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Apple and Orange Wedges (Fresh)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Apples, Raw, Red Delicious, #4202 | 7 pounds |
Oranges,Assorted Varieties, Fresh, #4211 | 18 pounds |
DIRECTIONS
1. | Rinse the fruit in cool, running water. Drain the fruit thoroughly. |
2. | Use a fruit wedger with a corer to slice the apples into 6 wedges each. The wedger should be cleaned and sanitized before use. A knife may be also used to cut the apples into 6 wedges. |
3. | The apples should be soaked for 5 minutes in a solution of 1 cup pineapple juice to 1 quart of water. Drain the apple slices thoroughly after they have soaked. |
4. | Use a fruit wedger to slide the oranges into 6 wedges each. The wedger should be cleaned and sanitized before use. A knife may be also used to cut the oranges into 6 wedges. |
5. | Cover the fruit with plastic wrap and refrigerate it until ready for assembly. CCP: Hold the cut product under refrigeration 41 degrees F or lower. |
6. | Portion 3 apple slices and 3 orange slices in indivdual serving containers per serving. Each portion provides ½ cup fruit. 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 leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
- The food wedger should be cleaned and sanitized before use.
- 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.