Search the recipe database
Variety of Yogurt Cups
1 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 serving
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Yogurt, Strawberry, #1324 | 25 (4-ounce) cartons |
Yogurt, Strawberry Banana, #1326 | 25 (4-ounce) cartons |
DIRECTIONS
1. | Place a variety of yogurt cups on a refrigerated line for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Portion one 4-ounce container of yogurt per serving. Each portion provides 1 oz. eq. meat/meat alternate. 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
Use USDA Foods or Department of Defense (DoD) products when available.
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.