Menu and Recipe Manu.. - The Early Childhood Commission

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Ingredient Metric Standard Measure Method 178 Vegetarian Menus and Recipes Carrot 480 g 1 lb 2 large 68. Scrub and wash skin of pumpkin, carrots, turnip, beet, sweet and white potatoes. Turnip 90 g 3 oz 1 medium 69. Peel pumpkin, carrot, turnip, beet, sweet and white potatoes. Beet 60 g 2 oz 1 small 70. Peel and wash coco and yam. Pumpkin 480 g 1 lb 1 large slice 71. Dice pumpkin, carrots, coco, potatoes and yam into 1 cm cubes. Sweet potato White potato 240 g 240 g ½ lb ½ lb 1 small 1 medium 72. Dice turnip and beets into ½ cm cubes. 73. Add vegetables and staples to pot. Yam 240 g ½ lb 1 medium slice Coco 120 g 4 oz 1 medium 74. Cover and reduce to medium heat. 75. Allow to cook for 35 minutes. Flour 420 g 14 oz 1¾ cup 76. Add water to flour and combine with a fork. Water 180 ml 6 oz ¾ cup 77. Knead into stiff dough. 78. Portion dough into 20 pieces. 79. Shape each piece into a long strip (spinners). 80. Add to pot, stir cover partially and continue cooking. Escallion 90 g 3 oz 6 stalk 81. Wash and clean escallion. Thyme 5 g - 1 sprig Black pepper 2 g - ½ tsp Salt 3 g - ½ tsp Brown sugar 5 g - 1 tsp Margarine 60 g 2 oz 4 Tbsp 82. Wash thyme. 83. Add escallion, thyme, black pepper, salt, margarine and sugar to pot. 84. Cover and allow to simmer for 15 minutes over medium low heat. 85. Remove from heat. 86. Hold and serve hot. Purchasing Note: 1 large carrot weighs about 8 ounces. 1 small sweet potato weighs about 8 ounces. 1 medium white potato weighs about 8 ounces. Menu and Recipe Manual for Early Childhood Institutions
179 Vegetarian Menus and Recipes Preparation Note All seasonings such as garlic, pimento, thyme, and escallion, may be tied up in cheesecloth in order to prevent unwanted pieces of seasoning from being served in the soup. Production note: Vegetables and staples may be cooked separately in a different stock pot while beans are being cooked, then combined just before the seasonings are added (step 33) and continue from step # 34. Service note: Each serving should contain ½ cup of solid food and ½ cup liquid. Meal Standard No. of servings 20 Serving size 1 cup (8 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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125 Recipes for General Menus Purch
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Page 135 and 136: Ingredient Metric Standard Measure
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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
Page 189 and 190: DAY 4 BAMMY STICKS (Staples) Ingred
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229 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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Menu and Recipe Manu.. - The Early Childhood Commission

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