Menu and Recipe Manu.. - The Early Childhood Commission

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Ingredient Metric Standard Measure Method Yield: 2 cups 294 Appendices 15. Cover and allow to simmer for five more minutes remove from heat. 16. Use in recipe as needed. 17. If sauce will be stored, rapidly cool sauce in a water bath. 18. Pour into storage container and place in refrigerator if sauce will be used in 24 hours. 19. Store in freeze plastic containers in 1 cup portion for longer period. 20. Thaw in refrigerator and use as needed. Menu and Recipe Manual for Early Childhood Institutions
295 Appendices Glossary of Food Preparation Terms APPENDIX 3 Bake: Barbecue: Baste: Batter: Blanch: Blend: Boil: Braise: Brine: Broth: To cook in oven by dry heat. To cook in an oven, basting from time to time with a highly seasoned sauce or cooking on a grill or spit over hot coals. To moisten meat while roasting to add flavor and to prevent drying of the surface. Melted fat or meat drippings may be used for basting. Flour and liquid mixture, usually combined with other ingredients, thin enough to pour or drop from a spoon. To dip briefly in boiling water To thoroughly mix tow or more ingredients. To cook foods in water or a liquid in which the bubbles are breaking on the surface and steam is given off. To brown in a small amount of fat, cover, add a small amount of liquid, and cook slowly. A mixture of salt, water and seasonings used to preserve food. A flavourful liquid obtained from the simmering of meats and/or vegetables. Chill: Chop: Coat: To refrigerate until thoroughly cold. To cut food into fairly fine pieces with a knife or other chopping device. To cover entire surface with flour, fine crumbs, sauce, batter or other food as required. 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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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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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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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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Page 243 and 244: 243 Emergency Menus and Recipes b.
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Page 247 and 248: Ingredient Metric Standard Measure
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Page 283 and 284: 283 Appendices CONTENT ............
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Page 291 and 292: 291 Appendices APPENDIX 2 SPECIAL R
Page 293: 293 Appendices Barbecue Sauce Ingre
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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