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Source: MRS 2014
MRS: 1246 — Fruit (1200s)
Assorted Fruit Juices
Meal Component Contribution:
1/2 cup fruit
Number of Portions: 16 Size of Portion: 4 ounce carton
Recipe HACCP Process: #1 - No cook
1/2 cup fruit
Number of Portions: 16 Size of Portion: 4 ounce carton
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 16 SERVINGS) |
|---|---|
Juice, Apple, #105 | 4 4-ounce carton(s) |
Juice, Grape, #106 | 4 4-ounce carton(s) |
Juice, Orange, #107 | 4 4-ounce carton(s) |
Juice, Orange Pineapple, #108 | 4 4-ounce carton(s) |
DIRECTIONS
1. | Keep juices refrigerated at 41 degrees F or lower until ready for service. |
2. | Serve a variety of juices on line. 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
65
Carbohydrates
15.50 g
Dietary Fiber
0.00 g
Protein
0.03 g
Sodium
0.05 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g