MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #4202
Bananas, Raw, Regular, Green Tips, #4203
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #2409
Fruit Cocktail, Canned in Lite Syrup, Bulk, #2404
2 #10 cans
Cherries, Maraschino, Red, Halves, #2401
Rinse apples and bananas under cold running water. Drain. Dice into small pieces.
Do NOT drain fruit cocktail.
Mix fresh fruit with fruit cocktail and cherries.
CCP: Hold cut product under refrigeration (41 degrees F or lower).
If serving fruit 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 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.
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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