Search the recipe database
Applesauce in a Bag
½ cup fruit
Number of Portions: 100 Size of Portion: 1 pouch
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Apple Puree in a Bag, #2424 | 100 pouches |
DIRECTIONS
1. | Chill the applesauce pouches in the refrigerator. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | At service time place the applesauce pouches on the refrigerated part of the line. CCP: Cover and hold under refrigeration (41 degrees F or lower) |
3. | Portion one pouch per serving. Each portion provides ½ cup fruit. CCP: Hold under refrigeration (41 degrees F or lower). Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.