Watermelon

Yield: 100 Servings

Measure Ingredient
34 pounds WATERMELON FRESH(SEASONAL

START WITH 1 EACH. WASH IN COLD WATER AND CUT WATERMELONS INTO ¾ TO 1" SLICES PER SERVING. PLACE IN APPROPRIATE SERVING PAN ON COLD LINE FOR CUSTOMER SELF SERVICE. ENSURE TONGS ARE AVAILABLE. REPLENISH WITH ONE WATERMELON AT A TIME. ENSURE WEIGHTS ARE POSTED TO THE KITCHEN REQUISTION AND RETURNS WORKSHEET.

NOTE:

Recipe Number: S00104

SERVING SIZE: 1 SLICE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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