Crinkle Cut Fries (Fried)

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 30 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 30 SERVINGS)
Potatoes, French Fries, Crinkle Cut, #47	5 pound(s)

1.	Fry potatoes according to fryer and package or case directions.
2.	Place potatoes into half-size steamtable pans. Place under a heat lamp to keep potatoes crisp or cover with aluminum foil. Cut holes in foil and place in warmer. (Be careful not to put any more in a pan than you can serve quickly. This product may become soggy.) Batch cook to maintain quality.
3.	Measure a 1/2 cup serving to determine how many fries to serve (usually 9-11 pieces, 2 1/4 ounces). Portion with spoon or tongs per serving. Each portion provides 1/2 cup starchy vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Use commodity products when available.

Calories

136

Carbohydrates

17.97 g

Dietary Fiber

1.32 g

Protein

2.20 g

Sodium

12.45 mg

Total Fat

5.80 g

Sat. Fat

1.10 g

Trans Fat

0.00 g