Source: MRS 2014
MRS: 1292 — Fruit (1200s)

Strawberries (Fresh)

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100  Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Strawberries, Fresh, Whole, #628
20 pound(s)
DIRECTIONS

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.

Production Notes

Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.

Nutrients Per Serving
Calories
29
Carbohydrates
6.97 g
Dietary Fiber
1.81 g
Protein
0.61 g
Sodium
0.91 mg
Total Fat
0.27 g
Sat. Fat
0.01 g
Trans Fat
0.00 g