Prep
How do we dice the potatoes?
With two hands. Vertically.
What type of oil do we use?
Sunflower seed oil
100% cholesterol free, vegetable oil
How long do we spin the potatoes for?
At least 20 seconds
What does every animal fry come with?
A fork!!
What is the correct amount of skin peeled off of our potatoes?
80%
We only keep 20% of the skin on the potato
What seasoning do we use?
A salt & pepper blend
How many inches above the fry do we salt? What is the technique that we use to salt?
6 inches above the fry. Season, sprinkle.
What comes with every fry?
A napkin and a salt packet
At what point in the prep process do we print out labels for our towers?
In the beginning
Just as we would do for tomatoes, lettuce, onion and spread
The three ways to tell if a fry is cooked
(1) The fries are floating to the surface (2) The bubbling has gone down (3) The fries are golden brown
How do we handle sugar fries?
What is an example of suggestive sales?
Would you like a golden, hot, delicious fry today?
This is the type of potato we use and it is made specially for frying
The Chipstock potato
The four ways to increase fry sales
(1) Ask if the customer would like a fry (2) Consistently serve a properly cooked fry (3) Consistently serve a hot fry (4) Consistently serve a properly portioned fry
What are the rules for handling a precooked fry?
If there isn't a full fry portion, we can place the remaining fries back into a basket for 10-30 more seconds. The precooked fry should not take up more than 20% of the basket
How can you identify if a fry is properly portioned?
It should be slightly rounded over the top