MEASURE (FOR 100 SERVINGS)
Potatoes, French Fries, Straight Cut, #1617
Pan Release Spray, Vegetable Oil, #2514
Dressing, Ranch, Dry Mix, #2244
Place potatoes on sheet pan lined with pan liner sprayed with pan release spray. Sprinkle with ranch dressing and toss lightly to evenly coat all potatoes.
Bake according to oven (combi or convection) and package or case directions.
Use a spatula to remove potatoes from sheet pans and place into half-size steamtable pans.
Place under a heat lamp to keep potatoes crisp or cover with aluminum foil.
CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes.
Measure a ½ cup serving to determine how many fries to serve (about 11 pieces).
CCP: Hold and maintain product at a minimum temperature of 135 degree s 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.
An ½ cup serving weighs about 2 ounces.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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