Search the recipe database
Strawberry Slices (Frozen PC)-USDA Foods
½ cup fruit
Number of Portions: 100 Size of Portion: 1 container
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Strawberries, Frozen, Diced, 4½ ounce | 100 PC , (1/2 cup container) |
DIRECTIONS
1. | Thaw the frozen individual containers of strawberries in the refrigerator. CCP: Hold and maintain the product at a minimum temperature of 41 degrees F. |
2. | Place the containers of strawberries on the line for service. CCP: Hold and maintain the product at a minimum temperature of 41 degrees F. |
3. | Portion one PC container of strawberries per serving. Each portion provides ½ cup fruit. CCP: Hold and maintain the product at a minimum temperature of 41 degrees F. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
- Use USDA Foods or Department of Defense (DoD) products when available.
- Thaw the frozen strawberries in the refrigerator.
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.