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Pear Salad (Canned)
½ cup fruit
Number of Portions: 100 Size of Portion: 2 pear halves
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pears, Canned, Light Syrup, Halves, #2413 | 4 #10 cans |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 2 1/8 cups |
Cheese, American, Grated/Shredded, #1306 | 1 pound + 9 ounces |
Cherries, Maraschino, Red, Halves, #2402 | 3 cups |
DIRECTIONS
1. | Chill the cans of pears in the refrigerator overnight. CCP: Cover and hold under refrigeration (41 degrees F or lower). |
2. | Open the cans of pears and drain the liquid from the cans. |
3. | Portion two pear halves into each individual serving container. |
4. | Portion ½ teaspoon of mayonnaise on each pear half. |
5. | Weigh ¼ ounce of cheese to determine the amount for each serving. Sprinkle ¼ ounce of cheese over each container of two pear halves. |
6. | Top each container with a cherry half. |
7. | Cover the Pear Salads with plastic wrap and refrigerate them until time for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
8. | Portion one pear salad per serving. Each portion provides ½ cup of 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
- Chill the cans of pears in the refrigerator overnight.
- Use USDA Foods products when available.
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.