Menu and Recipe Manu.. - The Early Childhood Commission

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262 Emergency Menus and Recipes b. Handle bread and fillings as little as possible during preparation. c. Use plastic gloves or tongs when picking up food. Gloves should be changed if they come in contact with any item or surface not directly related to the making of the sandwich. d. Measure and place margarine in a dish, cover and allow to soften at room temperature 30 minutes before use. e. Stacking more than 3 sandwiches insulates the filling and prevents it from reaching and keeping the desired temperature as quickly it should. f. The towel provides a moisture barrier to help prevent drying of sandwiches. Meal Standard No. of servings 20 Serving size 3 triangles Menu and Recipe Manual for Early Childhood Institutions
263 Emergency Menus and Recipes DAY 6 ORANGE DRINK (Fruit) Ingredient Metric Standard Measure Method Commercial Orange Juice 2 L 64 oz 8 cups 1. Pour juice into a pitcher/jug. Sugar 360 g 12 oz 1½ cups 2. Add water and sugar to the jug. Water 3 L 96 oz 12 cups 3. Stir until sugar dissolves. 4. Place beverage in the refrigerator to chill for 1 hour. 5. Hold and serve chilled. Purchasing note: 1 medium bottle (1/2 gal or 1.89L) of Orange Juice. Meal Standard No. of servings 20 Serving size 1 cup 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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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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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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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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Gungo Peas Stew (Legumes and food f
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Table of content 163 Vegetarian Men
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169 Vegetarian Menus and Recipes FO
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FOOD GROUP DAY 3 Wednesday 181 Vege
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DAY 4 BAMMY STICKS (Staples) Ingred
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Page 231 and 232: Table of content 231 Emergency Menu
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Page 243 and 244: 243 Emergency Menus and Recipes b.
Page 247 and 248: Ingredient Metric Standard Measure
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Page 255 and 256: 255 Emergency Menus and Recipes Ing
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Page 271 and 272: 271 Emergency Menus and Recipes c.
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Page 283 and 284: 283 Appendices CONTENT ............
Page 285 and 286: 285 Appendices 4. Cut under the fle
Page 287 and 288: 287 Appendices 5. Carefully start t
Page 289 and 290: 289 Appendices c. Pour liquid in wh
Page 291 and 292: 291 Appendices APPENDIX 2 SPECIAL R
Page 293 and 294: 293 Appendices Barbecue Sauce Ingre
Page 295 and 296: 295 Appendices Glossary of Food Pre
Page 297 and 298: 297 Appendices Hold: To keep a prep
Page 299 and 300: 299 Appendices APPENDIX 4 ABBREVIAT
Page 301 and 302: 301 Appendices APPENDIX 6 CONVERSIO
Page 303 and 304: 303 Appendices METRIC EQUIVALENTS F
Page 305 and 306: 305 Appendices METRIC EQUIVALENTS F
Page 307 and 308: 307 Appendices APPENDIX 8 GUIDE FOR
Page 309 and 310: 309 Appendices APPENDIX 10 Equipmen
Page 311: 311 Appendices No. Small Equipment/
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Menu and Recipe Manu.. - The Early Childhood Commission

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