Asst Canned Fruits Recipe

1. 1

   CANNED FRUITS WILL BE CHILLED TWO Hrs PRIOR TO SERVING.

2. 2

   THIRTY (30)

3. 3

   Min PRIOR TO SERVINGOF FRUITS INTO A SERVING CONTAINERSELF SERVICE BY DINERS.

4. 4

   WHEN REPLENISHING THE LINE ONE CAN WILL BE USED.

5. 5

   FOOD SERVICE PERSONNEL SHOULD TAKE INTO CONSIDERATION THE AMOUNT OF TIME REMAINING TO SERVE WHEN REPLENISHING THE LINE.

6. 6

   CANNED FRUITS WILL BE MADE AVAILABLE THROUGHOUT THE SERVING PERIOD.

7. 7

   AFTER SERVING.

8. 8

   THE AMOUNT USED WILL BE ENTERED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.

9. 9

   NOTE:NUMBER OF CANS NEEDED PER 100 PORTIONS AND SERVING SIZE; ITEM CNS SERVING SIZE PINEAPPLE CHUNKS #10 1/2 1/2 C. APRICOTS #10 1/2 3 - 5 HALVES FRUIT COCKTAIL #10 1 1/2 C. PEACHES SLICED #10 1 1/2 C. PEARS #10 1 1/2 C.

* Per serving · 4 servings · Values may vary.

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