RECIPE DETAILS
Item ID: 1951770
Serving Size: 2 Tbsp (1 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Condiments
Attributes: Dressings, Vegetarian, Gluten Free
Allergens: Coconut
RECIPE DETAILS
Item ID: 1951770
Serving Size: 2 Tbsp (1 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Condiments
Attributes: Dressings, Vegetarian, Gluten Free
Allergens: Coconut
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Ginger: 75%
- Onion: 78%
Pre-Preparation
- Wash produce as needed.
- Peel the ginger and onions; slice them into large pieces.
Preparation
- In a stockpot, mix vegetable base and water until well combined.
- Add ginger and onion, then bring to a boil.
- Reduce to a simmer and cook for about 15 minutes.
- In a separate bowl, whisk coconut milk and arrowroot until smooth.
- After the stock has simmered for 15 minutes, slowly add the arrowroot slurry while whisking.
- Continue whisking until the mixture returns to a boil and thickens.
- Turn off heat and cool completely.
- Pour through a fine sieve to remove ginger, onion, and any undissolved arrowroot.
- Whisk in lime juice, honey, salt, and red pepper flakes.
- Label, date, and place in the cooler.
- Hold cold until service at 41°F or less. Use within 7 days.
Serving
Serving size: 2 Tbsp (1 oz)
Suggested serving utensil: ladle or squeeze bottle
Recipe Source: Boulder Valley School Dsitrict Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 37.06 kcal |
| Total Fat | 2.72* gm |
| Saturated Fat | 2.35* gm |
| Trans Fat | 0.00* gm |
| Sodium | 54.50* mg |
| Carbohydrates | 3.45 gm |
| Fiber | 0.06* gm |
| Sugars | 2.29* gm |
| Added Sugars | 2.17* gm |
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.
