Breakfast: fresh milk, barbecued pork buns.
Lunch: Diced scallops, stewed tofu, scrambled eggs with tomatoes, lean spinach and pork liver soup.
Noon: Sydney.
Dinner: Anti-flu tea horseshoe cake.
2. Tuesday
Breakfast: Sauced meat, rice rolls vegetable porridge.
Lunch: tomato sauce, ham, eggs, papaya and crucian carp soup.
Noon: bananas.
Dinner: Sweet potato with milk and sesame sauce.
3. Wednesday
Breakfast: Fresh milk and scallion oil roll.
Lunch: Barbecued carrots, lettuce in oyster sauce, seaweed, dried shrimps, egg soup and fruit.
Noon: Apple.
Dinner: tremella eggs, red dates and sugar water.
4. Thursday
Breakfast: shredded pork porridge with mushrooms, fried dumplings.
Lunch: rice, sweet and sour meatballs, green vegetables and mushrooms, tomato and egg soup.
Noon: A box of yogurt.
Dinner: braised noodles with vegetables and meat, jade white jade soup.
5. Friday
Breakfast: milk, sandwich bread.
Lunch: Yangzhou fried rice, Xihu beef soup.
Noon: Seasonal fruits.
Dinner: assorted vegetable paste and scallion cake.
1, the diet is up to standard. Kindergartens should formulate recipes with adequate nutrition and reasonable proportion for all ages to ensure that the daily intake of nutrients, vitamins and minerals reaches the standard. Do not use milk-containing drinks instead of milk; Do not provide drinks containing food additives and foods containing genetically modified organisms.
2. There are many kinds. Kindergartens should reasonably choose the types and quantities of food according to the food supply situation in local and seasonal markets, combined with the standard of food expenses, minimize the purchase of fruits and vegetables in off-season and realize zero inventory of fruits and vegetables.
3. Eat scientifically. In principle, kindergartens should provide three meals at two o'clock, and reasonably determine the meal time, in which breakfast should not be later than 8: 30, small class dinner should not be earlier than 16: 40, and large class dinner should not be earlier than 17: 00. Create a relaxed and pleasant dining atmosphere, arrange the dining links well, do not organize exercise for half an hour before meals, eat for 20-30 minutes every meal, rest for 10- 15 minutes after meals, and do not grab food or pack.
4. Classified management. Kindergartens should set up separate food storage places, and be equipped with good ventilation, moisture-proof, rat-proof and other facilities. Food storage should be classified, with partition wall 15cm and 20cm from the ground, and placed according to the principle of first-in and first-out, with obvious signs in different areas.
5, regular inventory. Dining room items should be put into storage, checked, kept and delivered by special personnel, and the quantity should be counted, the quality should be checked, the procedures should be complete, and the materials, bills, accounts and tables should be consistent. Inventory should be settled daily, and relevant personnel should sign the inventory voucher after inventory.