How to make the menu in kindergarten

How to make the menu in kindergarten

Making the menu for organized children's collectives, it is necessary to get approved at the legislative Collection of Compoundings of Dishes and Culinary Products level for kindergarten. It is the technical documentation containing norms of laying of ingredients, an exit of semi-finished products and ready dishes.

It is required to you

  • The collection of compoundings of dishes and culinary products for kindergarten
  • Computer
  • Software for drawing up checklists


1. Choose for a dish breakfast from appropriate section of the Collection of compoundings. Taking into account physiological needs of the child, the breakfast can consist of porridge, omelet, cheesecakes, cottage or vegetable casserole. It is possible to choose tea with sugar, coffee with milk or cocoa from drinks. It is important that proteinaceous and carbohydrate breakfasts alternated, and dishes did not repeat within a week.

2. Make the menu of a lunch taking into account four courses. In many fresh vegetables during what season the food would not be made. It is better to fill these salads with vegetable oil, but not sour cream. Mayonnaise and soy sauce in baby food have to be excluded.

3. Plan in the menu of at least 5 soups. Better - is twice more and if they repeat at an interval of two weeks (taking into account 5-day work of kindergarten). Surely include fresh Russian cabbage soup, borsch, fish soup, vegetable soups and cream soups. Avoid some rassolnik, solyankas and others, containing salty or spicy ingredients. Also you should not include the soups cooked on the basis of mushroom broths in the menu of kindergarten (in general it is better to exclude mushrooms).

4. Enter not less than 10 combinations of second courses. Meat is better to give to children melkokuskovy (goulash) or chopped (meatballs, zrazas). It is desirable to avoid such ways of heat treatment as frying, giving preference to suppression and roasting. The bird needs to be chosen fast, combining it with vegetable purees. Grain – rice and buckwheat is also allowed to meat. Fish garnish pounded potatoes. As second course casseroles are allowed. From drinks – juice, kissels, compotes.

5. Develop the menu of an afternoon snack. Dishes have to be small on volume and not really high-calorie. As ideal option the baked fruit – apples, pears can serve. If for lunch there was a vegetable garnish – for an afternoon snack it is possible to choose rice casserole with sweet sauce from dried fruits. Also products from cottage cheese are popular – you only watch that this day they were not offered for breakfast.

Author: «MirrorInfo» Dream Team