Menu and Recipe Manu.. - The Early Childhood Commission

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FOOD GROUP Food from Animal, Legumes, Fats & Oils Staple Vegetable Fruit Nutrient DAY 16 Monday Nutrition Profile – Day 16 Energy (calories) 353 Protein (g) 16.9 Fat (g) 4.8 Carbohydrates (g) 60.1 Sugar (g) 30.4 Dietary Fibre (g) 2.2 Vitamin A (RE) 29 Vitamin C (mg) 32 Iron (mg) 4.7 Calcium (mg) 49 Sodium (mg) 273 Potassium (mg) 559 106 Recipes for General Menus MENU ITEM Red Peas Stew Steamed Rice Tomato slices Orange Drink Amount Menu and Recipe Manual for Early Childhood Institutions
107 Recipes for General Menus DAY 16 RED PEAS STEW (Legume, Food from Animal, Fats & Oils) Ingredient Metric Standard Measure Method Red kidney beans 360 g 12 oz 1½ cups 1. In a bowl, search beans and remove shriveled beans and any foreign matter. 2. Wash under running water. Water 1 L 32 oz 4 cups 3. Bring water in a sauce pan to boil over high heat. 4. Add beans to boiling water. 5. Allow beans to boil vigorously for five minutes. 6. Turn off heat. 7. Allow to stand for 1 hour. Salt beef 240 g 8 oz 8. Wash salted beef under running water. 9. Trim salt beef and cut into ½ cm thick, short strips. 10. Add to pot with soaked beans. Vinegar 5 ml - 1 tsp 11. Mix water and vinegar in a small container. Water 120 ml 4 oz ½ cup 12. Sponge fresh beef with water and vinegar. Stew Beef 480 g 16 oz 13. Trim fresh beef and cut into ½ cm thick, short strips. 14. Add beef to soaked beans. Garlic 15 g ½ oz 5 cloves 15. Clean and wash garlic. 16. Crush garlic. Ginger 45 g 1½ oz 3 pieces 17. Scrub and wash ginger. 18. Peel ginger. 19. Crush ginger. 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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DAY 7 OXTAIL AND BROAD BEANS (Food
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DAY 7 CUCUMBER SLICES (Vegetable) 5
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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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Menu and Recipe Manu.. - The Early Childhood Commission

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