Search the recipe database
Grapes (Fresh)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206 | 19 pounds + 4 ounces |
DIRECTIONS
1. | Rinse the grapes in cool, running water. Drain the fruit thoroughly. |
2. | Portion ½ cup (about 14 grapes) with a #8 scoop or a 4 ounce spoodle into individual serving dishes. |
3. | Cover the grapes and chill them until ready for service. CCP: Refrigerate fruit for service at 41 degrees F or lower. |
4. | Portion ½ cup of grapes per serving. 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 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 (such as canned).
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.
Use loose grapes to garnish fresh-cup melons or other fruit combinations.
Use a variety of grapes for added color.
Using scissors, snip clusters so clusters are uniform in size or purchase "lunch bunch" grapes.
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
-Store grapes unwashed.
-Use loose grapes to garnish fresh cut melons or other fruit combinations.
-Use a variety of grapes for added color.
-Use scissors to snip clusters so clusters are uniform in size.
-Avoid grapes that are soft, wrinkled, or wilted.
-If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.