Menu and Recipe Manu.. - The Early Childhood Commission

More documents

Recommendations

Info

310 Appendices No. Small Equipment/Utensils # per school Specification 1. Cutting Boards 3 - 17” x 10½” ; Plastic Colour coded red, blue, white 2. Measuring spoons 1 Nest ¼ tsp, ½ tsp, 1 / 3 tsp, 1 tsp, 1 tbsp, ½ tbsp 3. Measure Cups - Dry 1 Nest ¼ cup, 1 / 3 cup, ½ cup, 1 cup 4. Measuring Cup - Liquid 1 1000 mls or 1 litre; Small gradation; Stainless steel 5. Counter Top Scale 1 5 kilo Gradation of grams 6. Trolley 1 24” by 12”; 2 Tier with casters; Stainless steel 7. Food Thermometer 2 Refrigerator & food 8. Spoodles 3 8 oz, 6oz & 4 oz 9. Ladles 3 12 oz, 8 oz & 2 oz 10. Scoops (Food Portioner) 1 size 16 11. Baking Trays 2 17½ x 12¾ 12. Potato Masher 1 stainless steel 13. Rubber Spatula/Scraper 1 14” 14. Mixing Bowls 3 16”, 12 & 8 15. Colander 1 12” stainless steel 16. Service Trays 3 14” x 18” 17. Vegetable Peeler 1 stainless steel 18. Piano Whisk 1 10 “ or 14 “stainless steel 19. Pots - small; 1 10, 15, 20 quarts stainless steel Menu and Recipe Manual for Early Childhood Institutions
311 Appendices No. Small Equipment/Utensils # per school Specification 20. Pots - Large 1 20 , 24, 30 or 40 qt. stainless steel 21. Sauce Pans 1 8” or 10” stainless steel 22. Tumblers 5 oz. (no larger than 8 oz) 23. Plates 6.5 oz. 24. Bowls 11 oz. 25. Dessert Spoons 26. Cook Knives 1 8” Blade; stainless steel 27. Vegetable Knives 1 4 “ Blade; stainless steel 28. Cook Spoons 1 15” tall; stainless steel 29. Cook Forks 1 15” tall; stainless steel 30. Graters 1 9” x 4”; stainless steel 31. Strainers 1 8” circumference stainless steel 32. Slotted Spoon 1 12½” stainless steel 33. Perforated Spoon 1 12½” stainless steel 34. Fry Pan 1 12” or 18” 35. Blender 1 Industrial type; ½ gallon capacity 36. Mixer 1 1 stainless steel bowl 37. Can Opener 1 stainless steel 38. Aprons 2 Full white, cotton 39. Head covering 1 box Disposable with Elastic band Menu and Recipe Manual for Early Childhood Institutions
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
Page 9 and 10:
9 Recipes for General Menus Recipes
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 19 and 20:
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 and 28:
Page 29 and 30:
DAY 4 BRAISED KIDNEY (Food from Ani
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
Page 45 and 46:
45 Recipes for General Menus DAY 6
Page 47 and 48:
Page 49 and 50:
DAY 7 OXTAIL AND BROAD BEANS (Food
Page 51 and 52:
Page 53 and 54:
DAY 7 CUCUMBER SLICES (Vegetable) 5
Page 55 and 56:
Page 57 and 58:
57 Recipes for General Menus Ingred
Page 59 and 60:
Page 61 and 62:
Page 63 and 64:
Page 65 and 66:
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
71 Recipes for General Menus Recipe
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
101 Recipes for General Menus Ingre
Page 103 and 104:
Page 105 and 106:
105 Recipes for General Menus Recip
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
125 Recipes for General Menus Purch
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
133 Recipes for General Menus FOOD
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
MENU SUBSTITUTION LIST 141 Substitu
Page 143 and 144:
BEEF AND BROAD BEANS (Food from Ani
Page 145 and 146:
SPLIT PEAS SOUP 145 Substitution Re
Page 147 and 148:
Ingredients Metric Standard Measure
Page 149 and 150:
Page 151 and 152:
GUNGO PEAS SOUP (Food from Animal,
Page 153 and 154:
153 Substitution Recipes for Genera
Page 155 and 156:
Gungo Peas Stew (Legumes and food f
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Table of content 163 Vegetarian Men
Page 165 and 166:
165 Vegetarian Menus and Recipes VE
Page 167 and 168:
167 Vegetarian Menus and Recipes RE
Page 169 and 170:
169 Vegetarian Menus and Recipes FO
Page 171 and 172:
Page 173 and 174:
Page 175 and 176:
175 Vegetarian Menus and Recipes DA
Page 177 and 178:
Page 179 and 180:
179 Vegetarian Menus and Recipes Pr
Page 181 and 182:
FOOD GROUP DAY 3 Wednesday 181 Vege
Page 183 and 184:
Page 185 and 186:
Page 187 and 188:
Page 189 and 190:
DAY 4 BAMMY STICKS (Staples) Ingred
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
Page 197 and 198:
197 Vegetarian Menus and Recipes Re
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Page 207 and 208:
Page 209 and 210:
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
Page 217 and 218:
Page 219 and 220:
Page 221 and 222:
Page 223 and 224:
Page 225 and 226:
Page 227 and 228:
227 Vegetarian Menus and Recipes Da
Page 229 and 230:
Page 231 and 232:
Table of content 231 Emergency Menu
Page 233 and 234:
233 Emergency Menus and Recipes WEE
Page 235 and 236:
235 Emergency Menus and Recipes WEE
Page 237 and 238:
237 Emergency Menus and Recipes DAY
Page 239 and 240:
Page 241 and 242:
Page 243 and 244:
243 Emergency Menus and Recipes b.
Page 245 and 246:
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
255 Emergency Menus and Recipes Ing
Page 257 and 258:
Page 259 and 260: 259 Emergency Menus and Recipes DAY
Page 261 and 262: 261 Emergency Menus and Recipes Ing
Page 271 and 272: 271 Emergency Menus and Recipes c.
Page 275 and 276: 275 Emergency Menus and Recipes Ing
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: 309 Appendices APPENDIX 10 Equipmen
show all

Menu and Recipe Manu.. - The Early Childhood Commission

Create successful ePaper yourself

Delete template?

Save as template?