MEASURE (FOR 100 SERVINGS)
Potatoes, Wedge Cut, Seasoned, #1620
Salt, Table, #2219
Heat vegetable oil in deep-fat fryer to 375 degrees F or according to package directions.
Keep potatoes frozen until ready to fry.
Transfer to steamtable pans for service. Sprinkle wedges with salt.
Measure a ½ cup serving to determine how many fries to serve (about 6 to 7 wedges).
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.
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