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Fruit Bowl (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) |
|---|---|
Apples, Raw, Red Delicious, #4202 | 25 each |
Pears, Raw, Bartlett or D-Anjou, #4212 | 25 each |
Oranges,Assorted Varieties, Fresh, #4211 | 25 each |
Bananas, Raw, Regular, Green Tips, #4203 | 25 each |
DIRECTIONS
1. | Any combination of the fruits listed in the ingredients may be served. If other fruits are served, reference the Food Buying Guide to determine the serving size to meet the fruit component. |
2. | Rinse the fruit under cool, clean, running water. Drain the fruit thoroughly on the day of service. |
3. | After the pieces of fruit have been rinsed and drained, place them in a pan and cover the fruit. Store the fruit at room temperature until time for service. Fruit, except bananas can be refrigerated for cold service. |
4. | Prior to service, place the fruit in a large, clean bowl on the serving line. |
5. | Portion one fruit per serving. Each portion provides ½ cup fruit. CCP: Cover and hold the apples, pears, and oranges 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. Bananas should be stored at room temperature. |
Production Notes
Use USDA Foods or Department of Defense (DoD) products when available.
Serving Notes
The optional service is to portion fruit individually for student selection.
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.