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Crinkle Cut Fries (Fried)
½ cup starchy vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Starchy)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Potatoes, French Fries, Crinkle Cut, #1616 | 12 pounds + 8 ounces |
Salt, Table, #2723 | 2 tablespoons |
DIRECTIONS
1. | Fry the potatoes according to the type of fryer and package or case directions. Batch cook to maintain maximum quality of fries. CCP: Heat to 135 degrees or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Sprinkle salt over the fries. |
3. | Place potatoes into half-size steamtable pans. |
4. | Serve the fries immediately. If that is not an option, place them under a heat lamp to keep potatoes crisp. The fries may also be covered with aluminum foil and placed them in the warmer. Cut holes in the aluminum foil to allow the steam to escape. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Measure a ½ cup serving of the french fries to determine how many fries to serve. 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.