Menu and Recipe Manu.. - The Early Childhood Commission

136
Recipes for General Menus
DAY 20
SLICED BANANAS
Staple)
Ingredient Metric Standard Measure Method
Oil 5 g - 1 tsp 13. In a stock pot add salt, oil and water.
Salt
10 g
1 / 3 oz 2 tsp 14. Put to boil over high heat.
Water 2 L 80 oz 10 cups
Green Banana 2400 g 80 oz (5 lbs) 15 medium 15. Scrub and wash bananas under running water.
16. Peel bananas and trim ends.
17. Add bananas to boiling water in stock pot.
18. Reduce to medium heat.
19. Cover pot and cook for approximately 20-25 minutes or until tender.
20. Remove from heat, drain off water and set water aside.
21. On a cutting board, slice banana diagonally into 1 inch (1 oz) slices.
(Cut each banana into four 1 oz slices – total of 60 pieces ).
22. Arrange banana on baking tray.
23. Pour some of the water in which banana was cooked over banana in
baking tray.
24. Hold in warm oven.
25. Serve hot.
Purchasing Note: 1 medium finger green banana weighs approximately 5 oz unpeeled and yields 4 oz when peeled.
Meal Standard
No. Of servings 20
Serving size
3 pieces (3 oz)
Menu and Recipe Manual for Early Childhood Institutions