Menu and Recipe Manu.. - The Early Childhood Commission

More documents

Recommendations

Info

128 Recipes for General Menus FOOD GROUP(S) DAY 19 Thursday MENU ITEM Food from Animals, Fats & Oils, Staple, Vegetable Fruit Special Chicken Fried Rice Mango Drink Nutrition Profile – Day 19 Nutrient Amount Energy (calories) 335 Protein (g) 15.2 Fat (g) 8.7 Carbohydrates (g) 48.3 Sugar (g) 27.2 Dietary Fibre (g) 1.3 Vitamin A (RE) 223 Vitamin C (mg) 14 Iron (mg) 2.5 Calcium (mg) 40 Sodium (mg) 436 Potassium (mg) 260 Menu and Recipe Manual for Early Childhood Institutions
129 Recipes for General Menus DAY 19 SPECIAL CHICKEN FRIED RICE (Staple, Vegetable and Food from Animal) Ingredient Metric Standard Measure Method Rice 600 g 20 oz 2½ cups 1. Place rice in a large bowl and remove any foreign matter. Water 720 24 oz 3cups 2. Wash once in water. 3. Drain rice. Water 840 ml 28 oz 3 cups 4. In a large sauce pan bring water, oil and soy sauce to a boil over medium high heat. Soy sauce 45 ml 1 ½ oz 3 Tbsp 5. Add rice to boiling mixture. Oil 30 ml 1 oz 3 Tbsp 6. Stir and cover. 7. Reduce to medium heat. 8. Allow to cook for 15 minutes. 9. Use a fork to fluff rice. 10. Reduce to medium low heat. 11. Allow rice to cook for another 10 minutes. 12. Use a fork to fluff rice (which should be shelly and not very tender). 13. Remove from heat. 14. Remove rice from pot and put into a large bowl. 15. Cover rice tightly and set aside. Chicken breast 720 g 24 oz 1 ½ large 16. Mix vinegar and water in a small container. Menu and Recipe Manual for Early Childhood Institutions
Page 1 and 2:
1 Recipes for General Menus GENERAL
Page 3 and 4:
Menu and Recipe Manual for Early Ch
Page 5 and 6:
5 Recipes for General Menus GENERAL
Page 7 and 8:
WEEK 3 7 Recipes for General Menus
Page 9 and 10:
9 Recipes for General Menus Recipes
Page 11 and 12:
DAY 1 STEWED CHICKEN 11 Recipes for
Page 13 and 14:
DAY 1 STEAMED RICE (Staple) 13 Reci
Page 15 and 16:
DAY 1 15 Recipes for General Menus
Page 17 and 18:
DAY 2 FISH FINGERS (Food from Anima
Page 19 and 20:
Page 21 and 22:
DAY 2 STEAMED PUMPKIN (Vegetable) 2
Page 23 and 24:
DAY 3 Wednesday 23 Recipes for Gene
Page 25 and 26:
Ingredients Metric Standard Measure
Page 27 and 28:
Page 29 and 30:
DAY 4 BRAISED KIDNEY (Food from Ani
Page 31 and 32:
DAY 4 SLICED BANANAS (Staple) 31 Re
Page 33 and 34:
DAY 4 FRUIT PUNCH (Fruit) 33 Recipe
Page 35 and 36:
DAY 5 CHICKEN & VEGETABLE SOUP (Foo
Page 37 and 38:
Ingredient Metric Standard Measure
Page 39 and 40:
39 Recipes for General Menus Recipe
Page 41 and 42:
DAY 6 MEAT BALLS (Food from Animals
Page 43 and 44:
DAY 6 TOMATO SAUCE (Fats & Oils) 43
Page 45 and 46:
45 Recipes for General Menus DAY 6
Page 47 and 48:
Page 49 and 50:
DAY 7 OXTAIL AND BROAD BEANS (Food
Page 51 and 52:
Page 53 and 54:
DAY 7 CUCUMBER SLICES (Vegetable) 5
Page 55 and 56:
Page 57 and 58:
57 Recipes for General Menus Ingred
Page 59 and 60:
Page 61 and 62:
61 Recipes for General Menus Ingred
Page 63 and 64:
Page 65 and 66:
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
71 Recipes for General Menus Recipe
Page 73 and 74:
Page 75 and 76:
Page 77 and 78: 77 Recipes for General Menus DAY 11
Page 81 and 82: Ingredient Metric Standard Measure
Page 95 and 96: 95 Recipes for General Menus Ingred
Page 99 and 100: 99 Recipes for General Menus Ingred
Page 101 and 102: 101 Recipes for General Menus Ingre
Page 105 and 106: 105 Recipes for General Menus Recip
Page 125 and 126: 125 Recipes for General Menus Purch
Page 127: 127 Recipes for General Menus DAY 1
Page 133 and 134: 133 Recipes for General Menus FOOD
Page 141 and 142: MENU SUBSTITUTION LIST 141 Substitu
Page 143 and 144: BEEF AND BROAD BEANS (Food from Ani
Page 145 and 146: SPLIT PEAS SOUP 145 Substitution Re
Page 147 and 148: Ingredients Metric Standard Measure
Page 151 and 152: GUNGO PEAS SOUP (Food from Animal,
Page 153 and 154: 153 Substitution Recipes for Genera
Page 155 and 156: Gungo Peas Stew (Legumes and food f
Page 163 and 164: Table of content 163 Vegetarian Men
Page 165 and 166: 165 Vegetarian Menus and Recipes VE
Page 167 and 168: 167 Vegetarian Menus and Recipes RE
Page 169 and 170: 169 Vegetarian Menus and Recipes FO
Page 175 and 176: 175 Vegetarian Menus and Recipes DA
Page 177 and 178: 177 Vegetarian Menus and Recipes DA
Page 179 and 180:
179 Vegetarian Menus and Recipes Pr
Page 181 and 182:
FOOD GROUP DAY 3 Wednesday 181 Vege
Page 183 and 184:
Page 185 and 186:
185 Vegetarian Menus and Recipes DA
Page 187 and 188:
Page 189 and 190:
DAY 4 BAMMY STICKS (Staples) Ingred
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
Page 197 and 198:
197 Vegetarian Menus and Recipes Re
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Page 207 and 208:
Page 209 and 210:
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
Page 217 and 218:
Page 219 and 220:
Page 221 and 222:
Page 223 and 224:
Page 225 and 226:
Page 227 and 228:
227 Vegetarian Menus and Recipes Da
Page 229 and 230:
Page 231 and 232:
Table of content 231 Emergency Menu
Page 233 and 234:
233 Emergency Menus and Recipes WEE
Page 235 and 236:
235 Emergency Menus and Recipes WEE
Page 237 and 238:
237 Emergency Menus and Recipes DAY
Page 239 and 240:
Page 241 and 242:
Page 243 and 244:
243 Emergency Menus and Recipes b.
Page 245 and 246:
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
255 Emergency Menus and Recipes Ing
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
Page 265 and 266:
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
271 Emergency Menus and Recipes c.
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
283 Appendices CONTENT ............
Page 285 and 286:
285 Appendices 4. Cut under the fle
Page 287 and 288:
287 Appendices 5. Carefully start t
Page 289 and 290:
289 Appendices c. Pour liquid in wh
Page 291 and 292:
291 Appendices APPENDIX 2 SPECIAL R
Page 293 and 294:
293 Appendices Barbecue Sauce Ingre
Page 295 and 296:
295 Appendices Glossary of Food Pre
Page 297 and 298:
297 Appendices Hold: To keep a prep
Page 299 and 300:
299 Appendices APPENDIX 4 ABBREVIAT
Page 301 and 302:
301 Appendices APPENDIX 6 CONVERSIO
Page 303 and 304:
303 Appendices METRIC EQUIVALENTS F
Page 305 and 306:
305 Appendices METRIC EQUIVALENTS F
Page 307 and 308:
307 Appendices APPENDIX 8 GUIDE FOR
Page 309 and 310:
309 Appendices APPENDIX 10 Equipmen
Page 311:
311 Appendices No. Small Equipment/
show all

Menu and Recipe Manu.. - The Early Childhood Commission

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?