Straight Fries (Baked)

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Potatoes, French Fries, Straight Cut, #48	16 pound(s)

1.	Place potatoes on sheet pan lined with pan liner or sprayed with pan release spray. Bake according to oven (combi or convection) and package or case.
2.	Using a spatula, remove potatoes from sheet pans and place 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. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
3.	Measure a 1/2 cup serving to determine how many fries to serve (usually 11 pieces, 2 1/2 ounces). Portion with a spoon or tong 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

104

Carbohydrates

16.53 g

Dietary Fiber

1.21 g

Protein

2.02 g

Sodium

11.54 mg

Total Fat

3.26 g

Sat. Fat

0.88 g

Trans Fat

0.00 g