Menu and Recipe Manu.. - The Early Childhood Commission

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Ingredient Metric Standard Measure Method 266 Emergency Menus and Recipes 16. Remove lettuce from refrigerator. 17. Arrange one leaf of lettuce on top of the slice of bread with the filling. 18. Use the plain slices of bread to top (cover) the filled slices evenly. 19. Stack two or three sandwiches together. 20. Cut sandwiches with a very sharp knife across both diagonals. 21. Be careful not to crush/mash bread. 22. Arrange each triangle in a clean storage container (plastic). No more than three (3) high. 23. Cover top of container tightly with plastic wrap. 24. Put clean, damp towels over plastic wrap. Towels must not come in contact with sandwiches. 25. Refrigerate immediately. 26. Hold (for no longer than an hour) and serve chilled. Purchasing note: 1 pack of Bologna contains about 9 slices and weighs 120g 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. 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
267 Emergency Menus and Recipes DAY 7 Mild Ginger Beer (Fruit Juice) Ingredient Metric Standard Measure Method Ginger beer soda 3 L 100 oz 12 ½ cups 1. Wash the bottles under running water and dry with a paper towel. Lime juice 60 mL 2 oz Sugar 120 g 4 oz Water 1.5 L 56 oz ¼ cup ½ cup 7 cups 2. Pour juice in a pitcher/jug. 3. Add juice, water and sugar to the jug. 4. Stir until sugar dissolves. 5. Place beverage in the refrigerator to chill for 1 hour. 6. Hold and serve chilled. Purchasing note: 1 large bottle of ginger beer soda provides 2L. 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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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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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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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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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 237 and 238: 237 Emergency Menus and Recipes DAY
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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 283 and 284: 283 Appendices CONTENT ............
Page 285 and 286: 285 Appendices 4. Cut under the fle
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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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