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
Work Safe
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.