Menu and Recipe Manu.. - The Early Childhood Commission

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186 Vegetarian Menus and Recipes DAY 4 FOOD GROUP Main Entrée Staple Vegetable Fruit Thursday MENU ITEM Barbeque Mock Drumsticks Bammy Sticks Tomato slices Limeade Nutrition Profile (per serving) Nutrient Amount Energy (calories) 374 Protein (g) 15.5 Fat (g) 8.3 Carbohydrates (g) 57.5 Sugar (g) 26.4 Dietary Fibre (g) 4.4 Vitamin A (RE) 83 Vitamin C (mg) 12 Iron (mg) 4.5 Calcium (mg) 147 Sodium (mg) 487 Potassium (mg) 693 Menu and Recipe Manual for Early Childhood Institutions
187 Vegetarian Menus and Recipes DAY 4 BARBEQUE MOCK DRUMSTICK (Meat substitute) Ingredient Metric Standard Measure Method Water 960 ml 32 oz 4 cups 1. Boil water in a sauce pan over medium high heat. Minced Textured Vegetable Protein (TVP) 480 g 16 oz 2 cup 2. Add veggie mince to water and remove from heat. 3. Cover and leave to stand for 15 minutes. 4. Drain TVP. 5. Place TVP in mixing bowl. Onion 180 g 6 oz 3 small 6. Wash and clean onion, garlic, escallion, peppers and thyme. Garlic 15 g ½ oz 4 cloves 7. Finely chop onion, garlic, escallion, and peppers. Escallion 90 g 3 oz 6 stalk 8. Remove thyme leaves from stem and discard stem. Sweet Pepper Scotch bonnet pepper 120 g 1 g 4 oz - 2 small 1 sliver 9. Add leaves of thyme and chopped seasoning to TVP in the bowl. Thyme 5 g - 1 sprig 10. On low speed, blend seasonings and TVP until thoroughly combined (2-3 minutes). 11. Pour in a large stainless steel bowl. Black pepper 10 g 1/3 oz 2 tsp 12. Sprinkle black pepper, salt and paprika over blended Salt 10 g 1/3 oz 2 tsp TVP. Paprika 15 g ½ oz 1 Tbsp 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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133 Recipes for General Menus FOOD
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Page 145 and 146: SPLIT PEAS SOUP 145 Substitution Re
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Page 151 and 152: 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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Page 189 and 190: DAY 4 BAMMY STICKS (Staples) Ingred
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Page 231 and 232: Table of content 231 Emergency Menu
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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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