Menu and Recipe Manu.. - The Early Childhood Commission

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90 Recipes for General Menus DAY 14 Thursday FOOD GROUP Food from Animals, Fats & Oils Staple Vegetable Fruit MENU ITEM Curried Chicken Steamed Rice Mixed Vegetables II Light Fruit Punch Nutrition Profile – Day 14 Nutrient Amount Energy (calories) 341 Protein (g) 18.1 Fat (g) 10.6 Carbohydrates (g) 42.8 Sugar (g) 18.4 Dietary Fibre (g) 2.4 Vitamin A (RE) 588 Vitamin C (mg) 30 Iron (mg) 3.3 Calcium (mg) 79 Sodium (mg) 465 Potassium (mg) 374 Menu and Recipe Manual for Early Childhood Institutions
91 Recipes for General Menus DAY 14 CURRIED CHICKEN (Food from Animal) Ingredient Metric Standard Measure Method Whole chicken parts 1440 g 3 lb 1 medium 1. Trim all visible fat and skin from chicken. Water 240 ml 8 oz 1 cup 2. Mix water and vinegar in small container. Vinegar 60 ml 2 oz ¼ cup 3. Sponge chicken with vinegar and water. 4. Cut chicken into 1 inch chunks (50-1 oz pieces). 5. Put in a stainless steel bowl. Onion 60 g 2 oz 1 small 6. Clean and wash onion, escallion, thyme and scotch bonnet pepper. Escallion 15 g ½ oz 1 stalk Thyme 5 g - 1 sprig Scotch bonnet pepper 1 g - 1 sliver 7. On a cutting board, chop onion, escallion, thyme and scotch bonnet pepper. Black pepper 1g - ¼ tsp 8. Season chicken with onion, escallion, thyme, scotch bonnet pepper, Salt 10 g 1 / 3 oz 2 tsp black pepper and salt. 9. Leave to marinate in refrigerator for at least 1/2 hour before cooking. Garlic 15 g ½ oz 5 cloves 10. Clean and wash garlic. 11. Finely chop garlic. Oil 30 ml 1oz 2 Tbsp 12. In a sauce pan, heat oil, over medium heat. 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 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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DAY 4 BRAISED KIDNEY (Food from Ani
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DAY 4 SLICED BANANAS (Staple) 31 Re
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DAY 4 FRUIT PUNCH (Fruit) 33 Recipe
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DAY 5 CHICKEN & VEGETABLE SOUP (Foo
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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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