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Variety of foods are quite varied: chops and chopped burgers, steaks, kebabs, fish fillets, breaded pieces of fish prepared for roasting, etc. In winter and spring months, when dietary intake is considerably less than fresh vegetables and fruits, as well as the impossibility for one reason or another to provide the necessary levels of vitamins in food, recommended to use drugs manufactured our vitamin industry. Refrigeration Cabinet designed for storing two-three day supply of food needed for a family of 4-5 people. For each of the items of kitchen equipment (utensils, household appliances, and small supply of food, spices and so on., in the kitchen emit a constant comfortable place to while cooking dishes not to waste time on tracking down the desired object. They take up little space and are well preserved. In addition, in the closet, you can make ice. The great value has the correct storage of food, even if in the short term – one to two days. Vodka and liqueur best served in carafes. CHEESE All the cheeses except for the soft, should be served already sliced and stacked on a plate. Mineral water before serving, it is also necessary to uncork. Not allowed to take the knife in your mouth: you can cut the tongue and lips. FOOD CHILD Nutrition of the child from the first months of his life depend on his normal growth, development and health.
When in a normal state of the organism, the basic amount of carbohydrate food enters in the form of starch and only a small portion (60-100 g per day) in the form of sugar. potatoes, 50 g celery, 75 g of cucumbers (or pickles), 1 Apple, 75 g of lettuce, 1/2 Cup of mayonnaise sauce. The kitchen should be light and easily ventilated. In addition to brushes and dedicated utensils (bucket, basin) for washing dishes it is necessary to use soap, soda, and various detergents commercially available for these purposes. Gherkins and pickles cut into slices or leave whole. Well, if the wall or panel is coated with ceramic tiles or painted with oil paint. Now it's time to take care of the roots, onions and cabbage to soup – to clean them, wash and chop the vegetables and fry onion. Storage of purchased products from the evening in the cold eliminates the need to spend expensive time of the morning to visit the shops. It is best to paint the table white enamel paint or cover it with an oilcloth. SALAD FROM FRESH CUCUMBERS IN SOUR CREAM Washed and peeled cucumbers cut into thin slices, put in a salad bowl. Kitchen table, Cabinet and other kitchen equipment are placed so that it was convenient to work and could get kitchen utensils without unnecessary movements. STOCKS PRODUCTS AND THEIR STORAGE. Even more hygienic, if floors are covered with tiles or linoleum or painted with oil paint. Proteins for a long time linger in the stomach and require a significant amount of digestive juices; the digestion and absorption of foods rich in protein (meat, fish) that occurs during the day better than at night. If tea, a light dinner, put on the table, the grease with butter, plates of ham, cheese, cold beef and other products for sandwiches. COLD APPETIZERS SANDWICHES For sandwiches, you can use a variety of products: cold boiled or roast meat, boiled or smoked tongue, ham, various sausages, cheese, boiled sturgeon, white sturgeon, smoked sturgeon, salmon, Steelhead, sturgeon, salmon, sprat, sprats, sardines, caviar, pressed and chum salmon. Potatoes for salads and vinaigrettes are boiled in their skins, cleaned and cooled, cut into slices. If tea, a light dinner, put on the table, the grease with butter, plates of ham, cheese, cold beef and other products for sandwiches.
Serve this salad sausage, bratwurst, roast pork, boiled poultry. In addition to brushes and dedicated utensils (bucket, basin) for washing dishes it is necessary to use soap, soda, and various detergents commercially available for these purposes. Children should be fully aware that its not a fork, a spoon, a knife to take food from the shared plates, bowls, vases, trays, dishes. Children need to be taught how to behave at the table and the correct use of Cutlery – a spoon, a fork and knife. The salad is served with all dishes of roast and boiled meat, and fried fish. For General dishes are served with their special forks, knives, spoons; they often differ in form and size, as, for example, ladle soup spoon. The wrong ratio in the finished soup amount of broth and vegetables will lead to the fact that the soup would be either too thin or too thick. The cutlets and garnish (fried potatoes) lay on a dish, and into the pan, where the fried cutlets, pour a little broth, bring to boil and strain, pour this dressing over the chops; then the potatoes, sprinkle with parsley or dill. The composition of the human body includes a variety of minerals, each of which, in the process of metabolism, exerts some influence on the development of various systems and organs. These grains can be enriched with the missing constituent parts (amino acids) at the expense of other food products rich in these substances. They must be stored in a cool place, if not serving immediately after refueling. As for the role of certain mineral substances, in this respect, the most studied is the importance of calcium, magnesium, phosphorus, iron, sodium and potassium. Only these General and not your devices you can take food on a plate. If you have a holiday dinner, give each device a shot glass for vodka, one for wine, a wine glass or tall stack for mineral water, fruit and tomato juice. The kitchen in no event, shall not simultaneously serve as living quarters.
Then all is lay heaped in a salad bowl and sprinkle with the zest from the orange, cut into very thin strips. Vitamin C an adult requires an average of 50 mg per day; in severe labor, but also to the people of the North and the subtropical rule should be increased to 100 mg. So, for example, 500 g of meat when cooking borscht is recommended to take about 800 grams of various vegetables; but if meat is taken more, for example, 750 g, for cooking the same soup vegetables should take 1 kg 200 g, respectively, and increasing the rate of water. Significantly speeds up the preparation of the meal by the use of semi-finished products in the mix with canned food. On a prepared strip of bread along its entire length, lay thin slices of the product, cover with another strip of bread, tightly pressed against her with a knife, cut off the sides and cut transversely so as to obtain a sandwich size 3-3 1/2 see Served closed sandwiches on a plate covered with a napkin. The wrong ratio in the finished soup amount of broth and vegetables will lead to the fact that the soup would be either too thin or too thick. Dinner is always supposed to be easy, and to be eaten no later than two to three hours before bedtime. Therefore, it is recommended to make a rough menu for just ten days or a week and, if possible, stick to it. Thus it is necessary to keep in mind the following rule: when you post food already laid out on a plate, serve it to the guest from the right side; if the dish is served on a platter, and the guest must put it on a plate, come to the guest from the left side. On the menu each day is also important the right combination of products and dishes; if for Breakfast was potatoes or porridge, then there is no need to prepare these dishes for lunch or dinner; they should be replaced, for example, a casserole of vegetables. CODFISH SALAD WITH HORSERADISH Welded cold cod, cut into slices. The gravy boat and gravy stand in several places, depending on the size of table and number of eating. Enough to change the norm of bread or fluids that are added to ground beef, and chicken will come out juicy and lush as they should be. In recipes that are placed in our book, shows the number of products required for preparation of a dish, intended, approximately 4-5 people. 500 g cabbage – 1/4 Cup vinegar, 1/2 tbsp sugar. The taste of the salads vary significantly for refueling.