MEASURE (FOR 100 SERVINGS)
Apricots, Canned, Light Syrup,
4 #10 cans + 3 1/4 cups
Open cans. Do not drain liquid.
Using a # 8 scoop or a 4 ounce spoodle, portion ½ cup fruit into individual serving dishes or place in serving line pans.
CCP: Hold product under refrigeration (41 degrees F or lower).
Portion ½ cup of apricots per serving. Each portion provides ½ cup 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 .
Use USDA Foods or Department of Defense (DoD) 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 (such as fresh or frozen).
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.
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