Fitness Bar
By: Anonymous
Published: Sunday, December 13, 2009 - 11:01pm

Ingredients




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 can GRAPEFRUIT 303
1 can PINEAPPLE CHUNK #10
3 can 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 can JUICE, PINEAPPLE #3
10 pounds BANANAS FRESH
3 quarts can JUICE APPLE  CAN
2 quarts NOODLE CHOW MEIN #10
8 
1 pound PECANS, SHELL 1 LB
25 HONEY
1 jar PEANUT BUTTER #2 1/2

Preparation

1 1. INSPECT FRUITS FOR SPOILAGE AND CULL AS NEEDED UPON RECEIPT. 2 STORE ORANGESOF THE FRUIT WILL BE WASHED DRAINEDIN A PAN AND PLACED ON THE FITNESS BAR FOR SELF-SERVICE. 15 MIN. 3 PRIOR TO SERVING THE MEAL. QUANTITY AND TYPE USED WILL BE INDICATED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET. 4 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. 5 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. 6 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. 7 REPLENISH ALL ITEMS AS NEEDED IN QUANTITIES OF 10 SERVINGS EACH. 8 SERVING SIZE: 1 SER.