Breakfast: fresh milk and barbecued pork buns.
Lunch: Scallop powder, stewed tofu, scrambled eggs with tomatoes, lean spinach and pork liver soup.
Noon: Sydney.
Dinner: Anti-flu tea water chestnut cake.
2. Tuesday
Breakfast: Sauced meat, vegetable porridge with flower rolls.
Lunch: tomato sauce, ham and eggs, papaya and crucian carp soup.
Noon: bananas.
Dinner: sweet potato milk sesame sauce.
3. Wednesday
Breakfast: Fresh milk and scallion oil roll.
Lunch: stewed carrots with barbecued pork, lettuce in oyster sauce, seaweed, shrimp skin, egg soup and fruit.
Noon: Apple.
Dinner: tremella eggs, red dates and sugar water.
4. Thursday
Breakfast: fried shredded pork porridge with mushrooms and 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 and Xihu beef soup.
Noon: Seasonal fruits.
Dinner: assorted vegetable paste and chopped green onion shortcake.
1, the diet is up to standard. Kindergartens should formulate nutritionally adequate and reasonable age-wide recipes 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 out-of-season fruits and vegetables, and realize zero inventory of fruits, vegetables and meat.
3. Eat scientifically. Kindergarten should provide three meals at two o'clock in principle, 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, do not organize exercise half an hour before the meal, eat for 20-30 minutes every meal, rest for 10- 15 minutes after the meal, and don't rush or pack food.
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, the partition wall should be 15cm, 20cm above the ground, and placed according to the principle of first-in and first-out, and different areas should be clearly marked.
5, regular inventory. The items in the canteen should be put into storage, checked, kept and delivered by special personnel, and the quantity check, quality inspection, formalities are complete and the bill of materials is consistent. The inventory shall be settled on a daily basis, and the relevant personnel shall sign the inventory certificate after the inventory.