Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
85
Recipes for General Menus
Salt pinch 15. Simmer over medium heat for about 2 minutes.
Sweet Pepper 60 g 2 oz ½ small 16. Wash and clean onion and sweet pepper.
Onion, 60 g 2 oz 1 small
17. Cut sweet pepper strips lengthwise (¼ cm thick).
18. Cut onions into thin rings.
Granulated sugar 15 g ½ oz 1 Tbsp 19. Add sweet pepper, onion and sugar to sauce pan.
20. Simmer for another 2 minutes.
21. Pour over fried fish.
22. Allow to soak for 15 minutes.
23. Keep escovietched fish warm in an oven.
24. Hold and serve hot.
Purchasing Note: Whole fish may be purchased and filleted. See Appendix 1 for filleting instructions. 1 lb whole fish will yield 2 fillets
approximately 4 oz each.
Preparation Note: Remove fish from freezer and place in refrigerator one day in advance to thaw.
No. of servings
Serving size
Meal Standard
20
1 piece fish with
2 Tbsp dressing (3 oz)
Menu and Recipe Manual for Early Childhood Institutions