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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. | 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 |
Production Notes
Use USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as canned).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.