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Mandarin Fruit Cup (Canned)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Fruit Cocktail, Canned in Lite Syrup, Bulk, #2404 | 2 #10 cans + 6 1/2 cups |
Oranges, Mandarin, (Tangerine), #2410 | 3 #10 can + 6 1/2 cups |
DIRECTIONS
1. | Chill the cans of fruit in the refrigerator overnight. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Open the cans and do not drain the liquid. |
3. | Combine the fruit cocktail and mandarin oranges in a large bowl. |
4. | Portion the mixed fruit with a 4 ounce spoodle or #8 scoop into individual portion containers. Cover and refrigerate the Mandarin Fruit Cups until it is time for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | Place the fruit on the line for service. CCP: Hold product under refrigeration (41 degrees F or lower). |
6. | If serving individual portions, portion one individual portion container per serving. If serving the Mandarin Orange fruit cups from the serving pan, the portion with 4-ounce spoodle or # 8 scoop for ½ cup fruit. CCP: 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
-Use USDA Foods products when available.
- Chill cans of fruit in the refrigerator overnight.
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.