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Variety of Fruit Juices (Frozen)-4 ounce
½ cup fruit juice
Number of Portions: 100 Size of Portion: 4 ounce carton
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Juice, Apple, Frozen, 4-ounce carton, #1515 | 33 cartons |
Juice, Orange Pineapple, #1518 | 34 cartons |
Juice, Grape, Frozen, 4-ounce carton, #1516 | 33 cartons |
DIRECTIONS
1. | Thaw the juices under refrigeration according to the manufacturer's instructions on the case or package. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Serve a variety of juices on the line. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion one 4-ounce carton of juice per serving. Each portion provides ½ cup of fruit juice. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Label and date any leftovers. Refrigerate at 41 degrees F or lower. |
Miscellaneous Notes
Refer to the USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit juices are used. If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.