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

Ingredients:
1/2 PINEAPPLE CHUNK #10
1/2 APRICOTS #10
1 FRUIT COCKTAIL #10
1 PEACHES SLICE #10
1 PEARS #10
1 Jar CHERRIES MARACHINO
Directions:
CANNED FRUITS WILL BE CHILLED TWO HOURS PRIOR TO SERVING. THIRTY (30)
MINUTES PRIOR TO SERVING OF FRUITS INTO A SERVING CONTAINER SELF
SERVICE BY DINERS. WHEN REPLENISHING THE LINE ONE CAN WILL BE USED.
FOOD SERVICE PERSONNEL SHOULD TAKE INTO CONSIDERATION THE AMOUNT OF
TIME REMAINING TO SERVE WHEN REPLENISHING THE LINE. CANNED FRUITS WILL
BE MADE AVAILABLE THROUGHOUT THE SERVING PERIOD. AFTER SERVING. THE
AMOUNT USED WILL BE ENTERED ON THE KITCHEN REQUISITION AND RETURN
WORKSHEET. NOTE: NUMBER OF CANS NEEDED PER 100 PORTIONS AND SERVING
SIZE; ITEM CNS SERVING SIZE PINEAPPLE CHUNKS #10
1/2 1/2 CUP APRICOTS #10 1/2 3 - 5
HALVES FRUIT COCKTAIL #10 1 1/2 CUP
PEACHES SLICED #10 1 1/2 CUP PEARS
#10 1 1/2 CUP Recipe Number: S00106 SERVING SIZE: 1 SERV 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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