Fries Station Flashcards

1
Q

What is warm up time of fry VAT?

A

45 minutes

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2
Q

What kind of oil we use for French fries?

A

100% vegetables oil/ SUNFLOWER OIL

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3
Q

What is full drop?

A

Pull drop-dropping one basket before dropping another basket

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4
Q

What is the cooking temperature of fries?

A

168*C

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5
Q

Maximum stock height of the fries?

A

6 boxes

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6
Q

What is the holding time of the fries?

A

7 minutes

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7
Q

What is the cooking time of the fries?

A

3 minutes

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8
Q

Accusalter Direction?

A

6 inches above with 2.5 g of salt

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9
Q

Primary shelflife for fries?

A

270 days

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10
Q

Storage temporary for the fries?

A

0 to -10°F or -18 to -23°C

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11
Q

supplier name of the fries?

A

Farm fries from Egypt

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12
Q

What are the heat lamps called?

A

Tungsten tube lamp
375 W each total 1500 W

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13
Q

draining time of the fries?

A

5 to 10 seconds to remove excess oil

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14
Q

duty time for the fries?

A

after 30 seconds, or the timer is in 2 minutes and 30 seconds.

shake the 3 to 4 times

  • to separate each fries
  • to ensure oil reach each part of fries
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15
Q

What is the use of the mirror?

A

To attract customers
To reflect the heat

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16
Q

what is the oil that we are using?

A

RDB or refined bleach deodorized oil or vegetable oil

17
Q

What are the four critical variables of fries?

A
  • Properly salting of fries
  • Cooking temperature of 335°F or 168°C
  • holding time not longer than 7 minutes
  • Serving of fries with full bag or full box
18
Q

what are the parts of Fry station?

A
  • F3D or frozen french fries dispenser
  • Fry vat
  • Fry basket
  • Fry ribbon
  • Fries scooper
  • Dump Tray
  • Skimmer
  • Mirror
19
Q

what are the characteristics of cooked french fries?

A
  • Hot and fresh
  • Properly salted
  • Good potato flavor
  • Golden brown
  • Not saggy or greasy
  • Crispy outside, somewhat mealy inside
20
Q

What are the parts of Accusalter?

A
  • End Cap
  • Return panel
  • Insert cover
  • Insert container
  • Body