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12 Cards in this Set
- Front
- Back
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What are the customer expectations of french fries? |
- Hot - Fresh - Never greasy - Lightly salted - Crisp - Golden brown - Served in a full bag or box |
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What must you have stocked at (or near) the fry station |
- Fry bags and boxes - Accusalt (and spare) filled - Additional salt - Oil (store 6 inches off the ground) - Vat skimmer and pot |
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What is the cooking time and heat for fries? |
180 seconds, 168 degrees |
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What is the holding time for fries? |
5 minutes |
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How do you refill the fry dispenser? |
- Remove the hash brown storage rack - Open the bag of fries - Fill hoppers |
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What are the 6 enemies of oil? |
Carbon, air, salt, heat, water and detergent |
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How do you protect oil from carbon? |
Filter and clean the fryers every day to prevent carbon build up on the sides of fryers and in the oil from food particles THE EFFECT OF CARBON - Breaks down oil - Causes poor heat transfer requiring more energy to heat the fries |
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How do you protect oil from air? |
THE EFFECT OF AIR Causes oil to break down TO COMBAT -Ensure vat covers are on when not using vats |
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How do you protect oil from salt? |
Keep the oil free from salt and seasoning as they cause oil to break down faster |
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How do you protect oil from heat? |
Make sure cooking temperatures are correct When fryers are not in use, turn them off and cover them Have a fire up schedule to maximise oil life and save energy costs Oil must be hot enough to cook the product but no higher |
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How do you protect oil from water? |
Keep water far away from oil by: - Making sure fryers are covered before replacing exhaust filters after cleaning - Not hanging fry baskets over the vats after cleaning until they are completely dry |
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How do you protect oil from detergent? |
By using the appropriate amount of Fryer Cleanser ans never use APSC to clean the fryer |
