Menu and Recipe Manu.. - The Early Childhood Commission

214
Vegetarian Menus and Recipes
Day 8
CUCUMBER SLICES
(Vegetable)
Ingredient Metric Standard Measure Method
Cucumber 300 g 10 oz 2 medium 11. Wash cucumber under running water.
12. Drain cucumbers.
13. Cut off both ends from the cucumber (about 1 cm).
14. Peel alternate strips of skin lengthwise on cucumber.
15. On a cutting board, cut cucumber into thin slices ¼ cm across
the width/diameter of the cucumber (approximately 60 slices –
30 per cucumber).
16. Arrange on a stainless steel platter.
Vinegar 60 ml 2 oz ¼ cup 17. In a blender combine vinegar, sugar and oil.
Sugar 60 ml 2 oz ¼ cup
Oil 30 ml 1 oz 2 Tbsp
Purchasing Note: 1 medium cucumber is about 5 oz.
18. Drizzle over cucumber slices.
19. Refrigerate for at least an hour.
20. Hold and serve chilled.
Meal Standard
No. of servings 20
Serving size
3 slices (½ oz)
Menu and Recipe Manual for Early Childhood Institutions