FRENCH FRIES EXAM

What is the general appearance of french fries?

• absence of rancid and/or burnt flavor

• with characteristic potato flavor

• crispy outside;soft and mealy/fluffy inside

• potato strips are light to bright golden brown in color

What is frymaster setpoint?

• 345F

• 360F

• 350F

• 330F

For fullvat, what is the maximum weight of fries to cook?

• 660gms

• 650gms

• 680gms

• 630gms

1st rod marker or 9th rod marker is the visual reference of fries at?

• split vat

• full vat

• both 1&2 option

What is the holding time of french fries at fries warmer?

• 10 mins

• 20 mins

• 25 mins

• 15 mins

Signs of oil breakdown are stated below which one is not a sign?

• darkening of oil

• excessive foaming

• rancid taste an and odor

• lower the oil temperature

When is the wiping frequency of dumping table for full load of cooking?

• every peak

• every slcak

• as needed

• before & after peak

Serving portion of Extra Large fries?

• 110 +/- 5 gms

• 115 +/- 5 gms

• 120 +/- 5 gms

• 155 +/- 5gms

Standard temperature of frymaster?

• aleast 320F

• atleast 330F

• atleast 345F

• atleast 350F

Shake the fry basket to-and-fro while submerged in the oil when the timer sounds?

• " COOC"

• "COOK"

• "SH"

• "HD"