Source: MRS 2020
MRS: 1295.1 — Fruit (1200s)

Strawberry Slices (Frozen PC)-USDA Foods

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Strawberries, Frozen, Diced, 4½ ounce
100  each , (1/2 cup container)
DIRECTIONS

1.

Thaw the frozen individual containers of strawberries in the refrigerator.

2.

Portion one ½ cup container per serving. Each portion provides ½ cup fruit.
Do not refreeze.

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 leftover s. Refrigerate at 41 degrees F or lower.

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 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
90
Carbohydrates
22.00 g
Dietary Fiber
2.00 g
Protein
1.00 g
Sodium
0.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g