MEASURE (FOR 100 SERVINGS)
Strawberries, Fresh, Whole, #4214
Wash strawberries under cool running water. Do not wash strawberries until day of service. Drain.
Portion with 4 ounce spoodle or #8 scoop (½ cup ) per serving. Each portion provides ½ cup fruit.
CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.
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 or frozen).
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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