Sweet Plantains - USDA Recipe for Schools

Sweet Plantains - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Sweet Plantains – Fresh plantains with a ginger glaze.

 

Frozen plantains, thawed, sliced
12 lb
1 gal 2 qt
24 lb
3 gal

1. Place 3 qt (about 6 lb) plantains into a steam table pan (12" x 20" x 2 1/2"). Spread evenly. Set aside for step 4. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Margarine, trans fat-free
4 oz
1/2 cup
8 oz
1 cup

2. Melt margarine in a small stock pot uncovered over medium heat.

Brown sugar
1 cup
8 oz
2 cups
1 lb

3. Add sugar, water, and ginger. Stir well until sugar dissolves. Remove from heat.

Water
2 cups
1 qt
Fresh ginger, minced
2 oz
1/4 cup
4 oz
1/2 cup
OR
Ground ginger
3 Tbsp
1/4 cup 2 Tbsp

4. Pour 1 1/4 cups (about 10.7 oz) ginger mixture over each steam table pan.

5. Bake: Conventional oven: 350 °F for 15-25 minutes. Convection oven: 325 °F for 15-20 minutes. Critical Control Point: Heat to 135 °F for at least 15 seconds.

6. Critical Control Point: Hold for hot service at 135 °F or higher.

7. Serve 3 plantains.

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 3 plantains provide 3/8 cup starchy vegetable.

CACFP Crediting Information: 3 plantains provide 3/8 cup vegetable.

 

English
Find tips and resources for safe food handling and proper cooking temperature guidance.