Menu and Recipe Manu.. - The Early Childhood Commission

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DAY 4 Thursday 28 Recipes for General Menus FOOD GROUP Food from Animals, Fats & Oils Staple Vegetable Fruit MENU ITEM Braised Kidney Sliced Bananas Tomato and Cucumber Slices Fruit Punch Nutrition Profile – Day 4 Nutrient Amount Energy (calories) 348 Protein (g) 18.6 Fat (g) 8.2 Carbohydrates (g) 53. 4 Sugar (g) 19.2 Dietary Fibre (g) 1.4 Vitamin A (RE) 428 Vitamin C (mg) 71.2 Iron (mg) 8.8 Calcium (mg) 106 Sodium (mg) 905 Potassium (mg) 463 Menu and Recipe Manual for Early Childhood Institutions
DAY 4 BRAISED KIDNEY (Food from Animal) 29 Recipes for General Menus Ingredient Metric Standard Measure Method Beef Kidney 1440 g 3 lb 3 each 1. Mix water and vinegar in a small container. Water 480 ml 16 oz 2 cups Vinegar 60 ml 2 oz 4 Tbsp Menu and Recipe Manual for Early Childhood Institutions 2. Sponge kidney with vinegar and water. 3. Split kidney and remove membrane, all inner fat and hard white parts. 4. Cut into ½ inch chunks (at least 80 pieces). 5. Put in a bowl. 6. Cover and store in refrigerator overnight. Onion 120 g 4 oz 2 small 7. Clean and wash onion, garlic, peppers, thyme, pimento and escallion under running water. Garlic 15 g ½ oz 5 cloves 8. On a cutting board, finely chop onion garlic, country pepper and Escallion 60 g 2 oz 2 stalk escallion. Country pepper - - 1 sliver Sweet pepper 30 g 1 oz ½ small Thyme 5 g 1 sprig Pimento 2 g - 10 seeds 9. Remove leaves from thyme. 10. Crush pimento finely. Black pepper 2 g - ½ tsp 11. Add chopped seasoning, pimento, black pepper, soy sauce, paprika, sugar and salt to kidney combine thoroughly. Soya sauce 60 ml 2 oz 4 Tbsp 12. Leave to marinate for at least 30 minutes. Paprika 7 g ¼ oz ½ Tbsp Brown sugar 15 g - 1 Tbsp
Page 1 and 2: 1 Recipes for General Menus GENERAL
Page 3 and 4: Menu and Recipe Manual for Early Ch
Page 5 and 6: 5 Recipes for General Menus GENERAL
Page 7 and 8: WEEK 3 7 Recipes for General Menus
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Page 11 and 12: DAY 1 STEWED CHICKEN 11 Recipes for
Page 13 and 14: DAY 1 STEAMED RICE (Staple) 13 Reci
Page 15 and 16: DAY 1 15 Recipes for General Menus
Page 17 and 18: DAY 2 FISH FINGERS (Food from Anima
Page 21 and 22: DAY 2 STEAMED PUMPKIN (Vegetable) 2
Page 23 and 24: DAY 3 Wednesday 23 Recipes for Gene
Page 25 and 26: Ingredients Metric Standard Measure
Page 27: DAY 3 27 Recipes for General Menus
Page 31 and 32: DAY 4 SLICED BANANAS (Staple) 31 Re
Page 33 and 34: DAY 4 FRUIT PUNCH (Fruit) 33 Recipe
Page 35 and 36: DAY 5 CHICKEN & VEGETABLE SOUP (Foo
Page 37 and 38: Ingredient Metric Standard Measure
Page 39 and 40: 39 Recipes for General Menus Recipe
Page 41 and 42: DAY 6 MEAT BALLS (Food from Animals
Page 43 and 44: DAY 6 TOMATO SAUCE (Fats & Oils) 43
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Page 49 and 50: DAY 7 OXTAIL AND BROAD BEANS (Food
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79 Recipes for General Menus DAY 12
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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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175 Vegetarian Menus and Recipes DA
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179 Vegetarian Menus and Recipes Pr
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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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197 Vegetarian Menus and Recipes Re
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Table of content 231 Emergency Menu
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233 Emergency Menus and Recipes WEE
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235 Emergency Menus and Recipes WEE
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237 Emergency Menus and Recipes DAY
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243 Emergency Menus and Recipes b.
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255 Emergency Menus and Recipes Ing
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271 Emergency Menus and Recipes c.
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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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