Menu and Recipe Manu.. - The Early Childhood Commission

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180 Vegetarian Menus and Recipes DAY 2 RIPE BANANA (Fruit) Ingredient Metric Standard Measure Method Ripe Banana 1440 g 3 lbs 10 large 7. Separate bananas from bunch. 8. Scrub and wash bananas under running water. 9. Pat dry with paper towel. 10. Chill for 1 hour. 11. Cut in halves just before serving. 12. Serve immediately. Purchasing Note: One large banana weighs approximately 5 oz. Meal Standard No. of servings 20 Serving size ½ banana each Menu and Recipe Manual for Early Childhood Institutions
FOOD GROUP DAY 3 Wednesday 181 Vegetarian Menus and Recipes MENU ITEM Staple, Legume, Vegetable Vegetable Chow Mein Fruit Orange Drink Nutrition Profile (per serving) Nutrient Amount Energy (calories) 340 Protein (g) 15.3 Fat (g) 18.0 Carbohydrates (g) 33.6 Sugar (g) 18.6 Dietary Fibre (g) 4.7 Vitamin A (RE) 723 Vitamin C (mg) 74 Iron (mg) 12.7 Calcium (mg) 235 Sodium (mg) 694 Potassium (mg) 538 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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117 Recipes for General Menus Ingre
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125 Recipes for General Menus Purch
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Page 129 and 130: 129 Recipes for General Menus DAY 1
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Page 133 and 134: 133 Recipes for General Menus FOOD
Page 135 and 136: Ingredient Metric Standard Measure
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Page 145 and 146: SPLIT PEAS SOUP 145 Substitution Re
Page 147 and 148: Ingredients Metric Standard Measure
Page 151 and 152: GUNGO PEAS SOUP (Food from Animal,
Page 153 and 154: 153 Substitution Recipes for Genera
Page 155 and 156: Gungo Peas Stew (Legumes and food f
Page 163 and 164: Table of content 163 Vegetarian Men
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Page 167 and 168: 167 Vegetarian Menus and Recipes RE
Page 169 and 170: 169 Vegetarian Menus and Recipes FO
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Page 189 and 190: DAY 4 BAMMY STICKS (Staples) Ingred
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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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