Fry: Fries

Question 1

Fries cooking time

Answer 1

2:30

Question 2

Cooking procedure

Dropping
Shake

Answer 2

Nvr drop 2 baskets simultaneously
Load 2nd basket after 1min
After 30sec shake “to and fro” motion
Skim off debris on oil

Question 3

Shaking of submerged fries while cooking will prevent what

Answer 3

Fries from sticking together

Question 4

Overcooked fries will result to

Answer 4

Tough and hollow french fries

Question 5

Dont hold fries basket over fry vat for more than 10sec to prevent what

Dont overstack fries to prevent what

Answer 5

Soggy fries

Question 6

Unacceptable strips of fries

DaSuGre

Answer 6

With dark spots more than 1/4inch
With sugar ends
Green colored strips

Question 7

Too much pressure while holding front and back of fries bag will cause

Answer 7

Underportioning

Question 8

Too much pressure whiles holding sides of fries bag will cause

Answer 8

Over portioning

Question 9

Never touch inner part of fries bag to avoid what

Answer 9

Cross contamination

Question 10

Flavored fries

Size-max load per gallon-#of scp

Answer 10

R - 5 - 1tsp slightly heaping
L - 3 - 2tsp
J - 2 - 3tsp

Question 11

How many times to jumble flavored fries in the gallon

Jumbling of fries is done to avoid what

Answer 11

10x circular motion

Flavor inconsistencies

Question 12

Tap gallon after every batch to remove and avoid what

Answer 12

Excess sprinkle

Lumping of cheese/bbq sprinkle

Question 13

Sensitivity

Answer 13

Split 2

Full 3

Question 14

Max fry basket load

Vat-Grams-visual ref

Answer 14

Split-500g-1st rod marker or 9th rod from the bottom

Full-680g-2nd rod marker or 11th rod from the bottom

Question 15

Signs/indicator on fryer

Shake
Cook
Holding time

Reached req temp

Answer 15

SH
COOC
HD

broken lines with a dot