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校园食堂 | 美好“食”光里的暖心守护

发布者：广州市斐特思学校 FCG 2024-07-08 08:25:48

倾听学生之声，是广州斐特思历来秉持的行动理念。在学校食堂里立着一个别致立牌，当中每日菜品一览无余，学生们每次餐后经过，都会来到立牌前为自己喜爱的菜式贴上小星星“打call”。

日复一日地，食堂收到了许多同学的小星星，而基于这些口味偏好，专业厨师与营养师们精心制定着每日菜单。

岁和欣有兆，甘菜已春生。一起深入斐特思食堂的日常，一窥那些五彩小星星背后的守护故事。

Listening to students' voices has always been the guiding principle of Fettes College Guangzhou. Inside the school canteen, a special board displays all the daily menu options. After each meal, students reach this board to show their support by placing little stars on their favourite dishes.

Our students give the canteen countless stars day after day. Our professional chefs and nutritionists carefully curate the daily menu based on their taste preferences.

Let's delve into the daily life of the FCG canteen and uncover the stories behind these colourful little stars.

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美味不重样

感受本土与国际化的魅力

清晨6点，天色未亮，广州斐特思食堂后厨已是忙碌景象。厨师们身着整洁制服，精神抖擞地开始了一天的工作。

今日餐单是西式风味早餐，厨房里这头正制作蛋挞，另一侧则在准备扒芝士牛肉堡：只见厨师先为肉饼抹上花生油、烘烤15分钟；再耐心地给面包抹上层层黄油、将滋滋喷香的肉饼和芝士片叠在一块儿，置于烤炉中200℃烘烤至芝士融化；待热气腾腾的牛肉堡出炉时，温暖的牛油香气和馥郁肉香交织扑鼻而来，令人垂涎欲滴。

广州斐特思的早餐是中西结合的：一周里，既会有西式的扒芝士火腿三明治、牛奶吐司、西式肠、麦芬、薯饼等，也会有紫菜虾皮小馄饨、生滚时蔬海鲜粥、手抓饼、春卷、烧卖等这类经典中式早餐。

广州作为中国的南大门，自古以来就是经济繁荣、文化多元的城市，千年来不断吸纳多元化的饮食文化精华，逐渐形成以独特烹饪技巧和丰富食材资源而著称的广州菜。深受本地饮食文化的熏陶和影响，广州斐特思的食堂菜品亦丰富多样——午、晚餐常以粤式菜品为主，精心搭配不同的地方菜式，如江浙、闽南、日式、中东、意大利、越泰风味等等，让学生既能品尝本土熟悉美味，又能领略国际的多元魅力，体验到不同国家、不同文明的饮食文化。

Variety without compromise, experiencing the charm of local and international flavours.

At 6 am, when the sky is still dark, the kitchen at the FCG canteen is already bustling with activity. The chefs in tidy uniforms start their day with renewed energy.

Today's menu features a Western-style breakfast, with chefs busy making egg tarts and preparing cheese beef burgers. First, the chefs coat the meat patties with peanut oil and bake them in the oven for 15 minutes. Then, they patiently spread butter on the bread, stack the juicy meat patties and cheese slices together, and place them back in the oven at 200℃ for another 3 minutes until the cheese melts. When the steaming hot beef burgers are ready, the warm aroma of butter and rich meat blend, making mouths water.

FCG's breakfast options blend Chinese and Western flavours. Throughout this week, students can enjoy Western-style dishes such as grilled cheese and ham sandwiches, milk toast, Western sausages, muffins, and hash browns. Classic Chinese breakfast items include seaweed and shrimp dumplings, fresh seafood and vegetable porridge, hand-held pancakes, spring rolls, and shao mai.

As the southern gateway to China, Guangzhou has always been a city of economic prosperity and cultural diversity. Over the centuries, it has absorbed the essence of diverse culinary cultures, gradually forming Cantonese cuisine, renowned for its unique cooking techniques and rich ingredient resources. Deeply influenced by the local food culture, the canteen at FCG offers diverse dishes. Lunch and dinner often feature Cantonese cuisine as the mainstay, carefully paired with various regional flavours from Jiangsu and Zhejiang, Fujian's southern regions, Japan, the Middle East, Italy, Vietnam, and Thailand. It allows students to enjoy familiar local delicacies and experience the diverse charm of international cuisines, gaining insights into the food cultures of different countries and civilisations.

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从学生出发

处处用心多一点

中午11点，热火朝天的后厨中，只见厨师们忙碌的身影在蒸汽腾腾的灶台前穿梭，锅铲翻飞，火焰跳跃，为午餐预热。烟火气里，有家的味道。

食堂的钟师傅此时正烹制一道富含蛋白质、脂肪、维生素等多种营养成分的五花肉焖鹌鹑蛋。在常规做法中，五花肉的炖煮时间多为半小时左右，然而钟师傅却匠心独运，将肉焖足整整一小时。长时间的精心炖煮，不仅让五花肉的油脂充分渗透入鹌鹑蛋中，使蛋更加入味，更确保了肉质软烂，口感细腻。多出的这半小时，透出食堂师傅的无微不至及对学生口味的深入了解。

广州菜注重制作工艺，烹饪技巧多样，对厨师技艺要求颇高。食堂的数位中西餐厨师，人均拥有15年以上经验，正餐时间更由两位具备丰富粤菜烹饪经验的厨师掌勺。厨师们对于学生的喜好了然于心，而且为了让孩子们吃得更健康，降低高糖、高盐食物的摄入，食堂绝大部分的菜品都做得比成人口味要清淡些，更为符合这个年龄段的需求标准。

食堂的用心之处还体现在众多细微日常里：

· 为确保食物安全与营养，厨师烹饪蔬菜前都会采用沸水、多水量、短时间的方式进行焯水，既能确保蔬菜煮熟煮透，又有助于保留其营养价值。

· 充分考虑到低年龄段孩子的饮食偏好，对于大块的食材，食堂会特意处理成更小块、更易入口的体积，使其更易于被消化吸收。

· 食材选购流程规范，从严把控，从品鉴和甄选食材，到对各批次食材进行动态评估、开展定期抽样送检，所有环节都需严格把关。

· 除食堂自身的运营管理机制，学校每周还会进行例行检查，检查内容包括进货渠道与台账、菜品留样是否合规、存货是否新鲜，冰柜存货是否覆盖保鲜，餐具与环境卫生等。

这份细致入微的关怀，暖胃更暖心，也是校园生活应有的温度。在这样的食堂用餐，学生不仅能够享受美食，更能感受到如同家常菜里的亲切味道。

Students-centred, every detail is meticulously attended to.

At 11 am, the bustling kitchen is filled with the bustle and hustle of chefs busily working. Their figures dart in and out of the steaming stove tops, flipping cooking utensils and dancing flames, preparing for the lunch rush. In this atmosphere of cooking fumes, there is a hint of the familiar taste of home.

Chef Zhong in the canteen is preparing a braised pork belly dish with quail eggs, rich in protein, fat, vitamins, and other nutrients. While the standard cooking time for pork belly is around half an hour, Chef Zhong takes a more artful approach, stewing the meat for a full hour. This extended cooking time not only allows the fat from the pork belly to penetrate the quail eggs, making them even more flavourful, but also ensures that the meat is tender and delicate in texture. This additional half hour reflects the canteen chefs' meticulous care and deep understanding of students' tastes.

Cantonese cuisine emphasises crafting techniques and diverse cooking methods, demanding high skill levels from chefs. The canteen's Chinese and Western chefs have an average of over 15 years of experience, with two chefs specialising in Cantonese cuisine taking charge during mealtimes. The chefs have a keen understanding of the students’ preferences and, to promote healthier eating habits and reduce the intake of high-sugar and high-salt foods, most of the dishes in the canteen are prepared to be lighter in taste than those for adults, better suiting the dietary needs of this age group.

The canteen's attention to detail extends to many aspects of daily operations:

· To ensure food's safety and nutritional value, chefs always blanch vegetables using boiling water, plenty of water, and short cooking times. It ensures that the vegetables are cooked thoroughly and helps retain their nutritional value.

· Considering the dietary preferences of younger children, the canteen specially processes larger pieces of food into smaller, more easily edible portions, making them easier to digest and absorb.

· The procurement process for ingredients is strictly regulated and controlled. All steps are carefully monitored, from tasting and selecting ingredients to evaluating each batch and conducting regular sampling for inspection.

· In addition to the canteen's operational management mechanisms, the school conducts weekly routine inspections. These inspections cover areas such as sourcing channels and records, compliance with food sampling regulations, freshness of inventory, proper refrigeration of stored food, and hygiene of tableware and the environment.

This meticulous care warms the stomach and touches the heart, reflecting the warmth that should be present in campus life. Dining in the FCG canteen, students enjoy delicious food and feel the familiarity and comfort akin to home-cooked meals.

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健康成长

营养均衡至关重要

相关研究表明，孩子的智力发育与饮食营养有直接关系，饮食对大脑的发育有着重要作用，儿童生长发育时期的膳食应注意膳食要多样化，量要充足且平衡合理。广州斐特思从学生的生长发育和身心健康需求出发，日日如一地用心提供营养丰富的餐食。

根据科学的营养膳食指导方案，学校采用自助式的三餐三点饮食方案，每一餐都由专业营养师精心设计，并配合季节及时做出调整。在搭配科学的三餐之外，上、下午及晚间还会分别提供水果、点心、酸奶等间点服务，达到全天摄入蛋白质35%、碳水化合物30%、纤维和维生素25%、其余10%的均衡营养标准。

广州斐特思实行陪餐制，无论年纪大小的孩子，学校的老师都会陪伴他们一同进餐，并细心提醒同学们要注重荤素搭配，不要偏食、挑食。因此，每天的用餐时间也是师生增进交流的机会。

一年级班主任Tyron老师与Tanya老师陪伴学生进餐，Tyron老师对孩子们说：“多吃蔬菜身体才能更强壮！”

夜已黑，寄宿生们陆续结束晚修，返回宿舍。夜晚8点，学校食堂仍亮着灯火，散发出点点温暖光芒。有部分学生最近表示，希望晚修后能吃到热气腾腾的美食。如同学们期望的那样，学校食堂迅速响应、特别上线了炒粉炒面和水饺等宵夜选项，让大家在忙碌的学习之余也能获得舌尖上的满足。

For healthy growth, balanced nutrition is crucial.

Relevant research has shown a direct relationship between children's intellectual development and dietary nutrition. Diet plays a significant role in the development of the brain. Therefore, during children's growth and development period, attention should be paid to ensuring a diverse, adequate, balanced, and reasonable diet. At FCG, with a focus on students' growth, development, and physical and mental health needs, efforts are made every day to provide nutritious meals.

Following a scientific nutritional guidance plan, the school adopts a self-service meal plan with three meals and three daily snack breaks. Professional nutritionists carefully designed each meal and adjusted it in time with the changing seasons. In addition to the scientifically balanced three meals, fruits, snacks, yoghurt, and other in-between meal services are provided in the morning, afternoon, and evening, aiming to achieve a balanced nutritional intake of 35% protein, 30% carbohydrates, 25% fibre and vitamins, and the remaining 10% from other nutrients throughout the day.

FCG implements a companionship dining system where teachers accompany students of all ages during mealtimes. They carefully remind students to pay attention to the balance of meat and vegetables and avoid being partial to or avoiding certain foods. As a result, mealtimes become excellent opportunities for teachers and students to interact and communicate with each other.

Teachers accompanied the students during mealtimes. Mr. Tyron encouraged the children by saying, "Eating more vegetables will strengthen your bodies!"

As the night falls, boarding students gradually finish their evening studies and return to their dormitories. At 8 pm, the school canteen remains illuminated, emitting a warm glow. Recently, some students desired to enjoy hot and delicious meals after their evening studies. Responding promptly to students' wishes, the school canteen has launched special offerings such as fried noodles and dumplings, satisfying their taste buds amidst the busyness of their studies.

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校园的一天缓缓落幕，食堂的烟火在春夜中分外温馨，这是广州斐特思普通而又不平凡的日常。

三餐烟火暖，四季皆安然，能陪伴着同学们在快乐与健康中茁壮成长，正是这里每一天最美好的意义所在。

As the day on campus slowly draws to a close, the canteen's hearth is particularly cosy in the spring evening. It is an ordinary yet extraordinary day at FCG.

With the warmth of three meals a day and the tranquillity of the four seasons, accompanying the students in their healthy and joyful growth is the most beautiful meaning of every day here.

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