Annex 0: Menu Preparation – MENU EXAMPLE (BASE) 
 
 
Saturd
 Monday Tuesday Wednesday Thursday Friday ay Sunday 
 Vegeta Vegetable
1st Vegetables Vegetables Vegetables Vegetables Vegetables bles s  
course  
 
 Potato/ Cereals/pota
Pasta Rice sweet potato Pulses to Pasta Rice 
 
 Vegeta Vegetable
2nd Vegetables Vegetables Vegetables Vegetables Vegetables bles s 
course  
 
Red meat Pulses Egg Fish White meat Pulses Fish/Egg 
Dessert Dairy 
s Fruit Fruit Fruit Fruit Yoghurt Fruit desert 
 
 
Based on this structure, the promoting unit or the winning bidder will draw up 
the hot/cold menus according to that established in the specifications, where the 
different criteria demanded are laid out. 
 
This menu structure must be adapted on the basis of the following criteria 
specified in the instruction: 
 
I- Fresh and seasonal products 
II- Added/refined sugars and processed and ultra-processed products 
III- Provision of plant-based menus 
 
Note: As a guideline, flour-based products can go in the first or second course, 
and the proteins and flour-based products can be interchanged horizontally, 
respecting the frequencies.