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	36 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

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

Purchasing Guide

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

19.19 g

Dietary Fiber

3.87 g

Protein

1.53 g

Sodium

0.00 mg

Total Fat

0.20 g

Sat. Fat

0.03 g

Trans Fat

0.00 g