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Chilled Diced Pears (Canned)-USDA Foods
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Peaches, Canned, Light Syrup, Diced, #2411 | 4 #10 cans + 6 1/2 cups |
DIRECTIONS
1. | Chill the cans of peaches in the refrigerator overnight. CCP: Hold product under refrigeration (41 degrees F or lower). |
2. | Open the cans of pears and do not drain liquid. |
3. | Portion the diced peaches with a 4 ounce spoodle or #8 scoop into individual portion containers. Cover and refrigerate the diced peaches until time for service. CCP: Cover and hold the product under refrigeration (41 degrees F or lower). |
4. | Place the diced peaches on the line for service. CCP: Hold product under refrigeration (41 degrees F or lower). |
5. | If serving individual portions, portion 1 individual portion container per serving. If serving peaches from the serving pan, portion with 4 ounce spoodle or # 8 scoop for ½ cup fruit. Each portion provides ½ cup fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftover s. Refrigerate at 41 degrees F or lower. |
Production Notes
- Chill the cans of peaches in the refrigerator overnight.
Purchasing Guide
- Use USDA Foods products when available.
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.