French Fries: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" !Storage: |0°F +/- 10°F |Freezer |- !Cooking time: |3 minutes 15 seconds |350°F Fryer |- !Cook more time |6 minutes 45 seconds | |- !Hold time: |10 minutes |Dry heat |- !Quality serving temperature: |150°F to 160°F | |- !Portions: |Carton full | |} Q.A. Standard: Frozen fries should not have excess breakage and should be free of ice crystals. Cooked fries should be light golden brown color. Drain cooked fries to remo...") |
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!Cooking time: | !Cooking time: | ||
|3 minutes | |3 1/2 minutes | ||
|350°F Fryer | |350°F Fryer | ||
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!Cook more time | !Cook more time | ||
|6 minutes | |6 1/2 minutes | ||
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== Preparing and Holding == | == Preparing and Holding == | ||
* Fries are cooked from a frozen state in a 350°F fryer | |||
* Fries cook for 3 1/2 minutes | |||
* Open the fry bag by pulling apart the perforation halfway across the bag | |||
* Carefully pour fries into the basket by grasping the neck of the bag to control amount portioned into basket | |||
* Do not fill the basket more than ½ full. Overfilling will cause fries not to cook properly. | |||
* Close fry bag tightly and put back in freezer | |||
* Slowly lower basket into the hot shortening | |||
* Do not drop another basket into the same fryer within 30 seconds | |||
* Press fry timer button that is set for 3 minutes 15 seconds | |||
* When the shake timer sounds after 1 minute, gently shake basket to keep fries from sticking together | |||
* When the timer sounds again, press the button | |||
* Lift basket from shortening and gently shake in an up and down motion to remove excess shortening | |||
* Dump fries into empty bin; Bin 1 or Bin 2 | |||
* Always store the fryer baskets on the fryer bracket when not in use | |||
* Press the 10-minute timer that corresponds to the bin; Bin 1 or Bin 2 | |||
* Evenly coat the fries with our fry seasoning using a side-to-side back to front motion | |||
* Tumble fries with scoop to evenly distribute the seasoning salt over fries | |||
* Be careful not to get seasoning into fryers | |||
* The 10-minute hold timer will start automatically when the timer is set | |||
* When the timer reaches 3 1/2 minutes it will flash & beep letting you to know to “cook more” fries before these expire | |||
* Drop more fries | |||
* When these fries are done, the 10-minute hold time on the older fries will have expired | |||
* If the fries have not been sold within the 10-minute hold time they must be discarded in the fry waste container | |||
== Serving == | |||
{| class="wikitable" | |||
|Regular Fry | |||
|4.25 oz. | |||
|- | |||
|Large Fry | |||
|6.1 oz. | |||
|- | |||
|Boat of Fries | |||
|12.2 oz. | |||
|} | |||
* Always wear single use gloves when preparing or handling ready to eat food. Do not make any bare hand contact with the inside of the fry carton or fries | |||
* Take correct size fry carton from holder and place on end of fry scoop | |||
* Scoop up fries and fill container with a shaking motion | |||
* Fry carton should be filled completely full | |||
* Allow excess fries to drop back into fry bin | |||
* Place the filled fry carton in the fry ribbon | |||
* Rotate older fries toward the frontline | |||
* Do not make any bare hand contact with the inside of the fry carton or fries | |||
* When placing fries directly on the service tray, place a deli or tray liner on the tray first. This will prevent fries from coming into direct contact with the tray. | |||
* When fries are put in a bag they should be on top, in an upright position | |||
* Fries are always the last item placed in a bag | |||
* When fries are ordered with a dinner, empty a regular carton onto plate or clamshell | |||
* When picking up a carton of fries, always grasp carton by its side to keep hands from coming into contact with fries | |||
* Fill special orders for fries with no salt by using brown tongs to take fries directly from the fry basket and filling the fry carton | |||
=== Boat of Fries === | |||
* Place a deli liner in a 3-pound food tray. Empty two (2) large sized fries into the food tray. | |||
* Dine In - Place the boat of fries on a service tray | |||
* Dine out/Drive-thru - Place the boat of fries in a 6-pound bag with the logo facing up | |||
== Close == | |||
* Serve all customers | |||
* Turn off power to fryers | |||
* Skim particles from shortening | |||
* Wipe down tops and sides of fryers and other related equipment | |||
* Refill seasoning shaker | |||
* Wash, rinse & sanitize fry bin, ribbon and scoop. Allow to air dry. | |||