Source: MRS 2020
MRS: 1202 — Fruit (1200s)

Apple Slices in a Bag

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100  Size of Portion: 1 bag
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Apple Slices, #4217
100  bags
DIRECTIONS

1.

Refrigerate until ready for service.

2.

Portion 1 bag per serving. Each portion provides 1/2 cup of fruit.

CCP:  Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.

Production Notes

Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase of different sizes or vareities of apples.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides excellent seasoning and serving ideas for fruits.

Nutrients Per Serving
Calories
45
Carbohydrates
12.00 g
Dietary Fiber
2.00 g
Protein
0.00 g
Sodium
0.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g