Chili Cheese Fries: Difference between revisions
(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Cook Time !Duty Time !Internal Cook Temp !Quality Serving !Hold Time |- |Fries |Freezer |Freezer | colspan="2" |3 1/2 minutes | |150°F-160°F |10 minutes |- |Chili |Dry Storage |Dry Storage |8 minutes |4 minutes |165°F |150°F-160°F |Dry Storage - 6 months 4 Days - Prepped 2 Days - once heated |- |Diced Onions |Dry Storage |Prepped - Cooler | | | |34°F-41°F |End of Day |- |Shredded Cheese |Cool...") |
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== Work Safe == | == Work Safe == | ||
* Uncooked French fries must be temperature controlled for safety (TCS). French fries MUST remain frozen at all times until ready to cook. | |||
* Do not make any bare-hand contact with the inside of the fry carton or fries | |||
== Assembly Chili Cheese Fries == | |||
'''DINE IN ORDER- Lined 3 lb. food tray on a lined serving tray''' | |||
'''DINE OUT ORDER- Large Hinged Container in T-shirt bag''' | |||
* Always wear single-use gloves when handling ready-to-eat foods | |||
* Pull down the correct container | |||
* Portion a large fry into the container | |||
* Use 3-ounce ladle to portion chili evenly over fries | |||
* Use 1 oz spoodle to portion 2 scoops of shredded cheese evenly across the fries | |||
* Use gloved fingers to apply 1/8 oz. diced onions over fries | |||
* Place onto a lined tray or in a T-shirt bag | |||
* Serve with a fork and 2 napkins | |||
Latest revision as of 13:08, 14 June 2024
Quick Reference
| Product | Receiving | Storage | Cook Time | Duty Time | Internal Cook Temp | Quality Serving | Hold Time |
|---|---|---|---|---|---|---|---|
| Fries | Freezer | Freezer | 3 1/2 minutes | 150°F-160°F | 10 minutes | ||
| Chili | Dry Storage | Dry Storage | 8 minutes | 4 minutes | 165°F | 150°F-160°F | Dry Storage - 6 months
4 Days - Prepped 2 Days - once heated |
| Diced Onions | Dry Storage | Prepped - Cooler | 34°F-41°F | End of Day | |||
| Shredded Cheese | Cooler | Cooler | 34°F-41°F | ||||
Q.A. Standard: Our crispy, crunchy, warm, and perfectly seasoned French fries should be drained of oil.
Tools Needed
- Fry scoop
- Seasoning shaker
- Brown tongs
- Fry skimmer
- White lug (waste container)
- 1 oz. spoodle
- Sharpie Marker
- Dissolvable label
- 1/6 size 4” deep pan
- 3-ounce ladle
- 1/3 size 6” deep pan
Work Safe
- Uncooked French fries must be temperature controlled for safety (TCS). French fries MUST remain frozen at all times until ready to cook.
- Do not make any bare-hand contact with the inside of the fry carton or fries
Assembly Chili Cheese Fries
DINE IN ORDER- Lined 3 lb. food tray on a lined serving tray
DINE OUT ORDER- Large Hinged Container in T-shirt bag
- Always wear single-use gloves when handling ready-to-eat foods
- Pull down the correct container
- Portion a large fry into the container
- Use 3-ounce ladle to portion chili evenly over fries
- Use 1 oz spoodle to portion 2 scoops of shredded cheese evenly across the fries
- Use gloved fingers to apply 1/8 oz. diced onions over fries
- Place onto a lined tray or in a T-shirt bag
- Serve with a fork and 2 napkins