Search the recipe database
Variety of Frozen Fruit Juice Cups (SS)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Freeze Cup, Fruit Juice, Blue Raspberry, #2452 | 50 frozen fruit juice cup |
Freeze Cup, Fruit Juice, Strawberry #2450 | 50 frozen fruit juice cup |
DIRECTIONS
1. | Shake the cups of fruit juice well. Then place them in the freezer prior to service. Keep them frozen for service. CCP: Hold in the freezer (32 degrees F or lower) until ready for service. |
2. | Place a variety of frozen fruit juice cups on the line for service. CCP: Hold in freezer (32 degrees F or lower) until ready for service. |
3. | Portion one frozen fruit juice cup per serving. Each portion provides ½ cup of fruit juice. CCP: Hold in freezer (32 degrees F or lower) until ready for service. Check temperature every 30 minutes. Label and date any leftovers. Freeze at 32 degrees F or lower. |
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.