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Orange Smiles (Fresh)
½ cup fruit
Number of Portions: 100 Size of Portion: 6 wedges
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Oranges,Assorted Varieties, Fresh, #4211 | 36 pounds |
DIRECTIONS
1. | Rinse the oranges in cool, running water. Drain the oranges thoroughly and allow them to dry. |
2. | Slice the oranges using a 6-count wedger. The wedger should be cleaned and sanitized before use. ALTERNATE INSTRUCTIONS: A knife may also be used to slice the oranges into six wedges. |
3. | Portion 6 wedges in individual serving dishes for service. Cover and store in the refrigerator until time for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Place the orange wedges on the line for service. CCP: Hold product under refrigeration (41 degrees F or lower). |
5. | If serving individual portions, portion one individual portion container per serving. If serving Orange Smiles from the steamtable pans, portion six wedges of fruit per serving. 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.
-The wedger should be cleaned and sanitized before use.
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.