Source: MRS 2015
MRS: 1294 — Fruit (1200s)

Strawberry Slices (Frozen)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Strawberries, Frozen, Sweetened, Sliced, #1530
18 pound(s)
DIRECTIONS

1.

Thaw frozen strawberries in refrigerator.

2.

Portion strawberries with #8 scoop or 4 ounce ladle (½ cup) per serving. Each portion provides ½ cup fruit.
Do not refreeze leftovers.

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

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 fresh or 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
51
Carbohydrates
12.12 g
Dietary Fiber
1.28 g
Protein
0.64 g
Sodium
0.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g