Source: MRS 2015
MRS: 1100 — Vegetables (1000s)

Spicy Fries (Baked)

Meal Component Contribution:
½ cup starchy vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy)
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Potatoes, Straight Cut, Seasoned, #1619
19 pound(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
DIRECTIONS

1.

Place potatoes on sheet pan lined with pan liner or sprayed with pan release spray.
Bake according to oven (combi or convection) and package and/or case directions.

2.

Transfer to steamtable pans for service.
Serve immediately. Batch cook to maintain maximum quality of fries.

3.

Measure a ½ cup serving to determine how many fries to serve (about 9 to 11 pieces).
Portion with a spoon or tong per serving. Each portion provides ½ cup starchy vegetables.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Serving Notes

Batch Cook: Prepare only what can be served in a 30 minute period to maintain maximum quality

Nutrients Per Serving
Calories
147
Carbohydrates
20.76 g
Dietary Fiber
1.22 g
Protein
2.44 g
Sodium
390.68 mg
Total Fat
7.33 g
Sat. Fat
1.22 g
Trans Fat
0.00 g