Menu and Recipe Manu.. - The Early Childhood Commission

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124 Recipes for General Menus DAY 18 FRIED PLANTAIN (Staple) Ingredient Metric Standard Measure Method Ripe Plantain 1½ kg 50 oz 5 large 1. Scrub and wash ripe plantains under running water. 2. Dry plantains with paper towels. 3. Peel plantains and cut off tips. 4. Cut plantain across into halves. 5. Cut each half of plantain into ¼ cm thick slices lengthwise (total of 60 slices - 6 slices from each half of plantain)*. Oil 300 ml 10 oz 1 ¼ cup 1. Heat oil in a frying pan/skillet over medium heat. 2. Line a tray with paper towels. 3. Add plantain in single layer to frying pan (do not overcrowd). 4. Allow plantain slices to fry for 1 minute or until golden brown on one side. 5. Turn plantain slices over to uncooked side. 6. Continue frying until golden brown light brown (15-20 seconds). 7. Plantains can be turned again to achieve golden brown colour without over doing. 8. Using a slotted spoon, remove plantain from oil. 9. Place fried plantain slices on lined tray(s) in single layers. 10. Hold and serve hot. Menu and Recipe Manual for Early Childhood Institutions
125 Recipes for General Menus Purchasing Note: 1 medium plantain weighs approximately 7 oz unpeeled and 6 ounces peeled. 1 large plantain weighs about 11 ounces unpeeled and 10 ounces peeled. Preparation note: Alternately each plantain may be sliced diagonally into 12 equal parts (total of 60 slices). Cooking Note: Remember to turn off heat under frying pan once all the plantain slices are fried. Meal Standard No. of servings 20 Serving size 3 slices Menu and Recipe Manual for Early Childhood Institutions
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Menu and Recipe Manual for Early Ch
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WEEK 3 7 Recipes for General Menus
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DAY 1 STEWED CHICKEN 11 Recipes for
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DAY 2 FISH FINGERS (Food from Anima
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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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DAY 6 MEAT BALLS (Food from Animals
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DAY 6 TOMATO SAUCE (Fats & Oils) 43
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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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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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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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