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Chilled Mandarin Oranges (Canned)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Oranges, Mandarin, (Tangerine), #2410 | 4 #10 cans + 2 cups |
DIRECTIONS
1. | Chill the cans of mandarin oranges in the refrigerator overnight. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Open the cans of Mandarin Oranges. Do not drain the liquid. |
3. | Portion the Mandarin Oranges with a 4 ounce spoodle or #8 scoop into individual portion containers. Cover the containers and refrigerate the Fruit Cocktail until time for service. CCP: Hold the product under refrigeration (41 degrees F or lower) until ready for service. |
4. | Place the Mandarin Oranges on the line for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | If serving individual portions, portion one individual portion container per serving. If serving Mandarin Oranges from the steamtable pans, portion with 4 ounce spoodle or # 8 scoop for ½ cup 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. Refrigerate at 41 degrees F or lower. |
Production Notes
Chill the cans of mandarin oranges in the refrigerator overnight.
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.