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Recipe Name: Assorted Fruit Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 100

Ingredients:
10 Pound(s) ORANGES FRESH
9 Pound(s) PEARS FRESH
10 Pound(s) APPLE FRESH
10 Pound(s) BANANAS FRESH
10 Pound(s) 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, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 124
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.9mg
Potassium: 385.7mg
Carbohydrates: 32.4g
Fiber: 3.4g
Sugar: 24.1g
Protein: 1.4g


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