Menu and Recipe Manu.. - The Early Childhood Commission

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204 Vegetarian Menus and Recipes DAY 6 STEAMED PUMPKIN (Vegetable) Ingredient Metric Standard Measure Method Pumpkin 720 g 24 oz 1 ½ large slice 12. Remove pulp and seed from pumpkin. 13. Scrub and wash pumpkin skin. 14. Wash and cut into 1 inch squares (about 20 portions – 1 oz each). Salt 2 g - ½ tsp Water 240 ml 8 oz 1 cup 15. Pack in saucepan or stock pot with the skin portion down. 16. Dissolve salt in water and pour over pumpkin. 17. Cover pot tightly and place on medium heat. 18. Cook for 20 minutes or until pumpkin is tender. 19. Remove from heat. 20. Hold and serve hot. Meal Standard No. of servings 15 Serving size 1 piece (1 oz) Menu and Recipe Manual for Early Childhood Institutions
205 Vegetarian Menus and Recipes DAY 6 PINEAPPLE DRINK (Fruit) Ingredient Metric Standard Measure Method Pineapple 1200 kg 2 ½ lbs (40 oz) 1 medium 9. Scrub and wash pineapple. 10. Peel and dice pineapple. Water 1 L 32 oz 9 cups 11. Blend pineapple with water. 12. Pour into mixing bowl. Sugar 240 g 8 oz 1 cup 13. Add sugar and stir until dissolved. 14. Strain into pitcher or jug. 15. Put to chill in the refrigerator for at least one hour. 16. Hold and serve cold. 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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57 Recipes for General Menus Ingred
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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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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 231 and 232: Table of content 231 Emergency Menu
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Page 237 and 238: 237 Emergency Menus and Recipes DAY
Page 243 and 244: 243 Emergency Menus and Recipes b.
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255 Emergency Menus and Recipes Ing
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257 Emergency Menus and Recipes DAY
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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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