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Tropical Fruit (Canned) - Briggs
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Fruit, Tropical, Bulk, #2405 | 4 #10 cans + 6 1/2 cups |
DIRECTIONS
1. | Chill the cans of fruit in the refrigerator. CCP: Hold product under refrigeration (41 degrees F or lower). |
2. | Open the cans, but do not drain the liquid from the fruit. |
3. | Portion the fruit with a 4-ounce spoodle or #8 scoop into individual portion containers. Cover and refrigerate until time for service. CCP: Hold cut product under refrigeration (41 degrees F or lower). |
4. | Place the tropical fruit on the line for service. CCP: Hold product under refrigeration (41 degrees F or lower). |
5. | If serving the tropical fruit from the steamtable pans, portion with a 4-ounce spoodle or # 8 scoop for ½ cup fruit. If serving individual portions of tropical fruit, portion one individual portion container per serving. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check the temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
- Chill the cans of tropical fruit in the refrigerator.
- Use USDA Foods or Department of Defense (DoD) products when available.
Serving Notes
Tropical fruit may be poured into serving line pans and portioned for service on the service line.
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.