Menu and Recipe Manu.. - The Early Childhood Commission

DAY 5
CHICKEN & VEGETABLE SOUP
(Food from Animal, Vegetable, Fats & Oils)
35
Recipes for General Menus
Ingredient Metric Standard Measure Method
Pimento 5 g - 25 seeds 1. Wash and clean garlic and pimento under running water.
Garlic 30 g 1 oz 10 cloves
2. Lightly crush garlic.
Water 3 ½ L 120 oz 15 cups 3. In a large stock pot put water, pimento, garlic and salt to boil over
Salt 5 g - 1 tsp
high heat.
Whole chicken parts 1440 g 3 lbs 1 medium 4. Lightly trim visible fat from chicken.
Water 240 ml 8 oz 1 cups
Vinegar 15 ml ½ oz 1 Tbsp
5. Mix water and vinegar in small container.
6. Sponge chicken with vinegar and water.
7. Cut chicken in 2 oz pieces (about 20 pieces).
8. Add to large stock pot.
9. Continue to cook over high heat for at least 15 minutes.
10. Remove any scum that may form during the process.
Menu and Recipe Manual for Early Childhood Institutions