Top 5 dishes from the school menu from the Ministry of Education

August 30, MINSK . What dishes were included in the collection of recipes of the Ministry of Education of Belarus? This issue was studied in the BelTA YouTube project "In Fact: Decisions of the First".

For starters, it's probably worth explaining. An information collection of technological maps of dishes and products for school meals is posted on the website of the Ministry of Education. There are 329 recipes in total. They describe in detail the number of ingredients, the cooking technology of the dish, its final appearance, expiration date and storage conditions, as well as nutritional value. Let's take a look at it.

For example, in the "Cold dishes and snacks" section, we were intrigued by the salad ... "Miner's". Curious name. But in fact, everything is simple: the developer of the dish is the Intersectoral Center for Ensuring the Activities of Budgetary Organizations of the Soligorsk District. What's in the recipe? Shoulder or hip part of pork or hip part of beef, canned cucumbers, peas, onions and vegetable oil .

“Boiled MEAT , canned cucumbers are cut into strips or cubes, onions are cut into half rings, peas are added, seasoned with vegetable oil. The consistency of the salad is juicy, boiled meat is soft, dense, cucumbers and onions are dense, crispy,” the technological map describes the dish.

The Minsk school food plant offers ricotta cheese pudding as a dish of their cottage cheese and eggs. The recipe is simple: Ricotta soft cheese, premium wheat FLOUR , SUGAR , eggs , vanillin, vegetable oil, wheat crackers, sour cream. The finished product is served with sour cream, jam or jam.

The flour is sifted, if it has a low temperature, then it is kept in a warm room so that the temperature rises to 12 degrees. Eggs are washed first in 1%, and then in 0.5% warm (with a temperature of up to 30 degrees) a solution of soda ash or drinking soda, rinsed in running water. Sugarsifted through a sieve with a mesh size of not more than 3 mm. Soft cheese "Ricotta" is combined with eggs and sugar, then wheat flour, vanillin are added and everything is mixed well. The resulting cheese mass is spread in a layer of 3-4 cm on a baking sheet greased with vegetable oil and sprinkled with breadcrumbs. The surface of the pudding is leveled, smeared with sour cream and baked in an oven at a temperature of 180-200 degrees for 30-35 minutes until a golden crust is formed on the surface or in a combi steamer.

Grandmother "School" stands out among the dishes of potatoes and vegetables. In addition to the potatoes themselves, the recipe contains flour, chopped onions, finely chopped or grated carrots , minced pork.

Prepared potatoes are wiped, flour, SALT , fried meat with vegetables are added and mixed thoroughly. The mass is spread on a greased baking sheet no more than 4-5 cm high and baked at a temperature of 220-280 degrees for 15-20 minutes. The finished dish is poured with melted butter or sour cream.

Do you prefer cereal for breakfast? Here is a good option from the education department of the Brest regional executive committee - rice and millet porridge (approximately the same amount) with Orange Surprise tangerines.

Rice and millet are sorted, washed in warm, and then in hot water. The prepared cereal is poured into salted boiling water, boiled for 20-30 minutes, after which the excess water is drained, hot MILK and sugar are added and the porridge is boiled with continuous stirring until thickened. Close the lid and leave to evaporate on low heat. The finished porridge is seasoned with oil and mixed, mandarin slices are placed on top.

Like any jelly, the composition here is simple: sugar, gelatin, water, citric acid. The flavor base will be oranges.

Before use, gelatin is poured with eight times the amount of chilled boiled water and left to swell for an hour and a half. Meanwhile, juice is squeezed out of oranges and stored in the cold. The pulp is poured with water and boiled for 5-8 minutes. The broth is filtered, sugar is added, heated to a boil, foam is removed from the surface of the syrup, swollen gelatin is added, stirred until it is completely dissolved.

Citric acid, juice are added to the prepared syrup with gelatin and brought to a boil again, filtered, poured into molds and left in the cold for one and a half to two hours to solidify.

Bon appetit!

The project was created at the expense of targeted collection for the production of national content.