Menu and Recipe Manu.. - The Early Childhood Commission

SPLIT PEAS SOUP
145
Substitution Recipes for General Menus
(Food from animals, Legumes, fats and oils, vegetables, staples)
Ingredients Metric Standard Measure Method
Salt beef 240 g 8 oz 11. Trim excess fat from salt beef.
12. Rinse under running water.
13. Cut salt beef into 1 / 3 inch cubes.
Split Peas 840 g 28 oz 3 ½ cups 14. On a tray, sort and discard any foreign material or shriveled peas.
15. Wash split peas under running water.
16. Add the split peas to the stock pot.
Garlic 3 g - 1 clove 17. Clean and wash garlic and pimento under running water.
Ginger 7 g ¼ oz 1 piece 18. Wash and peel ginger under running water.
Pimento 2 g - 10 seeds
19. Crush garlic and ginger.
Water 3 L 96 oz 12 cups 20. Add water, salt beef, garlic, ginger and pimento to a large stock
pot.
21. Bring ingredients in stock to boil over medium high heat.
22. Remove scum that form during the process.
23. Allow to cook for 30 minutes until peas and salt beef are tender.
Water 240 8 oz 1 cup 24. Mix vinegar and water in small container.
Vinegar 15 g ½ oz 1 Tbsp
Chicken 480 g 16 oz ¼ medium 25. Remove giblets from chicken and trim any visible fat.
26. Sponge chicken with vinegar mixture.
27. Cut chicken in 1 / 3 inch cubes.
28. Add to stock pot.
Menu and Recipe Manual for Early Childhood Institutions