INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Grapes, Red/Green, Seedless, Bulk, Fresh, #648 | 20 pound(s) |
1. | Rinse grapes in cool running water. Drain. |
2. | Portion 1/2 cup (about 18 grapes) into individual serving dishes. |
3. | Cover and chill until ready for service. CCP: Refrigerate fruit for service at 41 degrees F or lower. |
4. | Portion 1/2 cup of grapes per serving. Each portion provides 1/2 cup of fruit. CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week. |
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.