MEASURE (FOR 100 SERVINGS)
4 #10 cans + 6 1/2 cups
Gelatin, Cherry Flavored, #2303
Combine the applesauce and gelatin in a large container.
Cover the container with plastic wrap and chill.
CCP: Refrigerate for service at 41 degrees F or lower. Check temperature every 30 minutes.
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.
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.
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