Menu and Recipe Manu.. - The Early Childhood Commission

76
Recipes for General Menus
DAY 11
STEAMED CARROT AND CHOCHO
(Vegetable)
Ingredient Metric Standard Measure Method
Carrot 360 g 12 oz 3 medium 1. Wash and clean carrots and chocho.
Chocho 540 g 18 oz 3 medium 2. Peel carrots and chocho.
3. Dice carrots and chocho into ½ cm cubes.
Water 120 ml 4 oz ½ cup 4. In a stock pot, bring salt and water to boil over medium high heat.
Salt 2 g - ¼ tsp 5. Add carrot to boiling water and cover tightly.
6. Cook for 2 minutes.
7. Add chocho and reduce to medium low heat.
8. Cover and continue cooking for another 5 minutes.
9. Stir and cook uncovered for 2 minutes more.
10. Drain vegetables.
Margarine 15 g ½ oz 1 Tbsp 11. Add margarine and stir.
12. Hold and serve hot.
Meal Standard
No. of servings 20
Serving size
3 Tbsp (1½ oz)
Menu and Recipe Manual for Early Childhood Institutions