Menu and Recipe Manu.. - The Early Childhood Commission

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216 Vegetarian Menus and Recipes DAY 9 Thursday FOOD GROUP Legumes Staple Vegetable Fruit MENU ITEM Baked Beans Boiled Dumplings Mixed Vegetables II Light Fruit Punch Nutrition Profile (per serving) Nutrient Amount Energy (calories) 336 Protein (g) 10.6 Fat (g) 4.35 Carbohydrates (g) 68.2 Sugar (g) 36.6 Dietary Fibre (g) 13.1 Vitamin A (RE) 502 Vitamin C (mg) 36 Iron (mg) 2.3 Calcium (mg) 123 Sodium (mg) 729 Potassium (mg) 654 Menu and Recipe Manual for Early Childhood Institutions
217 Vegetarian Menus and Recipes DAY 9 BAKED BEANS (Legumes) Ingredient Metric Standard Measure Method Dried broad beans 720g 24 oz 3 cups 1. Place beans in a pan, search and remove shriveled beans and foreign matter. 2. Wash beans under running water. Water 1 ½ L 48 6 cups 3. Put beans in a plastic container with water and cover. 4. Place in refrigerator overnight. Salt 15 g ½ oz 1tbsp 5. Place beans and liquid in stock pot. 6. Add salt to stock pot and stir. 7. Place stock pot with beans on high heat. ginger 15 g ½ oz Small piece 8. Wash and clean ginger, escallion, thyme and garlic. Scallion 30 g 1 oz 2 stalk Thyme 5 g 1 sprig Garlic 5 g 2 clove 9. Crush ginger and garlic. 10. Add to stock pot. 11. Add escallion to stock pot. 12. Remove leaves from thyme and discard stem. 13. Add leaves to stock pot. 14. Cover and allow ingredients in stock pot to boil over high heat. 15. Skim foam. 16. Reduce to medium heat and cover pot. 17. Allow to cook for 45 minutes until beans are just tender but not soft. 18. Drain beans and return cooking liquid to stock pot. 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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153 Substitution Recipes for Genera
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Gungo Peas Stew (Legumes and food f
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Table of content 163 Vegetarian Men
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Page 171 and 172: Ingredient Metric Standard Measure
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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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267 Emergency Menus and Recipes DAY
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271 Emergency Menus and Recipes c.
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275 Emergency Menus and Recipes Ing
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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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