Syrup indv.
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box SYRUP; MAPLE 1-1/2 OZ | |
Directions
FOOD SERVICE PERSONNEL (WHEN AVAILABE) WILL PLACE 200 SERVINGS OF INDIVIDUAL
PACKS OF SYRUP INTO THE SERVING PAN FORHEATING TO SERVING TEMPERATURE AND WILL THEN BE PLACED ON THE SERVING LINE. PLACE ONE TRAY AT A TIME AS NEEDED TO REPLENISH THE SERVING LINE. WHEN CANNED SYRUP IS USED POUR TWO CANS OF SYRUP INTO A SERVING PAN AND HEAT TO SERVING TEMPERATURE
SERVING PERIOD. THE TIME REMAINING TO SERVE SHOULD BE TAKEN INTO CONSIDERATION WHEN REPLENISHING THE LINE. AFTER SERVING WILL BE ENTERED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.
Recipe Number: S00701
SERVING SIZE: SELF SRV.
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .