| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
WATER TO COVER |
| 45 |
lb |
POTATOES WHITE FRE |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 365 F. DEEP FAT
1. SOAK POTATOES IN COLD WATER 30 MINUTES.
2. DRAIN; DRY WELL.
3. FILL FRYER BASKET ABOUT 2/3 FULL; FRY ABOUT 7 MINUTES OR UNTIL
GOLDEN BROWN.
4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. DO NOT COVER FRIES.
5. SERVE IMMEDIATELY.
NOTE: 1. IN STEP 1, 55 LB 6 OZ FRESH, WHITE POTATOES A.P. WILL YIELD
45 LB FRENCH FRY CUT POTATOES. IF AUTOMATIC CUTTER IS NOT AVAILABLE, CUT
PEELED, EYED POTATOES INTO STRIPS 3 TO 4-INCHES LONG, 3/8 TO 1/2-INCH
THICK.
NOTE: 2. IN STEP 1, 45 LB FRESH, PEELED, FRENCH STYLE, READY-T0-USE
POTATOES MAY BE USED.
NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A02000.
NOTE: 4. IN STEP 3, FRY IN SMALL BATCHES. POTATOES LOSE CRISPNESS IF
ALLOWED TO STAND ON STEAM TABLE.
Recipe Number: Q04500
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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