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Strawberry Slices (Frozen)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Strawberries, Frozen, Sweetened, Sliced, #1530 | 28 pounds + 4 ounces |
DIRECTIONS
1. | Thaw the frozen strawberries in the refrigerator. |
2. | Portion ½ cup strawberries with #8 scoop or 4 ounce spoodle for serving. Each portion provides ½ cup fruit. CCP: Hold and maintain the product at a maximum temperature of 41 degree s F. Check temperature every 30 minutes. Discard any leftovers. |
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 fresh or 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.