Garlic & Ginger Mix

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Canola Oil
| 16 | oz (fl) |
Garlic Minced (Not in oil) | 16 | oz (fl) |
Ginger Root | 19 | oz (wt) |
- Recipe Instructions:
- TOOLS: rubber spatula, measuring cups, nitrile gloves, green cutting board, chef knife, large mixing bowl, food processor and teaspoon
- STORAGE: storage container with lid
- HOLD TIME: 3 days
- YIELD: 32 ounces
- QUALITY INDICATOR: ginger & garlic is fresh, not discolored or dry.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Wash fresh ginger over cold water, ensure to remove all dirt particles.Use a teaspoon to scrape the thin layer of skin off the ginger root.(Refer to picture Steps 1 & 2)
- 2. Rough cut the peeled ginger & pulse in food processor until minced. Use a rubber spatula & scrape into large mixing bowl. (Refer to picture Steps 3 & 4)
- 3. Add minced garlic and canola oil into a mixing bowl & mix together with a rubber spatula.
- 4. Put into storage container, date dot & label. Keep in cooler at 35F- 40F/3.5C- 4C until use. (CCP1)
-
IMPORTANT NOTE:
- Ensure that the oil the minced garlic comes in is not used in any of the dishes.
- Allergy Information
- TBD
- TOOLS: green cutting board, chef knife, weigh scale
- YIELD: 4 oz., trimmed and chopped
- HOLD TIME: 3 days
- YIELD: 48 sticks each
- QUALITY INDICATOR: celery is crisp & bright green