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Pears (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) |
|---|---|
Pears, Raw, Bartlett or D-Anjou, #4212 | 30 pounds + 8 ounces |
DIRECTIONS
1. | Rinse pears under cool, clean, running water, then drain the pears thoroughly. |
2. | Cover the pears and refrigerate them until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion one pear per serving. Each portion provides ½ cup fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 |
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.