| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
|
100 |
Servings |
INGREDIENTS
| 1/2 |
cn |
PINEAPPLE CHUNK #10 |
| 1/2 |
cn |
APRICOTS #10 |
| 1 |
cn |
FRUIT COCKTAIL #10 |
| 1 |
cn |
PEACHES SLICE #10 |
| 1 |
cn |
PEARS #10 |
| 1 |
|
Jar CHERRIES MARACHINO |
INSTRUCTIONS
CANNED FRUITS WILL BE CHILLED TWO HOURS PRIOR TO SERVING. THIRTY (30)
MINUTES PRIOR TO SERVING
OF FRUITS INTO A SERVING CONTAINER
SELF SERVICE BY DINERS. WHEN REPLENISHING THE LINE ONE CAN WILL BE USED.
FOOD SERVICE PERSONNEL SHOULD TAKE INTO CONSIDERATION THE AMOUNT OF TIME
REMAINING TO SERVE WHEN REPLENISHING THE LINE. CANNED FRUITS WILL BE
MADE AVAILABLE THROUGHOUT THE SERVING PERIOD. AFTER SERVING. THE AMOUNT
USED WILL BE ENTERED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.
NOTE:
NUMBER OF CANS NEEDED PER 100 PORTIONS AND SERVING SIZE;
ITEM CNS SERVING SIZE
PINEAPPLE CHUNKS #10 1/2 1/2 CUP
APRICOTS #10 1/2 3 - 5 HALVES
FRUIT COCKTAIL #10 1 1/2 CUP
PEACHES SLICED #10 1 1/2 CUP
PEARS #10 1 1/2 CUP
Recipe Number: S00106
SERVING SIZE: 1 SERV
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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