French Fries

Quick Reference

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 remove all visible oil from surface.

Tools Needed

• Fry scoop
• Seasoning shaker
• Brown tongs
• Fry skimmer
• White lug (waste container)

Work Safe

• Wash your hands before starting work or after handling anything that is not food related to prevent contamination and health hazards
• Uncooked French fries must be temperature controlled for safety (TCS). French fries MUST remain frozen at all times until ready to cook.
• 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
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

• French fries are delivered and stored frozen.  They must be handled carefully so they do not break into small pieces.  They break easily when cases or bags are dropped.

Preparing and Holding

• Fries are cooked from a frozen state in a 350°F fryer
• Fries cook for 3 minutes 15 seconds
• 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 minutes 15 seconds 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

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.