MEASURE (FOR 100 SERVINGS)
Potatoes, French Fries, Straight Cut, Bakeable, #1615
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Place potatoes in a single layer on a sheet pan that has been lined with a pan liner or sprayed with pan release spray.
Bake the french fries according to oven (combi or convection) and package or case directions.
CCP: Heat to 135 degrees F 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 recommendation, follow those recommendations.
Use a spatula to remove the potatoes from sheet pans and place them 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.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Measure a ½ cup serving with a spoon or tongs 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 commodity products when available.
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.