Canteen menu preparation principles

1, according to the work nature of the dining group (such as physical labor, light physical strength and other factors) to meet the nutritional needs of the dining object;
2, fully understand the meal group structure (such as region, male to female ratio, etc.), dietary components should be accepted by the object, cooking processing can promote appetite;
3, consider the combination of color and fragrance, food varieties as much as possible, but need to be adjusted according to the economic conditions of the object, market supply characteristics;
4, try to reduce the loss of nutrients in the process of processing and cooking, improve the digestion, absorption and utilization of food;
5, should pay attention to food hygiene, ensure food safety, pay attention to the taboos of group catering。