Source: MRS 2015
MRS: 1295 — Fruit (1200s)

Strawberry Slices (Frozen PC)

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100  Size of Portion: 1 container
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Strawberries, Frozen, Diced, 4½ ounce
100 each, (1/2 cup container)
DIRECTIONS

1.

Thaw frozen individual containers of strawberries in refrigerator.

2.

Portion one ½ cup container per serving. Each portion provides ½ cup fruit.
Do not refreeze.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Discard leftover strawberries that were thawed. Do not refreeze.

Production Notes

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 canned).
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.

Nutrients Per Serving
Calories
90
Carbohydrates
22.00 g
Dietary Fiber
2.00 g
Protein
1.00 g
Sodium
0.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g