MEASURE (FOR 100 SERVINGS)
Pears, Raw, Bartlett or D-Anjou, #4212
30 pounds + 8 ounces
Rinse pears under cool, clean, running water, then drain the pears thoroughly.
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
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.
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