Source: MRS 2020
MRS: 1294 — Fruit (1200s)

Strawberry Slices (Frozen)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  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.
Do not refreeze leftovers.

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.

Nutrients Per Serving
Calories
82
Carbohydrates
21.05 g
Dietary Fiber
1.83 g
Protein
0.00 g
Sodium
0.91 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g