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Variety of Fruit Juices (Shelf Stable)
½ cup fruit juice
Number of Portions: 100 Size of Portion: 4 ounce carton
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Juice, Apple, 4 oz. Shelf Stable,#2525 | 33 cartons |
Juice,OrangeTangerine, 4 oz., Shelf Stable, #2527 | 33 cartons |
Juice, StrawberryKiwi, 4 oz. Shelf Stable, #2526 | 34 cartons |
DIRECTIONS
1. | Refrigerate the juices at 41 degrees F or lower the day before service. CCP: Refrigerate at 41 degrees F or lower. |
2. | Serve a variety of chilled juices on the line. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion one 4-ounce carton of juice per serving. Each portion provides ½ cup of fruit juice. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Label and date any leftovers. Refrigerate at 41 degrees F or lower. |
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.