Fries Station Flashcards
What is warm up time of fry VAT?
45 minutes
What kind of oil we use for French fries?
100% vegetables oil/ SUNFLOWER OIL
What is full drop?
Pull drop-dropping one basket before dropping another basket
What is the cooking temperature of fries?
168*C
Maximum stock height of the fries?
6 boxes
What is the holding time of the fries?
7 minutes
What is the cooking time of the fries?
3 minutes
Accusalter Direction?
6 inches above with 2.5 g of salt
Primary shelflife for fries?
270 days
Storage temporary for the fries?
0 to -10°F or -18 to -23°C
supplier name of the fries?
Farm fries from Egypt
What are the heat lamps called?
Tungsten tube lamp
375 W each total 1500 W
draining time of the fries?
5 to 10 seconds to remove excess oil
duty time for the fries?
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
What is the use of the mirror?
To attract customers
To reflect the heat
what is the oil that we are using?
RDB or refined bleach deodorized oil or vegetable oil
What are the four critical variables of fries?
- 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
what are the parts of Fry station?
- F3D or frozen french fries dispenser
- Fry vat
- Fry basket
- Fry ribbon
- Fries scooper
- Dump Tray
- Skimmer
- Mirror
what are the characteristics of cooked french fries?
- Hot and fresh
- Properly salted
- Good potato flavor
- Golden brown
- Not saggy or greasy
- Crispy outside, somewhat mealy inside
What are the parts of Accusalter?
- End Cap
- Return panel
- Insert cover
- Insert container
- Body
