INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Strawberries, Frozen, Sweetened, Sliced, #1530 | 14 pounds + 4 ounces |
Bananas, Raw, Regular, Green Tips, #4203 | 14 pounds + 4 ounces |
1. | Thaw the strawberries in the refrigerator and place them in a large bowl. |
2. | Rinse bananas in cool, running water then drain them thoroughly. Peel the bananas and slice them. |
3. | Cover the mixture with plastic wrap and chill it. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service. |
4. | Portion with #8 scoop or 4 ounce spoodle (½ cup) into an individual portion container for each serving. Each portion provides ½ cup of fruit. ALTERNATE INSTRUCTIONS: Fruit and liquid can be poured into steam table pans for service of ½ cup on the service line. CCP: 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. |
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, frozen, canned or diced).
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.
1. | Mixing strawberries and bananas | 2. | 1 serving of Banana Berry Blend |