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Chilled Pear Halves (Canned)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pears, Canned, Light Syrup, Halves, #2413 | 4 #10 cans |
DIRECTIONS
1. | Chill the cans of pears in the refrigerator overnight. CCP: Cover and hold under refrigeration (41 degrees F or lower). |
2. | Open the cans and do not drain liquid. |
3. | 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) until ready for service. |
4. | Portion 2 pear halves and juice with 4-ounce spoodle or #8 scoop for service. Each portion provides ½ cup of 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 leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
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.