First baby food recipes uk

Weaning recipes | BBC Good Food

Showing items 1 to 24 of 28

Weaning recipe: Easy baby pasta sauce
A star rating of 5 out of 5.2 ratings
Pack in the veg in this easy pasta sauce. Created especially for young children, it's a healthy sauce that will get young ones familiar with new flavours
Weaning recipe: Baby porridge
A star rating of 0 out of 5.0 ratings
Make this porridge as a first weaning food for your baby. With banana, carrots and peanut butter, it's tasty and will give your child new flavours to try
Weaning recipe: Celeriac, carrot & apple purée
A star rating of 4 out of 5.4 ratings
Mixing root vegetables with fruit is a wonderful way of letting your baby explore different flavours, and this purée is also packed full of nutrients. Plus there is minimal preperation involved too. ..
Easy kids’ omelette
A star rating of 3.7 out of 5.3 ratings
Rustle up this omelette for your little one. Suitable from 6 months, it's a great first food to get weaning children familiar with new tastes and textures
Weaning recipe: Apple & beetroot purée
A star rating of 5 out of 5.2 ratings
Before moving your baby to solids, get them used to new flavours like this apple and beetroot purée. An ice cube tray is ideal for freezing portions
Chickpea fritters
A star rating of 4.2 out of 5.5 ratings
Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead
Toddler recipe: Salmon curry
A star rating of 0 out of 5.0 ratings
Serve this salmon and coconut curry to your little ones and get them into new tastes and textures. Ideal for weaning, it's suitable from eight months onwards
Weaning recipe: Perfect banana & avocado purée
A star rating of 5 out of 5.5 ratings
A sweet and creamy purée, simply made with ripe, nutrient-rich avocado and banana. Yogurt can be added for a protein boost. This classic weaning combination is bound to be a hit with your baby
Spinach savoury muffins
A star rating of 3.5 out of 5.4 ratings
Make these super green muffins as a first weaning food. Made with spinach, cheese and wholemeal flour, they're a good first food for babies from six months
Weaning recipe: Carrot & swede purée
A star rating of 0 out of 5.0 ratings
A first purée for your little one, try this carrot and swede blend, packed with vitamins that you can make with their usual breast milk or formula
Weaning recipe: Roasted butternut squash & garlic purée
A star rating of 5 out of 5. 2 ratings
This vibrant purée is so simple to make, and is a brilliant way of gently introducing your baby to a wider variety of flavours. But you can simply leave the garlic out, if you prefer
Weaning recipe: Haddock, cauliflower & potato purée
A star rating of 5 out of 5.1 rating
Similar in taste to a creamy and mild fish pie, this potato-based purée is a great way of introducing omega-3-rich haddock into your baby's diet, once they're ready for protein
Weaning recipe: Sweet potato purée
A star rating of 5 out of 5.6 ratings
Sweet potatoes are a great first food when you start weaning your baby and you can blend in their regular milk. Try this simple purée
Weaning recipe: Spiced pear purée
A star rating of 5 out of 5.1 rating
Get your little one into their first foods with a pear purée that has the option of a pinch of cinnamon to stimulate their tastebuds
Weaning recipe: Lentil & sweet potato purée
A star rating of 5 out of 5. 3 ratings
Babies tend to love the taste of sweet potato, here we’ve combined it with lentils which are a rich source of protein, iron and fibre. You can also add a dollop of yogurt for an extra protein boost
Weaning recipe: Slow-cooked lamb & veg with sweet potato & carrot mash
A star rating of 5 out of 5.3 ratings
A beautifully balanced, slow-cooked toddler meal - by combining iron-rich lamb with vitamin-C-rich veg, you’ll be optimising your child's ability to absorb iron
Weaning recipe: Fish pie bites
A star rating of 4.8 out of 5.22 ratings
Mini fish bites for mini mouths! Perfect for babies and toddlers who enjoy feeding themselves and a great way of including oily fish in their diet
Weaning recipe: Chicken meatballs
A star rating of 4.2 out of 5.14 ratings
If your toddler enjoys feeding him or herself then try these moreish chicken meatballs, made with fresh veggies and chicken thighs. Serve with rice and broccoli for a satisfying dinner
Weaning recipe: Pea pesto with pasta shapes
A star rating of 5 out of 5.3 ratings
A fresh and flavour-packed homemade pesto with peas and pine nuts, that you and your toddler are sure to love. Perfect for when your child is moving onto more substantial meals
Weaning recipe: Cauliflower cheese purée
A star rating of 4.8 out of 5.4 ratings
Introduce your baby to cauliflower and cheese with a purée designed for the early days of weaning. Serve one portion then freeze the rest
Weaning recipe: Baby Bircher
A star rating of 4.4 out of 5.3 ratings
Once your baby is used to purées, move them onto a more textured breakfast. This weaning Bircher combines delicious fruit, oats, chia seeds and milk
Weaning recipe: Chicken & mixed veg purée
A star rating of 3. 7 out of 5.3 ratings
Once your baby is accustomed to weaning purées, introduce them to slightly more texture with this chicken and veg recipe that uses sweet potato, courgette and broccoli
Weaning recipe: Salmon, pea & potato purée
A star rating of 4.7 out of 5.3 ratings
Whip up this weaning recipe to introduce baby to more texture, tastes and nutrients – salmon is an excellent source of omega-3 and peas pack in vitamins
Weaning recipe: Spinach, sweet potato & yellow split pea purée
A star rating of 5 out of 5.2 ratings
Make this weaning purée with sweet potato, spinach and split peas before transitioning baby to solids. It has a bit of texture and the option of subtle spice

Baby-led weaning recipes | BBC Good Food

Showing items 1 to 16 of 16

Easy kids’ omelette
A star rating of 3. 7 out of 5.3 ratings
Rustle up this omelette for your little one. Suitable from 6 months, it's a great first food to get weaning children familiar with new tastes and textures
Spinach savoury muffins
A star rating of 3.5 out of 5.4 ratings
Make these super green muffins as a first weaning food. Made with spinach, cheese and wholemeal flour, they're a good first food for babies from six months
Chickpea fritters
A star rating of 4.2 out of 5.5 ratings
Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead
Weaning recipe: Haddock, cauliflower & potato purée
A star rating of 5 out of 5.1 rating
Similar in taste to a creamy and mild fish pie, this potato-based purée is a great way of introducing omega-3-rich haddock into your baby's diet, once they're ready for protein
Weaning recipe: Fish pie bites
A star rating of 4. 8 out of 5.22 ratings
Mini fish bites for mini mouths! Perfect for babies and toddlers who enjoy feeding themselves and a great way of including oily fish in their diet
Weaning recipe: Chicken meatballs
A star rating of 4.2 out of 5.14 ratings
If your toddler enjoys feeding him or herself then try these moreish chicken meatballs, made with fresh veggies and chicken thighs. Serve with rice and broccoli for a satisfying dinner
Toddler recipe: Cauliflower cheese cakes
A star rating of 4 out of 5.15 ratings
Whip up these easy cauliflower cheese cakes for your toddler at lunch or dinner time. They're great for baby-led weaning and easy to freeze
Toddler recipe: Sweetcorn & spinach fritters
A star rating of 4.9 out of 5.32 ratings
These healthy sweetcorn and spinach fritters are packed with vitamin C from the veg, plus protein from the egg. They make great finger foods for baby-led weaning
Toddler recipe: Salmon & sweet potato muffins
A star rating of 4.3 out of 5.4 ratings
Get your toddler eating fish with these salmon and sweet potato muffins that are rich in omega-3. They're easy to hold, so ideal for baby-led weaning
Toddler recipe: Mini egg & veg muffins
A star rating of 4.5 out of 5.23 ratings
These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch
Toddler recipe: Salmon fish fingers with chunky chips
A star rating of 4.4 out of 5.8 ratings
A tasty meal for toddlers, this dish of salmon fish fingers with chunky chips is also rich in omega-3
Toddler recipe: Chicken cashew satay on lolly sticks
A star rating of 0 out of 5. 0 ratings
This chicken satay is served on lolly sticks which makes it great for toddlers and ensures dinner time is fun as well
Toddler recipe: homemade pizza with veggie faces
A star rating of 5 out of 5.6 ratings
Here’s a toddler recipe to keep little bellies full and hands busy. They can decorate these pizzas themselves and pack in four of their five-a-day
Toddler recipe: Mini shepherd’s pies
A star rating of 4.9 out of 5.6 ratings
Make these shepherd's pies for your toddler and see how they wolf them down. As well as lamb, they're packed with lentils, carrots, courgette and pepper
Toddler recipe: Microwave courgette and pea risotto with prawns
A star rating of 4.7 out of 5.16 ratings
If you're after a family-friendly meal that takes under 30 minutes, try this courgette and pea risotto. We've added prawns, but you could swap for chicken
Weaning recipe: Celeriac, carrot & apple purée
A star rating of 4 out of 5. 4 ratings
Mixing root vegetables with fruit is a wonderful way of letting your baby explore different flavours, and this purée is also packed full of nutrients. Plus there is minimal preperation involved too...

See more Baby-led weaning recipes

The History of School Lunches in Russia, the US, and the UK / From Meager Snacks to Full Meals - an article from the "Food not at home" column on Food.ru

Russia: from bread for the poor to free breakfasts

Schools, established by Catherine II, provided students with a 100-gram piece of bread for breakfast. For the poorest, it was free, the rest could buy a bun with sausage and tea for 5 kopecks.

After the revolution of 1917, the new government adopted several decrees designed to provide children with food. Students were ordered to be fed in school canteens. Those who did not attend schools - in special points. Meals were free and obligatory for all, regardless of the class origin of the parents. This approach, despite the scarcity of the list of dishes, has become a real salvation for many.

In the future, the basis of the approach to the organization of baby food was the "Book of Tasty and Healthy Food", compiled by the founder of Soviet dietology Manuil Pevzner. Fried, spicy and spicy food was excluded from the school menu, the emphasis was on boiled meat and broths, jelly and milk porridge. Confectionery and juices were given only to older students.

During the perestroika, school meals changed, a two-week menu was developed, which includes new school products and meals. In 2008, another large-scale reform took place, which expanded this list. Such a system was supposed to operate until 2023. But new products have appeared, WHO recommendations have changed. Therefore, the norms were considered obsolete and revised.

The following products are currently prohibited in Russian schools:

Vinegar, mustard, ketchup, mayonnaise;
Raw smoked sausages, mushrooms, pickled vegetables and fruits;
Navy macaroni, fried eggs, empanadas with cottage cheese, cheese curds, cream cakes;
Potato and corn snacks and chips, chewing gum and hard candies;
Liver, heart and tongue, other than beef;
Palm, cottonseed, coconut and rapeseed oils;
Milk below 2. 5% and above 3.5% fat, cottage cheese over 9% fat;
Minced meat and fish dishes, pancakes and fritters, salads prepared on the field.

Beginning in 2021, elementary students should receive a free hot breakfast or lunch.

USA: from farm products to hamburgers and back

In the USA, the first school canteens appeared at the beginning of the 20th century, when women began to work en masse. Prior to this, children did not eat at school, but dined at home or bought a snack, preferring sweets.

The Great Depression of the early 1930s. created millions of unemployed, farmers could not sell food, as a result, many Americans were starving.

Then the government began to buy up surplus agricultural products and hire women to cook meals and serve them to schoolchildren.

As a result, farmers could count on the state as a buyer, parents worked, and hungry students received a guaranteed meal once a day.

American anthropologist Margaret Mead approached the problem of school meals systematically. She formulated the principles of nutrition for students. They are based on full-fledged dishes of meat, vegetables and legumes, milk, citrus fruits and bread and butter. To make the menu appealing to everyone, Mead suggested muted colors, mild flavors, and one spice—salt.

After World War II, the US Congress passed the National School Lunch Act, which made the school meal program permanent for the first time. Twenty years later, as an anti-poverty measure, Congress passed the "Children's Food Act," which introduced breakfast programs and placed school meals under the jurisdiction of the Department of Agriculture.

But over time, the school lunch turned into trays of hamburgers, sweet soda and french fries. Children stopped eating properly.

In 2012, the Ministry of Agriculture made the first major changes to the school menu in 15 years. Children were to be offered fruits and vegetables daily, the availability of whole grains increased, and the content of saturated fats, trans fats and salt in meals decreased.

In the first few years, the demand for refreshed lunches fell, but students gradually got used to vegetables and organic products.

United Kingdom: from cheap food to balanced meals

When in the 1870s. Compulsory primary education was introduced in Great Britain, thousands of poor children came to class hungry.

In 1921, criteria were established as to which family income children could eat free of charge at school. But this law was not implemented for various reasons.

It was not until 1944 that laws were passed requiring all local authorities to provide free, nutritious meals to schoolchildren. In 1946, free milk was introduced for all students. But at 1980, the conservative government of Margaret Thatcher abolished this rule.

Thatcher encouraged the privatization of school food services. The Competitive Bidding Act allowed private companies to bid for school meals. These changes, without adequate measures to ensure minimum nutritional standards, resulted in school meals being cheap rather than nutritious.

Aggressive advertising of unhealthy food encouraged children to eat it every day. It was sold cheaply in supermarkets, so it was more difficult for parents to allocate money for more expensive fruits and vegetables.

The shift to fatty, sugary and highly processed foods led children in the 1990s to were rated as malnourished compared to children in the 1950s.

In April 2001, the Food Standards Agency was established to promote healthy eating, and many local governments have developed nutrition policies.

As a result of all the changes, the school lunch in the UK today consists mainly of natural products. The consumption of salty, spicy, fried foods, seasonings is limited, skimmed milk, fruit juices, fresh fruits and vegetables are actively used.

What can be done?

Keep track of what your child eats at school. If you doubt that he is full, collect a lunch box.

Read also

Weekly menu with recipes
How to assemble a school lunch box
make up the perfect school lunch?

Food traditions in the UK and USA

Autonomous non -profit professional

Educational organization

“Kuban Institute of Professional Education”
Project

9000 comparative characteristics"

Completed by student:

group: 19-PR2-9

Full name: Orlova Anna Antonovna

Head: Bogieva Tina Romanovna

signature meals and products

1. 3 Daily diet

1.4 Drinks

Chapter 2. Traditions and eating habits of the people of Great Britain

Conclusion

References

Introduction

Boasting an appetizing variety of dishes, modern English cuisine brings together all the virtues of various culinary traditions from around the world. Over the past few decades, English cooking has undergone significant changes. Chinese, Indian, Italian and French food is now no less popular in England than traditional dishes.

The cuisine of the United States of America, like its people, is a combination of diverse cultural and national traditions. The basis of American cuisine is the traditional food of the British, who arrived on the continent to conquer new lands. Since North America became open to Europeans, representatives of many nations have visited these lands at different times. Today's American cuisine is a mixture of all kinds of culinary dishes of the indigenous population of America with the traditions of those peoples who set foot on these lands as conquerors - the British, Spaniards, Portuguese, French and Italians. Because of the resulting confusion, quite a few talk about the absence of national American cuisine as such.

Chapter 1. Traditions and eating habits of the inhabitants of the United States of America

Despite the reputation of the country with the most non-original cuisine on the planet, the USA is one of the true culinary capitals of the world. Many and many generations of emigrants from all over the world brought their traditional culinary elements here, forming many "centers" for the distribution of the national cuisine of a particular region. US cuisine is a fusion of different cultures and national food traditions. It is based on the traditional food of the English colonists. Since the discovery of North America by Christopher Columbus, representatives of almost all nations have moved here at different times. Their customs and traditions have become a contribution to the creation of the national, or rather international, menu of today's America. The culinary traditions of various regions of the United States can bear a strong imprint of the ethnic groups that make up the majority in it. The northeastern regions of the country, for example, clearly gravitate towards the folk cuisine of Britain and other Western European countries, in the southern states you can find a large number of Creole, African and Mediterranean elements, in the southwestern and western states Mexican cuisine dominates, and in the port cities of the western coast there are clear elements of the culinary of France and the peoples of the Pacific Ocean. Moreover, these traditions are often fantastically mixed with each other, and the neighborhood on the same table of Greek wine and Chinese noodles or pizza and fried sausages surprises few people. Really popular throughout the United States are, perhaps, only Italian, Chinese, Thai, Korean, Indian and Latin American cuisines.

1.1Dietary traditions in different states

Salads are ubiquitous, ranging from the simplest (such as fresh cucumbers or tomatoes) to multi-ingredient vegetable-based branded mixes.

Typical Southern states are fried chicken, country-fried steak, smoked pork (BBQ), cornmeal fritters and bread, she-crab soup, and cutlets (Maryland crab cakes) of them.

In the states of New England, boiled corned beef with vegetables (boiled dinner), fish dishes, lobsters, clam chowder are traditional.

Grilled beef steak, baked potato, chocolate cake are table decorations in the Midwest. Midwestern cuisine has been strongly influenced by Italian immigration ("deep" Chicago pizza, fried ravioli in St. Louis, etc.)

dishes for which are fajitas, tacos, burritos, chile con carne, stuffed sweet peppers and other Tex-Mex dishes.

Ice is widely used in the diet of Americans. A pitcher of ice is a common attribute of service in a restaurant. Iced tea is popular. Beer is usually served cold in a chilled mug.

Typical dishes and products

American Pizza - pizza with a lot of meat (sausages, minced meat, etc.), Brownie - a rectangular piece of rich brown chocolate cake, Chili con Carne - spicy meat dish with chili , Chocolate Chip Cookies - cookies with chocolate chips, Jambalaya - a dish of rice, meat and vegetables, Muffin - a small cake, banana split - ice cream with banana, whipped cream, sprinkled with nuts, peanut butter, Bagel - an American equivalent of a bagel, barbecue, beefsteak , hamburger, mashed potatoes, maple syrup, ham, corn dog - sausage in cornbread dough, cornbread, corn flakes, doughnuts, popcorn, Waldorf salad - sweet and sour apples, celery root and walnuts, Caesar salad, Sandwiches, Tabasco Sauce, Thousand Island Sauce, Clam Chowder (clam soup), Taco, Pumpkin Pie, Cheesecake, Roasted Turkey.

Daily ration

Everywhere you can find samples of simple and hearty food, the cooking traditions of which are inherited from the numerous recipes of the peoples of the Old World, primarily Europe. These include the already truly popular Italian pasta and pizza, Chinese noodles or various sauces, European bacon, sausages and scrambled eggs, as well as cosmopolitan types of all kinds of barbecue or vegetable salads, various dairy products and juices. The Americans themselves most often refer to their national dishes as fried chicken (most often it is cooked simply in the oven, although the canonical option is baked on charcoal or grilled), roast beef with blood, pork ribs, stuffed turkey, meatloaf, fried or baked potatoes , baked beans, pancakes with maple syrup and apple pie.

Breakfast usually includes traditional corn flakes with milk, chips, muesli, scrambled eggs with and without bacon, buns with jam, sometimes oatmeal or rice porridge (cereals in general are not very popular), vegetable and fruit salads, and the obligatory fruit juice or coffee. Lunch (second breakfast) and lunch are usually very light and include various salads, fast food, coffee or sandwiches. But the dinner is quite dense and varied. The first courses are usually quite few - light (but thick!) soup or broth, as well as various vegetable and fruit salads of large cuts. The second is a variety of steaks, roast beef and burgers, all kinds of meat and poultry dishes, sausages and seafood. Moreover, most often all main courses are rather bland, as a large number of sauces, herbs and seasonings are used, served separately.

Sauces and condiments. Ground chili is a favorite spice in Tex-Mex cuisine, which is based on meat and tortillas. "Fire pepper" is combined with garlic, onion and sometimes cumin. The sharpness of the mixture is of decisive importance. In international cuisine, hand-eaten sauces such as satsa (spicy tomato sauce) and guacamole (avocado gravy) have been a constant favorite in international cuisine for many years. Many American condiments are reminiscent of the traditional, classic barbecue picnic in their style. Spicy, savory and uncomplicated, they combine the sweet taste of honey and a light aroma of smoked meats, which is introduced using the smoke of fragrant tree species - North American gingko hazel or mesquite tree. The basis of many American delicacy sauces is the ubiquitous ketchup. Honey, often used in combination with garlic and other savory seasonings, is among the fashionable “chips” today. No wonder if they soon become fashionable pickles with honey.

Often, a glass of indispensable ice water, cola or juice is served with the main course (in many establishments, their cost is even included in the price of the main course). Every menu usually has a wide selection of vegetarian dishes.

All kinds of vegetables are always used as a side dish, especially stewed legumes, corn, asparagus, cauliflower and potatoes in all forms. Rice, cereals and pasta are practically not used as a side dish - they are most often assigned the role of independent dishes. Also, very little bread and flour products are consumed (the exception, of course, are buns, sandwiches and various hamburgers, but there is practically no place for them at dinner). But various desserts are found in abundance - fruits with whipped cream, cakes, muffins, cookies, candied fruits and nuts, donuts (donuts) and puddings of all kinds and thousands of recipes.

1.4 Drinks.

Dessert is followed by a cocktail, coffee, tea, fruit juice or fresh fruit, and the range of beverages consumed is truly enormous. Tea is usually served cold and without sugar, but with lemon and ice, or in the English style with milk.

The United States produces a huge variety of alcoholic beverages, from high-quality California wines, first-class bourbons and downtown whiskeys, to rather specific local beers or rums, which are brewed almost everywhere. In almost all establishments, alcoholic drinks imported from all regions of the Earth are available.

Chapter 2. Traditions and eating habits of the inhabitants of Great Britain

From time immemorial, the national English cuisine has not been distinguished by particular sophistication and delicate taste. Gastronomy experts considered it rather boring and monotonous: traditional beef steak, raw vegetables and pudding for dessert.

In cooking, the British are just as committed to tradition as they are in many other things related to everyday life. An Englishman's day usually begins with morning tea or orange juice, which is drunk in bed. The first breakfast is usually scrambled eggs with bacon (it should not be too greasy), oatmeal (poridge) and toasted toast with orange jam. Some prefer fried herring, sausages or kidneys to scrambled eggs. All this is washed down with a large amount of tea. A feature of English cuisine is that many English people are faithful to the same breakfast day after day.

Lunch or second breakfast is served at half past one. Its menu most often includes a roast (always with fried potatoes and green vegetables), dessert, pudding, rice with milk, sometimes cheese, which is eaten not only with bread, but also with special biscuits and butter.

Some families (especially in the central and northern regions) have big tea instead of dinner. Sandwiches, smoked herring or cold meat, salad, sometimes a hot dish are added to the cakes. But more conservative families look at such a substitution with disdain and remain faithful to a good dinner, which consists of a light snack or soup, fried meat (always with potatoes and herbs) and dessert.

However, traditional cuisine does not conflict with its variety and attractiveness. Many people like the English way of frying natural meat dishes: steaks, langets, roast beef, as a rule, are not fried until fully cooked. "English steak" is certainly a steak with blood.

The English consume a lot of meat, and of the most varied kind (excluding only fatty pork). Minced meat dishes are not in use. The meat is served with various sauces, marinades, most often tomato sauce and pickles. Mint sauce is very common, which is a well-infused mixture of finely chopped mint leaves, water, sugar and wine vinegar.

Cognac sauce is cognac heated in butter with added sugar. Puddings are poured with this sauce. The sauce is set on fire from a match and served as a hot dish.

Wine Hot Sauce is a heat-whipped mixture of eggs, natural white wine, sugar, lemon peel powder and lemon juice. food traditional cooking

Ketchup is also common.

Meals are usually prepared with rendered lard or margarine. English roasts are eaten with low-fat meat sauce (Grevy), lamb with mint, poultry with white sauce, and steak with fried onions.

An important place in the diet of the British is occupied by fish - cod, smoked herring. Kalkan and salmon are especially tasty.

Only vegetables and potatoes are offered for garnish. The range of vegetables in English cuisine is very limited compared to the cuisines of other countries. The most common are turnips and cabbage, as well as onions, carrots, green salads, potatoes, all kinds of greens (dill, parsley, celery, etc.). Capers are often used. Side dishes from cereals and pasta are not successful.

The British prefer potato chips served with fried meat or fish dishes. Flour dumplings are also used as a side dish. Snacks in English cooking are very diverse, especially a lot of fish gastronomy.

The British are very supportive of all kinds of sandwiches and canapes - but not with sausages and sausages. Among the first courses, the palm belongs to broths and mashed soups, but the British do not refuse dressing soups (such as borscht, pickles, vegetable soups, saltworts) - they are simply consumed much less often.

Egg dishes are traditional. The British love eggs

soft-boiled, omelettes with cheese, ham, bacon, natural scrambled eggs.

Toast - fried white bread - is always served at the table, especially popular is toast fried in butter with grated cheese.

Bread - wheat and rye - consumed in small quantities. It is replaced by potatoes cooked in English.

As a dessert, fresh fruits, fruit and berry purees with cream, ice cream are widely used. Of the fruits, apples are the most common. Pie with them is a national dish. Grapes, lemons, oranges, plums, dates, almonds and other nuts are used to make cakes. Common desserts are dry fruit compotes with cream and tea.

Many types of cheese are produced in England, some of which are internationally renowned, such as Chinair, Chester and Stilton. They are served at the end of dinner with dessert wines. Of the drinks in England, tea is the most widely used. The British drink tea up to seven times a day, especially strictly they observe tea drinking at 17 o'clock (five o'clock). Tea is served with cakes with candied fruit, almonds or other nuts, biscuits, spiced bread or thinly sliced bread with butter.

Tea drinking in England is more than a habit. Under any circumstances - important or insignificant, as well as to pass the time, the British drink tea. It is brewed, as a rule, from a mixture of several varieties. The teapot is scalded, the tea leaves are poured (the dose is a teaspoon of tea per person, plus one per teapot), they are poured with boiling “white spring” water, adhering to the golden rule - “bring the teapot to the boiler, not the boiler to the teapot”.

Tea is usually drunk with a small amount of milk, and be sure to add tea to hot milk, and not vice versa. Before pouring tea again, the cup must be cleaned of sediment. In institutions in the morning and in the afternoon, work stops for a few minutes to give each employee the opportunity to drink a cup of tea prepared by a special worker.

In terms of tea consumption per capita, England is one of the leading countries in the world. Coffee is much less common.

Conclusion

Summing up, we can say that the cuisine of the countries of North America, namely the USA and Great Britain, has distinctive features and traits.

Firstly, this is the fact that both of these countries have a very diverse ethnic composition and the bulk of the population there are emigrants. In both the US and the UK, settlers not only brought their own cooking recipes with them, but also adopted their food traditions from the indigenous population. For example, in the United States, settlers learned from the Indians how to grow corn, beans, and other native plants. Yes, and in the UK to this day they prepare dishes of the indigenous population of the country.

The second distinguishing feature of the cuisines of both these countries is the love for meat products, and meat is most often cooked on coals or baked in the oven. The most popular meat dishes are fish steaks, beef and pork, steaks, roast beef, langets, beef schnitzels, turkey, smoked pork, as well as deep-fried chicken.

The third feature is the widespread sale of fast food. Here the influence of American traditions in nutrition on Canadian ones is already affecting.

Also, a distinctive feature is the use of such products as corn, pumpkin (pumpkin soups, pies, various desserts from pumpkin), beans, wedge syrup and others.

References

1. Furs, IN Technology of production of public catering products: textbook. allowance for students. specialist. "Commercial activities of universities" / Furs, Ivan Nikolaevich. - Minsk: New knowledge, 2002. - 798 p.

2. Kovalev, NI Cooking technology / Kovalev, Nikolai Ivanovich, Kutkina, Margarita Nikolaevna, Kravtsova, Valentina Aleksandrovna; Industry center is elevated. qualified trade workers; Ed. M.A. Nikolaeva. - M.: ID "Business Literature": Omega-L, 2003. 467 p.

3. Golubev, VN Handbook of a catering worker / Golubev, Vladimir Nikolaevich, Mogilny, Mikhail Petrovich, Shlenskaya, Tatyana Vladimirovna; Ed. V.N. Golubeva. - M. : DeLi print, 2003. - 589 p.

4. Dubtsov, GG Cooking technology / Dubtsov, Georgy Georgievich. - M.: Mastery, 2002. - 269 p.

5. Kharchenko, NE Technology of food preparation: textbook. allowance for education. primary institutions. profession. education / Kharchenko, Nelli Erievna, Chesnokova, Lyudmila Georgievna. - M.: Academy, 2004. - 281

6. Shatun, LG Cooking technology: textbook / Shatun, Lyubov Grigorievna. - M. : Dashkov i Ko, 2004. - 479 p.

7. Handbook of commodity science of food products / Rodina, Tamara Grigorievna, Nikolaeva, Maria Andreevna, Eliseeva, Lyudmila Gennadievna and others; ed.
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