|| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS ||
Guidelines For Fruit Bars 1
Source: U.S. Department of Defence
A. GENERAL INFORMATION No. 13(1)
GUIDELINES FOR FRUIT BARS
Fruit bars provide important sources of nutrients such as Vitamins A and C, and fiber. All fruits are low in fat and
calories and none contain cholesterol. They may be set up for service at breakfast, lunch, dinner and brunch meals. A
variety of fresh, canned and frozen fruits may be used.
Preparation: Wash all fresh fruits except bananas. Drain well. Refrigerate until ready to serve. Keep bananas in a
cool, dry place until ready to serve.
A.P. WEIGHT OR
Apples, canned, drained
1/4 cup (1-1/2 oz)
13 lb 8 oz (2-No. 10 cn)
Apples, fresh, eating
1 apple (6 oz)
37 lb 8 oz
1/4 cup (2 oz)
14 lb 10 oz (2-1/6-No. 10 cn)
Apricots, canned, halves,
3 halves (1-1/2 oz)
20 lb 4 oz (3-No. 10 cn)
11 lb 10 oz
2 apricots (2-1/2 oz)
16 lb 11 oz
Bananas, fresh, peeled,
1/2 cup (2-1/2 oz)
18 lb 3 oz
1 banana (6 oz)
Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2011 ITA all rights reserved.