Menu and Recipe Manu.. - The Early Childhood Commission

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100 Recipes for General Menus DAY 15 TOMATO SAUCE (Fats & Oils) Ingredient Metric Standard Measure Method Tomato 180 g 6 oz 2 small 16. Clean and wash tomato, onion, escallion, sweet pepper and thyme. Onion, 30 g 1 oz ½ small 17. Chop tomato, onion, escallion and sweet pepper finely. Escallion 15 g ½ oz 1 stalk 18. Remove leaves from thyme and discard stems. Sweet pepper 30 g 1 oz ½ small Thyme 5 g - 1 sprig Oil 30 ml 1 oz 2 Tbsp 19. Heat oil in a sauce pan over medium high heat. 20. Sauté onion, escallion, sweet pepper, tomato and thyme for 1 minute. Ketchup 120 ml 4 oz ½ cup 21. Add ketchup, water, black pepper and salt stir. Black pepper 2 g ½ tsp 22. Reduce to medium heat. Salt 5 g 1 tsp 23. Allow sauce to boil. Water 240 ml 8 oz 1 cup 24. Reduce to medium low heat. Sugar 30 g 1 oz 2 Tbsp 25. Dissolve cornstarch in water. Cornstarch 7 g ¼ oz ½ Tbsp 26. Add sugar to cornstarch and water. Menu and Recipe Manual for Early Childhood Institutions
101 Recipes for General Menus Ingredient Metric Standard Measure Method Water 30 ml 1 oz 2 Tbsp 27. Add to sauce pan. 28. Simmer for 5 minutes over medium low heat until sauce thickens. 29. Remove from heat. 30. Hold and serve hot. Serving Note: Pour sauce over croquettes in saucepan and serve. Meal Standard No. of servings 20 Serving size 2 Tbsp (1 oz) Menu and Recipe Manual for Early Childhood Institutions
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1 Recipes for General Menus GENERAL
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Menu and Recipe Manual for Early Ch
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5 Recipes for General Menus GENERAL
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WEEK 3 7 Recipes for General Menus
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9 Recipes for General Menus Recipes
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DAY 1 STEWED CHICKEN 11 Recipes for
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DAY 1 STEAMED RICE (Staple) 13 Reci
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DAY 1 15 Recipes for General Menus
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DAY 2 FISH FINGERS (Food from Anima
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DAY 2 STEAMED PUMPKIN (Vegetable) 2
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DAY 3 Wednesday 23 Recipes for Gene
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Ingredients Metric Standard Measure
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DAY 4 BRAISED KIDNEY (Food from Ani
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DAY 4 SLICED BANANAS (Staple) 31 Re
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DAY 4 FRUIT PUNCH (Fruit) 33 Recipe
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DAY 5 CHICKEN & VEGETABLE SOUP (Foo
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Ingredient Metric Standard Measure
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39 Recipes for General Menus Recipe
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DAY 6 MEAT BALLS (Food from Animals
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DAY 6 TOMATO SAUCE (Fats & Oils) 43
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45 Recipes for General Menus DAY 6
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GUNGO PEAS SOUP (Food from Animal,
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153 Substitution Recipes for Genera
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Gungo Peas Stew (Legumes and food f
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Table of content 163 Vegetarian Men
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165 Vegetarian Menus and Recipes VE
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167 Vegetarian Menus and Recipes RE
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169 Vegetarian Menus and Recipes FO
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175 Vegetarian Menus and Recipes DA
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179 Vegetarian Menus and Recipes Pr
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FOOD GROUP DAY 3 Wednesday 181 Vege
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DAY 4 BAMMY STICKS (Staples) Ingred
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197 Vegetarian Menus and Recipes Re
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227 Vegetarian Menus and Recipes Da
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Table of content 231 Emergency Menu
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233 Emergency Menus and Recipes WEE
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235 Emergency Menus and Recipes WEE
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237 Emergency Menus and Recipes DAY
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243 Emergency Menus and Recipes b.
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255 Emergency Menus and Recipes Ing
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271 Emergency Menus and Recipes c.
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283 Appendices CONTENT ............
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285 Appendices 4. Cut under the fle
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287 Appendices 5. Carefully start t
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289 Appendices c. Pour liquid in wh
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291 Appendices APPENDIX 2 SPECIAL R
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293 Appendices Barbecue Sauce Ingre
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295 Appendices Glossary of Food Pre
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297 Appendices Hold: To keep a prep
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299 Appendices APPENDIX 4 ABBREVIAT
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301 Appendices APPENDIX 6 CONVERSIO
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303 Appendices METRIC EQUIVALENTS F
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305 Appendices METRIC EQUIVALENTS F
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307 Appendices APPENDIX 8 GUIDE FOR
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309 Appendices APPENDIX 10 Equipmen
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311 Appendices No. Small Equipment/
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