MEASURE (FOR 100 SERVINGS)
Potatoes, Wedge Cut, Seasoned, #1620
Salt, Table, #2219
Place potatoes on sheet pan lined with pan liner or sprayed with pan release spray.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Transfer to steamtable pans for service.
Serve immediately. Batch cook to maintain maximum quality of fries.
Measure a ½ cup serving to determine how many fries to serve (usually 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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