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ENGLISH
The following table presents the various World’s favorites Programmes,
quantities, standing times and appropriate recommendations.
code food
Serving
size (g)
Ingredients
Recommendations
soups & salads (9)
1-01
colourful
Mixed
salad
800-850 Lettuce - 250g, Red Oak
leaf lettuce - 100g, Wheat
toast - 100g, Butter - 2
tbsp, Cheese - 200g, Black
Grapes - 100g, Cherry
tomatoes - 250g, Pepper
- 1 tsp, Balsamic vinegar
- 5 tbsp, Olive oil - 6 tbsp,
Mustered - 1 tbsp, Zucchini
- 100g
In a bowl add butter, wheat
toast, zucchini, cheese
and cook. In a bowl add all
the cooked and uncooked
ingredients and serve.
1-02
china
salad
600-650 Garlic cloves- 1, Spring
onion - 4, Zucchini - 2,
Red Pepper - 1, Sprouts
- 400g, Soy Sauce - 1
tbsp, Chilli Sauce - 2 tbsp,
Sugar Powder - 1 tbsp,
Vinegar - 1 tbsp, Salt &
pepper to taste, Sesame
seeds - 1tbsp, Sunflower
Oil - 2 tbsp
In a bowl add everything
except vinegar and cook.
Remove and add vinegar
and serve.
1-03
Beans
salad
250-300 White Beans(lobia) - 250 g
(boiled), Spring Onion - 1,
Lettuce - 4 leaves, Parsley
- 3 tbsp (chopped), Black
Olives - 12, lemon Juice - 1
tbsp, Olive oil - 150 ml, Salt
& Pepper to taste
In a bowl add white beans,
spring onion, black olives,
olive oil, salt & pepper,
lemon juice, mix well and
cook. In a serving dish
spread lettuce than spread
white bean and olive
mixture, top with chopped
parsley and serve.
1-04
tomato
& Basil
soup
200-250
ml
Ready made Tomato puree
- 2 tbsp, Fresh Tomato
Puree - 1 cup, Water - 1
cup, Oil - 1 tbsp, Cornflour
- 1 ½ tbsp, Sugar powder -
2 ½ tbsp, Salt & Pepper to
taste, Basil - 2 tbsp, Butter
& soup sticks for serving
Add corn flour in cup and
mix with normal water. Add
everything in a bowl and
cook. Serve hot with butter
and soup sticks.
code food
Serving
size (g)
Ingredients
Recommendations
1-05
chinese
chicken
soup
500-600 Boneless chicken -
225g(steamed), Spring
onion - 6, Garlic - 1 clove,
Ginger - 2.5 cm(grated),
Chicken Stock - 150 g,
Noodles - 1oog, Carrot
- 1, Sprouts -125 g, Soy
sauce - 2 tbsp, Fish Sauce
- 1tbsp, Coriander - 1tbsp,
Salt & Pepper to taste
Shred the steamed chicken
and to all the ingredients
and cook and serve hot.
1-06
Hot &
sour
250-300
ml
Fresh Tomato Puree - 4
tbsp, Readymade tomato
puree - 1 tbsp, Water - 2
cups, Seasoning Cube - 1,
Capsicum - 1 tbsp (finely
chopped), Cottage cheese
- 1 tbsp(finely chopped),
Cornflour - 2 ½ tbsp,
Vinegar - 1 tsp
Mix cornflour with normal
water and add to all the
ingredients except vinegar.
Cook and serve hot with
vinegar.
1-07
Vegetable
soup
400
Boiled Mix vegetables -
2cups (carrot, peas, French
beans, cauliflower, Cabbage
etc.), Onion - 1(sauté),
Butter - 2tbsp, All purpose
flour - 1 ½ tbsp, Milk - 4
cups, Salt and pepper to
taste
Mix milk and flour together
& add to other ingredients
and cook.
1-08
sprouts &
Vegetable
soup
700-800 Bean Sprouts - 250
g(boiled), Carrot - 1
(grate), Spring onion - 2
chopped, Cabbage - 100g
(shredded), Cottage
Cheese - 100g (chopped
), Golden Corns - 100g,
French Beans - 100g, Corn
Flour - 2 ½ tbsp, Vegetable
Stock - 3 cups, Salt &
Pepper to taste, Butter - 1
tbsp, Soy sauce - 1tsp,
Vinegar - 2 tsp
Mix cornflour with normal
water and add to all the
ingredients. Cook and
serve hot.
1-09
sweet
corns
soup
700-750 Canned Sweet corns - ¾
cup, Onion - 1 (chopped &
Sauté), Milk - 3 cups, Maida
- 1 ½ tbsp, Butter - 1 tbsp,
Salt & pepper
Add everything in a bowl
and cook.
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2010-07-27 2:29:09