INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Apples, Raw, Red Delicious, #4202 | 100 small , (2-3/4" diameter) |
Gelatin, Strawberry Flavor, #2307 | 1 pound |
1. | Rinse the apples in cool, clean, running water. Drain the apples thoroughly. |
2. | Place the gelatin in a shallow container. |
3. | Cut the apples in half. |
4. | Dip each apple, cut side down, into the dry gelatin to coat the surface. |
5. | Place 2 apple halves in each container, cut side up. Cover and refrigerate the apples until ready for service. CCP: Refrigerate fruit for service at 41 degrees F or lower. |
6. | Portion 2 apple halves per serving. Each portion provides ½ cup of fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refriger ate at 41 degrees F or lower. |
Different flavors can be used to provide different colors of Apple Delicious.
Use USDA Foods products when available.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for fruit.
1. | Cutting apple in half vertically | 2. | Dipping apples in gelatin |
3. | Dipped vertically cut apples (notice the star shape of the seeds) | 4. | 1 serving of Apple Delicious (cut vertically) |
5. | Cutting apples in half horizontally | 6. | 1 apple cut in half horizontally (notice the heart shape of the apple) |
7. | Apple (cut horizontally) dipped in gelatin | 8. | 1 serving of Apple Delicious (cut horizontally) |