until boiling. Then the foam and fat are removed from the surface, the heating is reduced and boiled at a low boil for 1.0-1.5 hours. broth turbidity. Thus, the broth is clarified and at the same time enriched with extractive substances. The broth is considered ready when the meat sinks to the bottom and the broth becomes transparent. Ready broth let stand, remove fat from the surface, filter through a napkin and bring to a boil.

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

In the broth, cooled to 70 ° C, add the prepared "draft", mix, add baked carrots, parsley and onions, close the cauldron with a lid and bring to a boil. After boiling, fat and foam are removed from the surface of the broth and the broth is boiled at low heat 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.

Edible bones (beef, except for vertebrates) 375, beef (cutlet meat) for the "brace" 149, eggs for the "brace" 1/3 pcs., Carrots 13, pet-rushka (root) II or celery (root) 12 , onion 12, water 1400.

Transparent fish broth (ear). Into the broth, cooled to 50 ° C, add a "pull", stir, put raw parsley or celery and bring to a boil. Then remove the foam and cook at a slow boil for 20-30 minutes. The finished broth is allowed to settle so that the "guy line" settles to the bottom, and filtered.

To prepare a "pull", raw egg whites are combined with a small amount of cold broth or water, mix well, add salt and finely chopped onion... The "pull" can be prepared from pike or pike perch caviar. The caviar is ground with a small amount of water until a homogeneous mass is obtained, finely chopped onion and salt are added, diluted with cold water 4-5 times and mixed.

Leave transparent soups and prepare side dishes for them. Clear soups are released in a broth cup, plate, or soup bowl. Broth is poured into a cup, put on a saucer or plate, garnish is served separately on a pie plate. When you leave, first put the side dish on the plate, then pour the broth. Broth supply rates for a portion of 300 or 400 g. Side dishes are prepared from vegetables, cereals, pasta, eggs, meat, fish, etc.

Broth with egg. Boil eggs "in a bag", carefully peel the shell-poo and store until release in broth at a temperature of 50-60 ° C. On vacation, they put an egg on a plate or a portioned bowl and pour in broth.

Broth with croutons with cheese. From a loaf wheat bread cut off the crusts, cut into slices 0.5-0.6 cm thick, put on a baking sheet, sprinkle with grated cheese, sprinkle with melted butter or margarine and fry in an oven until golden brown.

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

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

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

On release, a clear broth is poured into a broth cup; pies are served separately on a pie plate.

Broth with dumplings. Cut beef and pork into pieces, pass through a meat grinder 2-3 times, add finely chopped onions, water, salt, ground pepper, sugar and mix well.

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

Put dumplings in boiling salted water and cook until cooked. When the dumplings come up, take them out with a slotted spoon.

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

Broth with meatballs. The meatballs are prepared as described above, placed in a saucepan in one row, poured with a small amount of broth and allowed to simmer. Ready-made meatballs washed with hot broth or water from clots of coagulated protein and stored in broth on a steam warmer.

When leaving, put the meatballs in a plate or a portioned bowl and pour the broth.

Ear with pies or kulebyaka. Pies or kulebyaku are prepared with fish and viziga or with fish and rice.

On release, a transparent fish broth(ear); pies or cu-juice of kulebyaki are served separately on a pie plate, chopped parsley or dill and a circle of peeled lemon are served on the outlet.

They are prepared in whole milk or a mixture of milk and water, in dry or condensed milk sterilized without sugar (the replacement rate of 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 boiled water(t = 60-70 ° C). At temperatures above 70 ° C, the proteins of milk powder coagulate and dissolve poorly. The sifted milk powder is first stirred in a small amount of water until smooth, then the rest of the water is added and left for 30-40 minutes to swell the milk proteins. Then, stirring occasionally, bring to a boil. It is not recommended to boil milk for a long time: it decreases biological value, the taste deteriorates. This also applies to boiling milk soups.

Soups are garnished with cereals (rice, millet, semolina, pearl barley, barley. Hercules); industrial pasta or flour products prepared at catering establishments (homemade noodles, dumplings, profiteroles); vegetables (pumpkin, turnips, zucchini, leeks, carrots, white cabbage, Brussels sprouts, Savoyard, green peas, green beans).

The technology for the production of soups with whole milk boils down to the following: in the milk brought to a boil, exposed machining products and cook them until tender, adding salt and sugar before the end of cooking. Before serving, soups are seasoned with butter.

Dairy soups with pasta thicken quickly during storage, so they are prepared in small batches. Their implementation period is no more than 30-40 minutes.

Milk soup with pasta. 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, stirring occasionally, cook until readiness, put salt, sugar. When on vacation, fill with oil.

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

Corn, pearl barley can be boiled in water until tender (the ratio of water to cereals is 6: 1), then they are thrown back and put in a mixture of milk and water, brought to a boil, salt and sugar are added. When on vacation, fill with oil.

Semolina is pre-sifted, poured into a boiling mixture of milk and water in a thin stream, brought to a boil, salt and sugar are added and boiled for 5-7 minutes until cooked. When on vacation, fill with oil.

You can separately serve wheat or cornflakes 25 g per serving.

Milk soup with pumpkin and cereals. Pumpkin, cut into cubes, is placed in boiling milk or a mixture of milk and water and boiled until half cooked, then semolina or millet cooked separately until half cooked is added, salt and sugar are added and cooked until cooked. When on vacation, fill with oil.

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

Put sautéed carrots and turnips, potatoes, then cabbage into the boiling one, cook at low boil until tender.

5-10 minutes before the end of cooking, put green peas or beans, pre-boiled, pour in hot milk, add salt and bring to a boil. When on vacation, fill with oil.

Milk soup with dumplings. When on vacation, ready-made dumplings are placed in portioned dishes, poured hot boiled milk or a mixture of milk and water, put salt, sugar, season with butter.

Milk soup with potato dumplings... Peel the potatoes, wipe them, wring them out, add mashed potatoes, pre-cooked in their skins, and salt. The resulting mass is well mixed. 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, add salt. When on vacation, fill with oil.

Milk soup with peas and pearl barley... Pre-prepared peas and pearl barley boil until tender, add a mixture of milk and water, bring to a boil, add salt. When on vacation, fill with oil.

Milk soups are prepared in whole milk, with the addition of water, as well as from condensed and powdered milk. These soups are prepared with cereals, pasta and vegetables. Pasta, whole grain cereals and vegetables do not boil well in milk, so they are first boiled until half cooked in water, and then in milk. Finely crushed cereals and semolina are immediately poured into boiling milk.

Milk soups are cooked in small portions, as long-term storage impairs the color, smell and taste of the soup. The butter is placed in a kettle or plate just before dispensing.

Milk soup with cereals.

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

When preparing a soup with barley or semolina, the sifted cereals are poured in a trickle while stirring into boiling milk or milk with water and boiled for 15-20 minutes. Before the end of cooking, add salt and sugar. On vacation, the soup is poured into a plate, a piece of butter is put.

Milk soup with pasta.

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

Milk noodles

Homemade noodles are prepared, sifted from flour and poured into boiling water for 1-2 minutes, thrown onto a sieve and allowed to drain. After that, put it in boiling milk or milk diluted with water and cook for 12-15 minutes. At the end of cooking, add salt and sugar. On vacation, put a piece of butter in a bowl of soup.

Milk soup with vegetables.

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

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

Milk semolina soup

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

Milk semolina soup with raisins

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

Rice milk soup

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