I need to write a food specification for each ingredient in a recipe...please help me!?

Question

If anyone can help me with this that would be great! here is the recipe

3 large green or slightly yellow plantains
Vegetable Oil, for frying
Salt
Creole Seasoning

If anyone knows how to do this and can help me i would REALLY appreciate it....Its homework for my class and I just don't get it!

Answer 1

Welcome back Steph, I hope I was on the right track.
Plantains: Native to India, and treated like potatoes here in America. Starch content very high, fully ripe when black, and has the aroma of a banana then, but not in the green stage.
1 1/4 pound = 2 medium 2 1/2 cups cooked slices.
Veg. Oil: High heat properties, used for sealing in flavors
Salt: Sodium, flavor enhancer, plus used for dehydration and preservation of food products over long periods of time.
OK you got me here, can I just say flavor enhancer or do I have to..... oh well
Creole Seasoning: Usually used mostly in the Southern States a blend of, Salt, Paprika, red peppers, garlic powder, blk pepper, onion powder and file', used for enhancing flavor and spicyness. I sure hope I nailed it for you, if not, at least I tried

Answer 2

Plantains are bananas that are generally used for cooking, as contrasted with the soft, sweet banana varieties (which are sometimes called dessert bananas). Plantains tend to be firmer and lower in sugar content than dessert bananas and are commonly used when green or underripe and therefore starchy. Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when unripe. They are grown as far north as Florida, the Caribbean, the Canary Islands, Madeira, Egypt, and southern Japan or Taiwan and as far south as KwaZulu-Natal and southern Brazil. The largest exporter of plantains to the United States is Colombia. It is assumed that the Portuguese Franciscan friars were responsible for the introduction of plantains to the Caribbean islands and other parts of the Americas. The Spaniards, who saw a similarity to the plane tree that grows in Spain, gave the plantain its Spanish name, platano.

vegetable oil 

any of a large group of oils that are esters of fatty acids and glycerol, obtained from the leaves, fruit, or seeds of plants.

salt
a crystalline compound, sodium chloride, NaCl, occurring as a mineral, a constituent of seawater, etc., and used for seasoning food, as a preservative, etc.

Creole seasoning
Cookery. indicating a spicy sauce or dish made esp. with tomatoes, peppers, onions, celery, and seasonings, and often served with rice.