Menu and Recipe Manu.. - The Early Childhood Commission

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190 Vegetarian Menus and Recipes DAY 4 TOMATO SLICES (Vegetable) Ingredient Metric Standard Measure Method Tomato 720 g 1 ½ lb 4 medium 8. Wash tomatoes under running water and remove stem. 9. Cut tomato into slices about ¼ cm thick. (40 slices – 1 tomato into 10 slices). 10. Arrange on stainless steel tray. Vinegar 30 ml 1 oz 2 Tbsp 11. Combine vinegar, sugar, oil and lime juice in blender. Sugar 30 g 1 oz 2 Tbsp Oil 15 ml ½ oz 1 Tbsp Lime Juice 5 ml - 1 tsp 12. Drizzle over tomato. 13. Refrigerate for 30 minutes. 14. Hold and serve chilled. Purchasing Note: 1 medium tomato weighs about 6 oz. Meal Standard No. of servings 20 Serving size 1 slice (½ oz) Menu and Recipe Manual for Early Childhood Institutions
191 Vegetarian Menus and Recipes DAY 4 LIMEADE (Fruit) Ingredient Metric Standard Measure Method Limes 450 g 15 ounces 10 medium 19. Scrub and wash limes under running water. Sugar 360 g 12 oz 1½ cup Water 2160 ml 72 oz 9 cups 20. Cut limes into halves. 21. Juice limes using manual or electric juicer. 22. Pour into mixing bowl. 23. Add sugar and water to lime juice in mixing bowl. 24. Mix thoroughly. 25. Strain drink into a pitcher or jug. 26. Chill for at least one hour. 27. Hold and serve chilled. Preparation note: 10 medium (1½ oz each) limes give about ¾ cup (6 oz) of juice. 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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125 Recipes for General Menus Purch
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133 Recipes for General Menus FOOD
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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: DAY 4 BAMMY STICKS (Staples) Ingred
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Page 231 and 232: Table of content 231 Emergency Menu
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241 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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