French Toast Sticks

Quick Reference

Product	Receiving	Storage	Cook Time	Quality Serving	Once Opened/Prepped	Hold Time
French Toast Sticks	Freezer	Freezer	2 minutes	120°F		30 minutes - FL Display cabinet
Packet Pancake Syrup	Dry Storage	Dry Storage		50°F - 70°F	Supplier date

• Q.A Standard:  French Toast Sticks must be golden brown and flaky with no doughy spots

Tools Needed

• ½ size pan with wire grate
• Brown Tongs
• Fryer Basket Press
• Fryer Basket
• QA Tags
• Fryer Skimmer

Preparing French Toast Sticks

• Always wear single-use gloves when preparing and packaging food
• Held under biscuit warmer in FL display cabinet for 30 minutes
• Remove French toast sticks from the freezer
• Pour up to half of a bag into the fryer basket (approximately 35).  
• No more than 35 to a basket
• Place a fryer basket press on top of French Toast Sticks and lower it into the oil.
• Press the French Toast Stick timer for 2 minutes
• Shake the basket after 30 seconds
• Once finished, pull the basket up and let drain for 5 seconds
• Pour French Toast Sticks into the ½ size pan with a wire grate.
• Use a QA tag to signify discard time
• Small order: use brown tongs to place 4 sticks into a regular fry container
• Large order: use brown tongs to place 6 sticks in a large fry container

Serving

• For dine-in, place the container on a lined tray with one pancake syrup
• For dine-out, place the container into a 6# bag with one pancake syrup and two napkins.