Source: MRS 2014
MRS: 1089 — Vegetables (1000s)
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) |
DIRECTIONS
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. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
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