Menu and Recipe Manu.. - The Early Childhood Commission

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174 Vegetarian Menus and Recipes DAY 1 MIXED VEGETABLES I (Vegetables) Ingredient Metric Standard Measure Method Carrot 120 g 4 oz 1 medium 15. Wash and clean carrot, chocho and string bean under running water 16. Peel carrot and chocho. String beans 120 g 4 oz 12 each 17. Cut off top and bottom of string bean. Cho cho 120 g 4 oz 1 small 18. On a cutting board, cut carrot and chocho into strips ( ¼ cm x 2 cm). 19. Cut string beans into 2 cm pieces. Water 60 ml 2 oz ¼ cup 20. In small sauce pan, add salt to water and bring to boil over medium high heat. Salt 2 g - ½ tsp 21. Add carrots to boiling water and cover tightly. 22. Cook for 2 minutes. 23. Add chocho and string beans and cover tightly. 24. Reduce heat to medium low continue cooking for another 5 minutes. 25. Stir vegetables and cook uncovered for another 2 - 3 minutes. 26. Remove from heat. 27. Drain in colander. 28. Hold and serve hot. Meal Standard No. of servings 20 Serving size 1 Tbsp (½ oz) Menu and Recipe Manual for Early Childhood Institutions
175 Vegetarian Menus and Recipes DAY 1 CHERRY DRINK (Fruit) Ingredient Metric Standard Measure Method Cherry 1200 g 40 oz 5 cups 10. Remove stem from cherries. 11. In a colander, wash cherries under running water. Water 960 ml 32 oz 4 cup 12. Blend cherries in water. 13. Strain into a mixing bowl. 14. Discard blended pulp after straining. Sugar, granulated 240 g 8 oz 1 cup 15. Add sugar and water to juice in mixing bowl. Water 1200 ml 40 oz 5 cups 16. Mix thoroughly until sugar dissolves. 17. Strain drink into pitcher/jug. 18. Hold and serve chilled. Meal Standard No. of servings 20 Serving size ½ cup (4 oz) 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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Page 135 and 136: Ingredient Metric Standard Measure
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Page 173: Ingredient Metric Standard Measure
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Page 181 and 182: FOOD GROUP DAY 3 Wednesday 181 Vege
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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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Menu and Recipe Manu.. - The Early Childhood Commission

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