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Source: MRS 2026
MRS: 7640 — Desserts (7500s)
Chocolate Pudding
Meal Component Contribution:
None
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
None
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pudding, Chocolate, RTS, Fat Free, #10 Can, #2309 | 4 #10 cans |
Whipped Topping, Tube, Frozen, #1322 | 1 tube |
DIRECTIONS
1. | Refrigerate the unopened cans of pudding overnight. CCP: Chill at 41 degrees F or below. |
2. | Portion ½ cup of pudding with a #8 scoop in individual serving dishes or pour the pudding into serving line pans. |
3. | Top each serving of pudding with a tablespoon of whipped topping. Cover and refrigerate the pudding until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion ½ cup pudding per serving. The Chocolate Pudding does not provide any meal components. 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
Refrigerate the unopened cans of pudding overnight.
Nutrients Per Serving
Calories
134
Carbohydrates
24.95 g
Dietary Fiber
0.00 g
Protein
1.00 g
Sodium
189.00 mg
Total Fat
4.11 g
Sat. Fat
1.13 g
Trans Fat
0.00 g