A. black pepper steak, potato salad, milkshake B. cheese fried pork chop hamburger, French fries, coke C. braised pork rice, vegetable soup D. miscellaneous grains, vegetables, sparerib soup

Expand the standard of providing set meals in school canteens;

1, food selection, collocation should be combined with the growth and development characteristics of students and the nutritional and health needs of students of different ages, and the recipes for meals should be scientifically formulated, taking days as the unit, and the recipes should not be repeated within one week, so that the collocation is reasonable and the nutrition is balanced. The new standard has more clear requirements for the nutrition, catering and cooking of school canteens.

2. School canteens should establish a cereal-based dietary pattern and provide traditional coarse grains, such as millet, corn, oats, mung beans and kidney beans. Encourage school canteens to develop low-fat, low-salt and low-sugar meals.

3. The commodity department of boarding schools must strictly control and manage high-fat, high-salt and high-sugar foods such as hamburgers and instant noodles, and may not sell unhealthy sugary drinks such as carbonated drinks.

4. Schools should make use of public information platforms and other means to timely announce the information on the procurement of major raw materials, feeding units and other information to parents of teachers and students. A diet committee composed of representatives of students, parents and teachers will be set up to give full play to its role in nutrition education, diet recipes, food quality and daily supervision and management.