INGREDIENTS

INSTRUCTIONS

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1. INSPECT FRUITS FOR SPOILAGE AND CULL AS NEEDED UPON RECEIPT.
STORE ORANGES
NEEDED. ONE THIRD OF THE FRUIT WILL BE WASHED
ATTRACTIVELY ARRANGED IN A PAN AND PLACED ON THE BREAKFAST BAR
15 MIN. PRIOR TO SERVING THE MEAL. QUANTITY AND TYPE USED WILL
BE INDICATED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.
2. CANNED FRUITS WILL BE RINSED WITH COLD WATER BEFORE BEING STORED
UNDER REFRIGERATION THE NIGHT BEFORE AND PRIOR TO OPENING. OPEN CAN
FRUITS AS NEEDED AND PLACE IN SERVING LINE PANS OR IN INDIVIDUAL
DISHES AND GARNISH PRIOR TO PLACING THEM ON THE BREAKFAST BAR.
3. CANNED JUICES WILL BE RINSED WITH COLD WATER BEFORE BEING STORED
UNDER REFRIGERATION THE NIGHT BEFORE AND PROIR TO OPENING.OPEN
CANNED JUICES AS NEEDED AND PLACE ON THE BREAKFAST BAR IN
APPROPRIATE CONTAINERS OR IN INDIVIDUAL GLASSES.
4. ALL OTHER ITEMS LISTED ON THE RECIPE WILL ATTRACTIVELY ARRANGED
AND PLACED ON THE BREAKFAST BAR WITHIN 15 MIN. PRIOR TO SERVING.
REPLENISH ALL ITEMS INDICATED ON BREAKFAST BAR RECIPE IN QUANTITIES
AS NEEDED.
Recipe Number: S01301
SERVING SIZE: 1 SER
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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