MEASURE (FOR 100 SERVINGS)
Pears, Canned, Light Syrup, Halves, #2413
4 #10 cans
Open cans and do not drain liquid.
Portion ½ cup of fruit into individual serving dishes or place in 2 inch deep serving pans.
CCP: Hold product under refrigeration (41 degrees F or lower).
If serving fruit cocktail from the serving pan, portion with 4 ounce spoodle or # 8 scoop for 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 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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