Menu and Recipe Manu.. - The Early Childhood Commission

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112 Recipes for General Menus FOOD GROUP DAY 17 Tuesday MENU ITEM Food from Animals Baked Chicken Staple & Fats & Oils Macaroni in Tomato Sauce Vegetable Cabbage and Carrot Salad Fruit Pawpaw Drink Nutrition Profile – Day 17 Nutrient Amount Energy (calories) 375 Protein (g) 21.1 Fat (g) 11.5 Carbohydrates (g) 46.7 Sugar (g) 17.5 Dietary Fibre (g) 1.1 Vitamin A (RE) 432 Vitamin C (mg) 22 Iron (mg) 2.9 Calcium (mg) 89 Sodium (mg) 483 Potassium (mg) 405 Menu and Recipe Manual for Early Childhood Institutions
113 Recipes for General Menus DAY 17 BAKED CHICKEN (Food from Animal) Ingredient Metric Standard Measure Method Chicken Legs (thigh & drumstick) 2640 g 5lbs ½ oz 7 large (or 10 small) quarters 1. Trim skin and all visible fat from chicken. Water 480 ml 16 oz 2 cups 2. Mix water and vinegar in a small container. Vinegar 60 ml 2 oz 1/4 cup 3. Sponge chicken with vinegar and water. 4. Separate drumsticks from thighs and cut thighs into two pieces (if small quarters are used, only separate drumstick from the thigh). Onion, 120 g 4 oz 2 small 5. Clean and wash onion, garlic, escallion, thyme and scotch bonnet pepper. Garlic, 15 g 1/ oz 5 cloves 6. Finely chop onion, garlic, escallion and scotch bonnet pepper. Escallion 30 g 1 oz 2 stalk 7. Remove the leaves from thyme and discard the stem. Thyme 5 g - 1 sprig Scotch bonnet pepper 1 g 1/3 pepper Paprika 7 g ¼ oz ½ Tbsp 8. Season chicken with onion, garlic, escallion, thyme, scotch bonnet, paprika, black pepper, salt, soy sauce and brown sugar. Black pepper 2 g ½ tsp 9. Leave to marinate in refrigerator for at least 1/2 hour before Salt 5 g 1 tsp cooking time. Soy sauce 30 ml 1 oz 2 Tbsp 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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57 Recipes for General Menus Ingred
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59 Recipes for General Menus DAY 9
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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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