Menu and Recipe Manu.. - The Early Childhood Commission

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18 Recipes for General Menus Purchasing Note: Whole fish may be purchased and filleted. See Appendix 1 for filleting instructions. 1 lb whole fish will yield 2 fillets approximately 4 oz each. Preparation Note: Thaw fish in refrigerator at least one day before. Meal Standard No. of servings 20 Serving size 2 pieces (2oz) Menu and Recipe Manual for Early Childhood Institutions
DAY 2 19 Recipes for General Menus BROWN GRAVY (Fats and Oils) Ingredient Metric Standard Measure Method Garlic 3 g - 1 clove 1. Clean and wash onion, garlic, escallion, and pepper under running water. Onion 30 g 1 oz ½ small 2. On a cutting board, finely chop onion, garlic, scotch bonnet pepper Escallion 30 g 1 oz 2 stalks and escallion. Scotch bonnet pepper 7 g ¼ oz ½ small Oil 30 ml 1 oz 4 Tbsp 3. Heat oil in skillet over medium heat. 4. Add chopped seasoning, and lightly sauté for 1 minute. Ketchup 120 ml 4 oz ½ cup 5. Add Ketchup, soy sauce, vinegar, water and or stock. Soya Sauce 30 ml 1 oz 2 Tbsp Water or fish stock* 480 ml 16 oz 2 cups Vinegar 30 ml 1 oz 2 Tbsp 6. Stir until all ingredients combine. 7. Bring to boil over medium heat. 8. Reduce to medium low heat and allow to simmer for 5 minutes. 9. Remove from heat. 10. Hold hot and serve over fish fingers. *Preparation Note: Fish stock may be made from fish remains if fillet was done from whole fish. See recipe for making stock. Meal Standard No. of servings 20 Serving size 2 Tbsp (1 oz) Menu and Recipe Manual for Early Childhood Institutions
Page 1 and 2: 1 Recipes for General Menus GENERAL
Page 3 and 4: Menu and Recipe Manual for Early Ch
Page 5 and 6: 5 Recipes for General Menus GENERAL
Page 7 and 8: WEEK 3 7 Recipes for General Menus
Page 9 and 10: 9 Recipes for General Menus Recipes
Page 11 and 12: DAY 1 STEWED CHICKEN 11 Recipes for
Page 13 and 14: DAY 1 STEAMED RICE (Staple) 13 Reci
Page 15 and 16: DAY 1 15 Recipes for General Menus
Page 17: DAY 2 FISH FINGERS (Food from Anima
Page 21 and 22: DAY 2 STEAMED PUMPKIN (Vegetable) 2
Page 23 and 24: DAY 3 Wednesday 23 Recipes for Gene
Page 25 and 26: Ingredients Metric Standard Measure
Page 29 and 30: DAY 4 BRAISED KIDNEY (Food from Ani
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Page 33 and 34: DAY 4 FRUIT PUNCH (Fruit) 33 Recipe
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Page 37 and 38: Ingredient Metric Standard Measure
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69 Recipes for General Menus DAY 10
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125 Recipes for General Menus Purch
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133 Recipes for General Menus FOOD
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MENU SUBSTITUTION LIST 141 Substitu
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BEEF AND BROAD BEANS (Food from Ani
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SPLIT PEAS SOUP 145 Substitution Re
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Ingredients Metric Standard Measure
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GUNGO PEAS SOUP (Food from Animal,
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153 Substitution Recipes for Genera
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Gungo Peas Stew (Legumes and food f
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Table of content 163 Vegetarian Men
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165 Vegetarian Menus and Recipes VE
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167 Vegetarian Menus and Recipes RE
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169 Vegetarian Menus and Recipes FO
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175 Vegetarian Menus and Recipes DA
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179 Vegetarian Menus and Recipes Pr
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FOOD GROUP DAY 3 Wednesday 181 Vege
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DAY 4 BAMMY STICKS (Staples) Ingred
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197 Vegetarian Menus and Recipes Re
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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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