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Rosey Applesauce (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) |
|---|---|
Applesauce, #2400 | 4 #10 cans |
Gelatin, Cherry Flavored, #2303 | 2 cups |
DIRECTIONS
1. | Chill the cans of applesauce in the refrigerator. |
2. | Combine the applesauce and the gelatin in a large container. |
3. | Cover the container with plastic wrap and chill it in the refrigerator. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion the Rosey Applesauce with a 4-ounce spoodle or #8 scoop into individual portion containers. Cover and refrigerate the Rosey Applesauce until it is time for service. CCP: Hold product under refrigeration (41 degrees F or lower). |
5. | If serving individual portions, portion one individual portion container per serving. If serving Rosey Applesauc from the steamtable pans, portion with 4 ounce spoodle or # 8 scoop 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
- Chill the cans of applesauce in the refrigerator.
-Any flavor of gelatin may be used.
-Use USDA Foods products when available.
Serving Notes
The applesauce mixture can also be poured into serving line pans for service of ½ cup portion on the line. Cover the pans and chill them for service.
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.