Source: MRS 2020
MRS: 1204 — Fruit (1200s)

Applesauce (Canned)

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)
Applesauce, Canned, Without Sugar, #2400
4  #10 cans + 6 1/2 cups
DIRECTIONS

1.

Open cans and do not drain liquid.

2.

Portion with a # 8 scoop or a 4 ounce spoodle (½ cup) per serving. Each portion provides ½ cup of fruit.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers

Production Notes

Use USDA Foods 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.
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.

Serving Notes

Cans of applesauce may also be poured into serving line pans and served with a #8 scoop or a 4 ounce spoodle (½ cup).

Nutrients Per Serving
Calories
59
Carbohydrates
15.62 g
Dietary Fiber
1.70 g
Protein
0.24 g
Sodium
2.00 mg
Total Fat
0.07 g
Sat. Fat
0.01 g
Trans Fat
0.00 g