Source: MRS 2020
MRS: 1214 — Fruit (1200s)

Sliced Apples (Canned)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Apples, Canned, Water Pack, Sliced, #10 Can, #2401
4  #10 cans
DIRECTIONS

1.

Open cans and do not drain liquid.

2.

Using a # 8 scoop or a 4 ounce spoodle, portion ½ cup fruit into individual serving dishes.

3.

Portion ½ cup apples for each serving. Each portion provides 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.

Production Notes

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 fresh).
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.

Serving Notes

Apples and liquid can be poured into serving line pans for service of ½ cup on service line.
 

Nutrients Per Serving
Calories
32
Carbohydrates
8.07 g
Dietary Fiber
0.81 g
Protein
0.40 g
Sodium
12.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g