Fitness bar
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | CHEESE CHEDDER |
| 10 | MILK LOW FAT WHITE 1/2 PT | |
| 10 | MILK LOW FAT WHITE 6 GAL | |
| 25 | YOGURT NON FAT L/C 8 OZ | |
| 4 | pounds | COTTAGE CHEESE 5 LB |
| 10 | pounds | ORANGES FRESH |
| 10 | pounds | PEARS FRESH |
| 10 | pounds | APPLE FRESH |
| 1 | can | APPLE SAUCE #10 |
| 10 | cans | GRAPEFRUIT 303 |
| 1 | can | PINEAPPLE CHUNK #10 |
| 3 | cans | JUICE TOMATO #3 |
| 1 | quart | RAISINS #10 |
| 1 | can | PEACHES SLICE #10 |
| 4 | pounds | TOMATOES FRESH |
| 8 | pounds | GRAPEFRUIT FRESH |
| 1 | can | PEARS #10 |
| 3 | cans | JUICE; PINEAPPLE #3 |
| 10 | pounds | BANANAS FRESH |
| 3 | cans | JUICE APPLE QT CAN |
| 2 | quarts | NOODLE CHOW MEIN #10 |
| 1 | pounds | PECANS; SHELL 1 LB |
| 25 | HONEY | |
| 1 | Jar PEANUT BUTTER #2 1/2 | |
Directions
8 -
1. INSPECT FRUITS FOR SPOILAGE AND CULL AS NEEDED UPON RECEIPT.
STORE ORANGES
OF THE FRUIT WILL BE WASHED DRAINED IN A PAN AND PLACED ON THE FITNESS BAR FOR SELF-SERVICE. 15 MIN.
PRIOR TO SERVING THE MEAL. QUANTITY AND TYPE USED WILL BE INDICATED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.
2. CANNED FRUITS WILL BE RINSED WITH COLD WATER BEFORE BEING STORED UNDER REFRIGERATION THE NIGHT BEFORE AND PRIOR TO OPENING. OPEN CANNED FRUITS AS NEEDED AND PLACE IN SERVING PANS OR IN INDIVIDUAL DISHES AND GARNISH PRIOR TO PLACING THEM ON THE FITNESS BAR.
3. CANNED JUICES WILL BE RINSED WITH COLD WATER BEFORE BEING STORED UNDER REFRIGERATION THE NIGHT BEFOE AND PRIOR TO OPENING. OPEN CANNED JUICES AS NEEDED AND PLACE ON THE FITNESS BAR IN APPROPRIATE CONTAINERS OR IN INDIVIDUAL GLASSES.
4. ALL OTHER ITEMS LISTED ON THE FITNESS BAR RECIPE WILL BE ATTRACTIVELY ARRANGED AND PLACED ON THE FITNESS BAR 15 MIN. PRIOR TO SERVING.
REPLENISH ALL ITEMS AS NEEDED IN QUANTITIES OF 10 SERVINGS EACH.
Recipe Number: S01302
SERVING SIZE: 1 SER.
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .