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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
Use USDA Foods or Department of Defense (DoD) products when available.
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.