Menu and Recipe Manu.. - The Early Childhood Commission

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152 Substitution Recipes for General Menus Ingredient Metric Standard Measure Method Coco 240 g ½ 1b 2 medium 22. Add to stock pot. 23. Reduce heat to medium and continue to cook. Carrot 120 g 4 oz 1 medium 24. Clean and wash carrot, chocho, sweet potato, and Irish potato Chocho 90 g 3 oz 1 medium under running water. Sweet potato 120 g 4 oz 1 small 25. Peel and cut vegetables and staples in ¼ inch cubes. White Potato 120 g 4 oz 1 medium 26. Add to stock pot. 27. Cover and continue to cook over medium heat. Water 240 ml 8 oz 1 cup 28. Warm water over medium low heat. Coconut Milk 50 g 1 ¾ oz 1 packet 29. In a small container, add warm water to coconut milk powder. 30. Stir until powder dissolves in the water. 31. Add mixed coconut milk to the stock pot and stir. 32. Cover pot and reduce heat to medium. 33. Allow to continue cooking for 15 minutes. Flour Salt 240 oz 3 g 8 oz - 1 cup (packed) ½ tsp 34. In a small container, mix flour and salt. 35. Add water slowly and toss mixture with a fork. 36. Knead flour and water mixture into a stiff dough. Water 60 ml 2 oz ¼ cup 37. Divide dough into 40 pieces and shape each into mini wheels. 38. Add dumplings to stock pot. 39. Cover and continue cooking. Green Pepper 30 g 1 oz 1 / 3 small 40. Wash and clean green pepper, onion, escallion and thyme. Onion 30 g 1 oz ½ small Thyme 5 g - 1 sprig Escallion 45 g 1½ oz 3 Stalk 41. Slice onion and green pepper. 42. Add pepper, thyme, onion and escallion to the pot. 43. Stir and cover. 44. Continue cooking. Menu and Recipe Manual for Early Childhood Institutions
153 Substitution Recipes for General Menus Ingredient Metric Standard Measure Method Black pepper 2 g - ½ tsp 45. Add butter and pepper to the stock pot. Margarine 30 g 1 oz 2 tbsp 46. Stir soup for one (1) minute. 47. Cover pot and leave to simmer over medium low heat for 15 minutes. 48. Remove from heat. 49. Stir, cover tightly and leave for 10 minutes. 50. Hold and serve hot. Meal Standard No. of servings 20 Serving size 1 cup Menu and Recipe Manual for Early Childhood Institutions
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1 Recipes for General Menus GENERAL
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Menu and Recipe Manual for Early Ch
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5 Recipes for General Menus GENERAL
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WEEK 3 7 Recipes for General Menus
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9 Recipes for General Menus Recipes
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DAY 1 STEWED CHICKEN 11 Recipes for
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DAY 1 STEAMED RICE (Staple) 13 Reci
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DAY 1 15 Recipes for General Menus
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DAY 2 FISH FINGERS (Food from Anima
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DAY 2 STEAMED PUMPKIN (Vegetable) 2
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DAY 3 Wednesday 23 Recipes for Gene
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Ingredients Metric Standard Measure
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DAY 4 BRAISED KIDNEY (Food from Ani
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DAY 4 SLICED BANANAS (Staple) 31 Re
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DAY 4 FRUIT PUNCH (Fruit) 33 Recipe
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DAY 5 CHICKEN & VEGETABLE SOUP (Foo
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Ingredient Metric Standard Measure
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39 Recipes for General Menus Recipe
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DAY 6 MEAT BALLS (Food from Animals
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DAY 6 TOMATO SAUCE (Fats & Oils) 43
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45 Recipes for General Menus DAY 6
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DAY 7 OXTAIL AND BROAD BEANS (Food
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DAY 7 CUCUMBER SLICES (Vegetable) 5
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57 Recipes for General Menus Ingred
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71 Recipes for General Menus Recipe
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Page 135 and 136: Ingredient Metric Standard Measure
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Page 151: GUNGO PEAS SOUP (Food from Animal,
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Page 163 and 164: Table of content 163 Vegetarian Men
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Page 181 and 182: FOOD GROUP DAY 3 Wednesday 181 Vege
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203 Vegetarian Menus and Recipes DA
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227 Vegetarian Menus and Recipes Da
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Table of content 231 Emergency Menu
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233 Emergency Menus and Recipes WEE
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235 Emergency Menus and Recipes WEE
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237 Emergency Menus and Recipes DAY
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243 Emergency Menus and Recipes b.
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255 Emergency Menus and Recipes Ing
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271 Emergency Menus and Recipes c.
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283 Appendices CONTENT ............
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285 Appendices 4. Cut under the fle
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287 Appendices 5. Carefully start t
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289 Appendices c. Pour liquid in wh
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291 Appendices APPENDIX 2 SPECIAL R
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293 Appendices Barbecue Sauce Ingre
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295 Appendices Glossary of Food Pre
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297 Appendices Hold: To keep a prep
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299 Appendices APPENDIX 4 ABBREVIAT
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301 Appendices APPENDIX 6 CONVERSIO
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303 Appendices METRIC EQUIVALENTS F
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305 Appendices METRIC EQUIVALENTS F
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307 Appendices APPENDIX 8 GUIDE FOR
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309 Appendices APPENDIX 10 Equipmen
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311 Appendices No. Small Equipment/
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