INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Applesauce, #2400 | 4 #10 cans + 6 1/2 cups |
Gelatin, Cherry Flavored, #2303 | 2 cups |
1. | Combine the applesauce and gelatin in a large container. |
2. | Cover the container with plastic wrap and chill. CCP: Refrigerate for service at 41 degrees F or lower. Check temperature every 30 minutes. |
3. | Portion ½ cup applesauce with a 4 oz spoodle or #8 scoop into individual serving dishes. Then cover the dishes and chill for service. CCP: Refrigerate for service at 41 degrees F or lower until readh for service. |
4. | Portion one dish per serving. Each portion provides 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 leftover s. Refrigerate at 41 degrees F or lower . |
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as a differnt type of fruit).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.
Applesauce mixture can also be poured into serving line pans for service of ½ cup portion on line. Cover and chill for service.