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Nectarines (Fresh)
½ cup fruit
Number of Portions: 100 Size of Portion: 1 each
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Nectarines, Raw, #4210 | 23 pounds |
DIRECTIONS
1. | Rinse the nectarines under cool, running water, then drain it thoroughly. |
2. | Refrigerate the nectarines until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion one nectarine 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. |
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.