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Variety of Frozen Fruit Juice Cups (Frozen)
½ cup fruit juice
Number of Portions: 150 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 150 SERVINGS) |
|---|---|
Fruit Freeze, Wild Cherry, #1500 | 50 frozen fruit juice cup |
Fruit Freeze, Orange/Pineapple, #1501 | 50 frozen fruit juice cup |
Fruit Freeze, Mixed Berry/Lemon, #1502 | 50 frozen fruit juice cup |
DIRECTIONS
1. | Keep the fruit juice cups frozen until service. CCP: Hold in 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. Hold in the 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. |
Production Notes
Use USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of frozen fruit cups are used.
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.
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.