Menu and Recipe Manu.. - The Early Childhood Commission

ROASTED BREADFRUIT
(Staple)
Ingredient Metric Standard Measure Method
150
Substitution Recipes for General Menus
Breadfruit 1920 g 3 lbs 2 small 1. Pre heat the oven at 350 o C.
2. Scrub and wash breadfruit under running water.
3. Remove the stem and dry breadfruit with paper towel.
Oil 30 g 1 oz 2 Tbsp 4. Spread oil evenly over the peel of the breadfruit.
5. Place breadfruit on rack in baking tin.
6. Put breadfruit to bake in oven.
7. Allow to bake for 1 hour.
8. Remove from heat and allow to stand for 20 minutes.
9. Line a tray with paper towel.
10. Cut breadfruit in half lengthwise then cut each half in quarters.
11. Remove heart and peel of breadfruit and discard.
12. Cut each quarter into two. (Each breadfruit should be sliced into
a total of 8 portions).
13. Arrange breadfruit slices in single layer on lined tray.
14. Cover securely with aluminum foil.
15. Return tray with breadfruit to warm oven.
16. Hold and serve hot.
Purchasing and preparation note: If one large breadfruit (3 lbs) is used cut each slice in half (yield 16 portion).
Meal Standard
No. of servings 20
Serving size
1 slice
Menu and Recipe Manual for Early Childhood Institutions