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Kiwifruit Halves (Fresh)
½ cup fruit
Number of Portions: 100 Size of Portion: 3 halves
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Kiwi Fruit, Fresh, Whole, #4208 | 18 pounds + 12 ounces |
DIRECTIONS
1. | Rinse kiwifruit under cool, running water. Drain the kiwifruit thoroughly and allow them to dry. |
2. | Slice the kiwifruits in half. |
3. | Portion three halves in individual serving dishes per serving. Cover the kiwifruit and store them in the refrigerator until it is time for service. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service. |
4. | Place the kiwifruit on the line for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | If serving individual portions, portion one individual portion container per serving. If serving kiwifruit from the steamtable pans, portion with three halves for ½ cup fruit. CCP: Cover and hold 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. |
Production Notes
Kiwifruit may be peeled for service.
Serving Notes
An optional service is to serve the kiwifruit with a spoon and children can scoop out the fruit.
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.