Menu and Recipe Manu.. - The Early Childhood Commission

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Emergency Menus and Recipes
Ingredient Metric Standard Measure Method
Bread 960 g 32 oz 30 slices 15. Arrange bread slices in two rows of 15 slices of bread each on a baking
sheet or a worktable.
16. Portion filling evenly for 15 sandwiches (2½Tbsp on each sandwich).
17. Place filling neatly and evenly on one row of 15 slices of bread.
18. Spread filling evenly to the edges of each slice of bread with a knife.
19. Remove tomato from refrigerator.
20. Arrange two slices of tomato on top of the slice of bread with the filling.
21. Use the plain slices of bread to top (cover) the filled slices evenly.
22. Stack two or three sandwiches together.
23. Cut sandwiches with a very sharp knife across both diagonals.
24. Be careful not to crush/mash bread.
25. Arrange each triangle in a clean storage container (plastic). No more
than three (3) high.
26. Cover top of container tightly with plastic wrap.
27. Put clean, damp towels over plastic wrap. Towels must not come in
contact with sandwiches.
28. Refrigerate immediately.
29. Hold (for no longer than an hour) and serve chilled.
Purchasing Note: 1 can of Sardines is 115g - 125 g (depending on the brand). It yields about 3½ oz of fish when drained.
Preparation notes:
a. Wash hands thoroughly before touching any ingredients or equipment. Remember if your hand comes in contact with any part of your body,
cover ingredients with paper towel and wash hands thoroughly before continuing.
b. Handle bread and fillings as little as possible during preparation.
Menu and Recipe Manual for Early Childhood Institutions