Menu and Recipe Manu.. - The Early Childhood Commission

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78 Recipes for General Menus DAY 12 Tuesday FOOD GROUP Food from Animals, Legumes, Staple, Vegetable, Fats & Oils Fruit MENU ITEM Red Peas Soup Ripe Banana Nutrition Profile – Day 12 Nutrient Amount Energy (calories) 348 Protein (g) 17.1 Fat (g) 6.0 Carbohydrates (g) 59.2 Sugar (g) 14.2 Dietary Fibre (g) 3.3 Vitamin A (RE) 920 Vitamin C (mg) 26 Iron (mg) 5.0 Calcium (mg) 92 Sodium (mg) 79 Potassium (mg) 905 Menu and Recipe Manual for Early Childhood Institutions
79 Recipes for General Menus DAY 12 RED PEAS SOUP (Food from Animals, Legumes, Staple, Vegetable) Ingredient Metric Standard Measure Method Red kidney beans 360 g 12 oz 1½ cups 1. In a bowl, search beans and remove any shriveled bean or foreign matter. 2. Wash beans under running water. Water 1 L 32 oz 4 cups 3. In a large stock pot, heat water to boiling over high heat. 4. Add beans to boiling water. 5. Allow to boil for five minute. 6. Turn off heat and allow to stand for 1 hour. Salt beef 240 g 8 oz 7. Wash salted beef under running water. 8. Trim salt beef and cut into ½ inch cubes. 9. Add to pot with soaked beans. Vinegar 5 ml - 1 tsp 10. Mix vinegar and water in a small bowl. Water 120 ml 4 oz ½ cup Stew Beef 480 g 16 oz 11. Sponge fresh beef with vinegar and water mixture. 12. Trim fresh beef. 13. Cut fresh beef into ½ inch cubes. 14. Add meat to beans in large stock pot. 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 19 Recipes for General Menus
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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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129 Recipes for General Menus DAY 1
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131 Recipes for General Menus Ingre
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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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227 Vegetarian Menus and Recipes Da
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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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