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Source: MRS 2023
MRS: 6185 — Vegetables (5500s)
Vegetable Juice-6 ounce
Meal Component Contribution:
¾ cup vegetable juice
Number of Portions: 100 Size of Portion: ¾ cup
Recipe HACCP Process: #1 - No cook
¾ cup vegetable juice
Number of Portions: 100 Size of Portion: ¾ cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Vegetable Juice, Paradise Punch, 6.75 ounce, #2419 | 100 containers |
DIRECTIONS
1. | On the day prior to service, refrigerate the shelf-stable juice packets at 41 degrees F or lower. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Portion 1 6.75-ounce carton of juice per serving. Each portion provides ¾ cup of red/orange vegetable juice. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Nutrients Per Serving
Calories
90
Carbohydrates
23.00 g
Dietary Fiber
0.00 g
Protein
0.00 g
Sodium
10.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g