Search the recipe database
Tropical Fruit (Canned) - Merchants
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.
Serving Notes
Tropical fruit may be poured into serving line pans and portioned for service on the service line.
Purchasing Guide
- Use USDA Foods or Department of Defense (DoD) products when available.
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.