Oranges (Fresh)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100 Size of Portion: 1 orange
Recipe HACCP Process: #1 - No cook

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Oranges,Assorted Varieties, Fresh, #4211	35 pounds

DIRECTIONS

1.	Rinse the oranges under cool, running water. Drain them thoroughly.
2.	Refrigerate the oranges until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.
3.	Portion one orange 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

Rinse the oranges under cool, running water. Drain them thoroughly.

Purchasing Guide

Use USDA Foods or Department of Defense (DoD) products when available.
Refer to 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.

Nutrients Per Serving

Calories

Carbohydrates

18.65 g

Dietary Fiber

3.76 g

Protein

1.49 g

Sodium

0.00 mg

Total Fat

0.20 g

Sat. Fat

0.03 g

Trans Fat

0.00 g