INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Strawberries, Fresh, Whole, #628 | 20 pound(s) |
1. | Wash strawberries under cool running water. Do not wash strawberries until day of service. Drain. |
2. | Portion with 4 ounce spoodle or #8 scoop (1/2 cup ) per serving. Each portion provides 1/2 cup 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.