Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
Water 90 3 oz 1/3 cup 38. Knead into stiff dough (for about 1 minute).
39. Portion into 20 pieces.
40. Shape each piece into long strip (spinners).
41. Add to pot and stir.
81
Recipes for General Menus
42. Reduce to medium heat and continue cooking.
Escallion 60 g 2 oz 4 stalk 43. Wash and clean scallion.
Thyme 5 g - 1 sprig
44. Wash thyme.
Black pepper 2 g - ½ tsp 45. Add escallion, thyme, black pepper, salt, margarine and sugar to pot.
Brown sugar 5 g - 1 tsp
Salt 3 g - ½ tsp
Margarine 60 oz 2 oz 4 Tbsp
46. Stir.
47. Cover and allow to simmer for 15 minutes over medium low heat.
48. Remove from heat.
49. Hold and serve hot.
Cooking Note: - Seasonings such as garlic, pimento, thyme, and escallion, may be tied up in cheesecloth in order to prevent unwanted pieces of
seasoning being served in the soup.
Preparation Note: Beans and meat may be prepared a day in advance and held in refrigerator (method steps 1-26). Remove from refrigerator and
place immediately over medium heat. Allow to boil rapidly for 2 minutes before continuing with recipes at method step # 27.
Meal Standard
No. of servings 20
Serving size 1 cup (8 oz )
Menu and Recipe Manual for Early Childhood Institutions