Assorted fruit
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | ORANGES FRESH |
| 9 | pounds | PEARS FRESH |
| 10 | pounds | APPLE FRESH |
| 10 | pounds | BANANAS FRESH |
| 10 | pounds | TANGERINE FRESH |
Directions
INSPECT FOR SPOILAGE AND CULL AS NEEDED UPON RECEIPT. STORE UNDER REFRIGERATION UNTIL NEEDED. FRUIT WILL BE WASHED THOROUGHLY 30 MINUTES PRIOR TO SERVING. PLACE 3 POUNDS OF EACH TYPE OF FRUIT INTO SERVING PAN AND PLACE ON SERVING LINE FOR SELF SERVICE. FRESH FRUITS WILL BE OFFERED THROUGHOUT THE SERVING PERIOD. REPLENISHMENT WILL BE MADE IN 3 POUND INCREMENTS
KITCHEN REQUISITION AND RETURN WORKSHEET.
NOTE:
BANANAS WILL BE STORED AT ROOM TEMPERATURE TO PRECLUDE SPOILAGE.
Recipe Number: S00100
SERVING SIZE: 1 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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