Menu and Recipe Manu.. - The Early Childhood Commission

130
Recipes for General Menus
Ingredient Metric Standard Measure Method
Vinegar 30 ml 1 oz 2 Tbsp
Water 240 ml 8 oz 1 cup
Onion 90 g 3 oz 1 med 20. Clean and wash onion and garlic.
Garlic 7 g ¼ oz 2 cloves 21. Chop onion and garlic finely.
22. Place in a small bowl and put aside.
Black pepper 5 g 1 tsp 23. Season chicken with soy sauce, onion, garlic and black pepper.
Soy sauce 15 ml 1 oz 2 Tbsp
Oil 15 ml ½ oz 1 Tbsp 24. In skillet/Dutch pot heat oil over medium high heat
25. Add chicken with seasoning.
26. Stir-fry until cooked (approximately 7 minutes).
27. Set aside.
Carrot 240 g 8 oz 2 med 28. Clean and wash carrot, sweet pepper, onion and escallion.
Onion 60 g 2 oz 1 small 29. Finely dice carrot and sweet pepper, tomato, onion and escallion.
Escallion 30 g 1 oz 2 stalks
Sweet pepper 120 g 4 oz 1 medium
Tomato 300 g 10 oz 2 medium
Egg 540g 18 oz 9 medium 30. Beat eggs.
Menu and Recipe Manual for Early Childhood Institutions