MEASURE (FOR 30 SERVINGS)
Potatoes, French Fries, Crinkle Cut, #1616
Pan Release Spray, Vegetable Oil, #2514
Place potatoes on sheet pan lined with pan liner or sprayed with pan release spray. Do not pan more than you can serve quickly. This product may become soggy. Batch cook to maintain quality.
Bake according to oven (combi or convection) and package or case directions.
Using a spatula, remove potatoes from sheet pans and place into half-size steamtable pans.
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 (usually 9 to 11 pieces, 2 ¼ ounces).
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.
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