Menu and Recipe Manu.. - The Early Childhood Commission

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FOOD GROUP Legume, Vegetable Staple Vegetable Fruit DAY 10 Friday Nutrition Profile (per serving) Nutrient Energy (calories) 337 Protein (g) 9.3 Fat (g) 4.1 224 Vegetarian Menus and Recipes MENU ITEM Vegetarian Stewed Peas Steamed Rice Shredded Lettuce Mild Ginger Beer Amount Carbohydrates (g) 66.6 Sugar (g) 35.4 Dietary Fibre (g) 1.54 Vitamin A (RE) 671 Vitamin C (mg) 7 Iron (mg) 3.9 Calcium (mg) 63 Sodium (mg) 876 Potassium (mg) 518 Menu and Recipe Manual for Early Childhood Institutions
225 Vegetarian Menus and Recipes DAY 10 VEGETARIAN STEWED PEAS (Legume, Vegetable, Staple) Ingredient Metric Standard Measure Method Red kidney beans 450 g 16 oz 2 cups 1. In a bowl, search peas and remove any shriveled peas or foreign matter. 2. Wash peas under running water. Pimento 2 g 6 seeds 3. Wash and clean pimento, and garlic. Garlic 15 g ½ oz 4 cloves Ginger 10 g 1/3 oz ½ small piece 4. Wash and peel ginger. 5. Crush ginger and garlic. Coconut milk 120 ml 4 oz ½ cup 6. In a stock pot, add beans, coconut milk, salt, garlic, pimento and ginger and water. Salt 15 g ½ oz 2 tsp 7. Bring ingredients in stock pot to boil over medium heat. Water 960 ml 32 oz 4 cups 8. Allow peas to cook for 1 hour or until just tender. Flour 360 g 12 oz 1½ cup 9. Mix flour with water in a bowl. Water 120 ml 4 oz ½ cup 10. Knead flour and water making a stiff dough. 11. Portion into 40 – 60 small pieces. 12. Shape each piece into long strips (spinners). 13. Add spinners to pot. 14. Stir and cover. 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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71 Recipes for General Menus Recipe
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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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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
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Page 173 and 174: 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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Page 271 and 272: 271 Emergency Menus and Recipes c.
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275 Emergency Menus and Recipes Ing
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277 Emergency Menus and Recipes DAY
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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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