MEASURE (FOR 100 SERVINGS)
Potatoes, French Fries, Crinkle Cut, #1616
12 pounds + 8 ounces
Fry the potatoes according to the type of fryer and package or case directions.
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.
Place potatoes into half-size steamtable pans.
Place under a heat lamp to keep potatoes crisp or cover with aluminum foil. Cut holes in aluminum foil and place in warmer. (Be careful not to put any more in a pan than you can serve quickly. This product may become soggy.)
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Measure a ½ cup serving 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.
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.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.