Menu and Recipe Manu.. - The Early Childhood Commission

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DAY 5 38 Recipes for General Menus RIPE BANANA (Fruit) Ingredient Metric Standard Measure Method Ripe Banana 1440 g 3 lbs 10 medium 1. Separate bananas from bunch. 2. Scrub and wash bananas under running water. 3. Pat dry bananas with paper towel and discard towels. 4. Chill for 1 hour. 5. Cut in halves just before serving. 6. Serve immediately. Purchasing Note: One medium banana weighs approximately 150 grams (5 oz) unpeeled. Meal Standard No. of servings 20 Serving size ½ banana Menu and Recipe Manual for Early Childhood Institutions
39 Recipes for General Menus Recipes For General Menus Week 2 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 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 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: Ingredient Metric Standard Measure
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 49 and 50: DAY 7 OXTAIL AND BROAD BEANS (Food
Page 53 and 54: DAY 7 CUCUMBER SLICES (Vegetable) 5
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Page 67 and 68: Ingredient Metric Standard Measure
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89 Recipes for General Menus DAY 13
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125 Recipes for General Menus Purch
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133 Recipes for General Menus FOOD
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Ingredient Metric Standard Measure
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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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