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Source: MRS 2014
MRS: 1474 — Desserts (1400s)
Chocolate Pudding
Meal Component Contribution:
None
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
None
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pudding, Chocolate, RTS, Fat Free, #10 Can, #401 | 4 #10 can(s) |
Whipped Topping, Tube, Frozen, #88 | 1 quart(s) + 2 cup(s) |
DIRECTIONS
1. | Refrigerate unopened cans of pudding overnight. |
2. | Portion #8 scoop (1/2 cup) pudding in individual serving dishes or pour into serving line pans. |
3. | Top each serving with a tablespoon of whipped topping. Cover and refrigerate until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion 1/2 cup pudding per serving. The pudding does not provide any meal components. 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
111
Carbohydrates
23.78 g
Dietary Fiber
0.50 g
Protein
1.99 g
Sodium
158.76 mg
Total Fat
0.96 g
Sat. Fat
0.96 g
Trans Fat
0.00 g