INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Fruit Cocktail, Canned in Lite Syrup, Bulk, #235 | 3 #10 can(s) + 6 1/2 cup(s) |
Oranges, Mandarin, (tangerine), #237 | 1 #10 can(s) |
1. | Open cans and do not drain liquid. |
2. | Combine fruits in large bowl. |
3. | Portion 1/2 cup of fruit cocktail into individual serving dishes or place in 2 inch deep serving pans. CCP: Hold cut product under refrigeration 41 degrees F or lower. |
4. | If serving fruit cup from the serving pan, portion with 4 ounce spoodle or # 8 scoop for 1/2 cup fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Use commodity products when available.