Source: MRS 2020
MRS: 1246 — Fruit (1200s)

Assorted Fruit Juices

Meal Component Contribution:
½ cup fruit
Number of Portions: 96  Size of Portion: 4 ounce carton
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 96 SERVINGS)
Juice, Apple, #1515
33  (4-ounce) cartons
Juice, Grape, #1516
33  (4-ounce) cartons
Juice, Orange, #1517
34  (4-ounce) cartons
DIRECTIONS

1.

Keep juices refrigerated at 41 degrees F or lower until ready for service.

2.

Serve a variety of juices on line.
Portion 1 4-ounce carton of juice 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

UUse 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 juices 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.

Nutrients Per Serving
Calories
69
Carbohydrates
16.30 g
Dietary Fiber
0.00 g
Protein
0.03 g
Sodium
3.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g