Menu and Recipe Manu.. - The Early Childhood Commission

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222 Vegetarian Menus and Recipes Ingredient Metric Standard Measure Method Margarine 14 g 1/2 oz 1 Tbsp 36. Add margarine to vegetables. 37. Toss gently until margarine melts. 38. Hold and serve hot. Meal Standard No. of servings 20 Serving size 2 Tbsp (1 oz) Menu and Recipe Manual for Early Childhood Institutions
223 Vegetarian Menus and Recipes DAY 9 LIGHT FRUIT PUNCH (Fruit) Ingredient Metric Standard Measure Method Orange 720 g 24 oz 6 large 27. Scrub and wash citrus fruits. Grapefruit 360 g 12 oz 2 medium 28. Cut citrus fruits in halves. 29. Juice citrus using a manual or electric juicer. 30. Pour juice into a mixing bowl. Watermelon 480g 1 lb 1 / 8 medium 31. Remove pulp (pink portion) from watermelon. Water 1200 mls 40 oz 5 cups 32. Cut melon into large chunks. 33. Remove and discard seeds. 34. Blend water melon with water. 35. Pour blended melon into mixing bowl with citrus juice. Sugar 240 g 8 oz 1 cup 36. Add sugar to blended melon, orange and grapefruit juice and stir until thoroughly mixed. 37. Strain into a jug/pitcher. 38. Chill in freezer for 30 minutes. 39. Hold and serve chilled. Purchasing Note: 1 large orange weighs about 8 oz. Preparation note: 6 large oranges yield 4 cup juice. 2 medium grapefruits 1 cup juice Serving Note: Do not prepare this beverage overnight. Hold and serve within an hour. Do not hold and serve for longer than one hour. 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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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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Table of content 163 Vegetarian Men
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165 Vegetarian Menus and Recipes VE
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167 Vegetarian Menus and Recipes RE
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169 Vegetarian Menus and Recipes FO
Page 171 and 172: Ingredient Metric Standard Measure
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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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Page 271 and 272: 271 Emergency Menus and Recipes c.
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273 Emergency Menus and Recipes DAY
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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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