Breakfast Bar

INGREDIENTS:

2 lb 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 lb COTTAGE CHEESE 5 LB
10 lb ORANGES FRESH
10 lb PEARS FRESH
10 lb APPLE FRESH
1 cn APPLE SAUCE #10
10 cn GRAPEFRUIT 303
1 cn PINEAPPLE CHUNK #10
3 cn JUICE TOMATO #3
3 cn JUICE TOMATO #3
1 qt RAISINS #10
1 cn PEACHES SLICE #10
4 lb TOMATOES FRESH
8 lb GRAPEFRUIT FRESH
1 cn PEARS #10
3 cn JUICE; PINEAPPLE #3
10 lb BANANAS FRESH
3 cn JUICE APPLE QT CAN
72 ct CEREAL DRY ASSOR 70 PG
2 qt NOODLE CHOW MEIN #10
10 pk CEREAL ROLLED OAT
8 -
8 -
8 -
1 lb PECANS; SHELL 1 LB
25 HONEY
1 Jar PEANUT BUTTER #2 1/2
25 COCOA BEV PWD

1. INSPECT FRUITS FOR SPOILAGE AND CULL AS NEEDED UPON RECEIPT. STORE ORANGES NEEDED. ONE THIRD OF THE FRUIT WILL BE WASHED ATTRACTIVELY ARRANGED IN A PAN AND PLACED ON THE BREAKFAST BAR 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 CAN FRUITS AS NEEDED AND PLACE IN SERVING LINE PANS OR IN INDIVIDUAL DISHES AND GARNISH PRIOR TO PLACING THEM ON THE BREAKFAST BAR. 3. CANNED JUICES WILL BE RINSED WITH COLD WATER BEFORE BEING STORED UNDER REFRIGERATION THE NIGHT BEFORE AND PROIR TO OPENING.OPEN CANNED JUICES AS NEEDED AND PLACE ON THE BREAKFAST BAR IN APPROPRIATE CONTAINERS OR IN INDIVIDUAL GLASSES. 4. ALL OTHER ITEMS LISTED ON THE RECIPE WILL ATTRACTIVELY ARRANGED AND PLACED ON THE BREAKFAST BAR WITHIN 15 MIN. PRIOR TO SERVING. REPLENISH ALL ITEMS INDICATED ON BREAKFAST BAR RECIPE IN QUANTITIES AS NEEDED.

Recipe Number: S01301

SERVING SIZE: 1 SER