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Grapefruit Halves (Fresh)
½ cup fruit
Number of Portions: 50 Size of Portion: grapefruit half
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Grapefruit, Fresh, Whole | 25 medium , (4" diameter) |
DIRECTIONS
1. | Rinse the grapefruits under cool, running water. Drain the fruit thoroughly. |
2. | Cut each grapefruit in half. Cover the grapefruit halves, then chill them. CCP: Refrigerate fruit for service at 41 degrees F or lower. |
3. | Portion half of a grapefruit per serving. 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 leftovers. Refrigerate at 41 degrees F or lower. |
Purchasing Guide
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.