Menu and Recipe Manu.. - The Early Childhood Commission

Ingredients Metric Standard Measure Method
51. Add dumplings to stock pot.
52. Cover and continue cooking.
147
Substitution Recipes for General Menus
Escallion 30 g 1 oz 2 stalks 53. Wash and clean onion, escallion and thyme.
Onion 30 g 1 oz ½ small 54. Finely chop onion and escallion.
Thyme 5 g - 1 sprig
55. Add thyme, onion and escallion.to the pot.
56. Stir, cover and continue cooking.
Margarine 30 g 1 oz 2 tbsp 57. Add butter, pepper and salt to the stock pot.
White pepper 2 g .- ½ tsp 58. Stir soup for 1 minute.
Salt 3 g - ½ tsp
59. Cover pot and leave to simmer over medium low heat for 15
minutes.
60. Remove from heat.
61. Stir, cover tightly and leave for 10 minutes.
62. Hold and serve hot.
Meal Standard
No. of servings 20
Serving size
1 cup
Menu and Recipe Manual for Early Childhood Institutions