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SESAME GINGER DRESSING

RECIPE DETAILS

Item ID: FR001

Batch Quantity: 1

Serving Size: 2

Serving Measure: TBSP

Serving Description: 2 tbsp or 1 oz

Nutrition Link: 80438

Food Category: Dressings, gravies, marinades, sauces

HACCP: CSAUC

HACCP Process Category: SameDay

Recipe Source: FRESH

RECIPE DETAILS

Item ID: FR001

Batch Quantity: 1

Serving Size: 2

Serving Measure: TBSP

Serving Description: 2 tbsp or 1 oz

Nutrition Link: 80438

Food Category: Dressings, gravies, marinades, sauces

HACCP: CSAUC

HACCP Process Category: SameDay

Recipe Source: FRESH

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced by Danone North America

Green onion yield is 83%
Fresh, peeled ginger yields 75%
Whole garlic, roasted and minced yields 50%

Preparation

1. Toast sesame seeds in a pan over medium heat until golden brown and aromatic
2. Add sesame seeds to soy milk and allow to sit in the refrigerator for an hour
3. Cut heads of garlic in half across the equator, wrap in aluminum foil and roast in a 350 degree oven for an hour until golden brown and soft
Allow to cool
4. Peel and mince ginger, mince garlic and thinly slice green onion
5. Add all ingredients to a blender and blend until smooth
You can adjust the consistency of the dressing by adding water if too thick


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 36.05
Dark Green: 0 Milk: 0 Sat. Fat: 9.94%
Red Orange: 0 Grains: 0 Sodium: 92.95
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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