MEASURE (FOR 100 SERVINGS)
Strawberries, Frozen, Sweetened, Sliced, #1530
14 pound(s) + 2 ounce(s)
Bananas, Raw, Regular, Green Tips, #4203
14 pound(s) + 4 ounce(s)
Thaw strawberries in refrigerator and place in large bowl.
Wash bananas in cool running water and drain. Peel bananas and slice.
Cover and chill.
Portion with #8 scoop or 4 ounce spoodle (½ cup) for each serving. Each portion provides ½ cup of fruit.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
Use USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as fresh, frozen, canned or diced).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.
Mixing strawberries and bananas
1 serving of Banana Berry Blend
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