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WorksheetsFRENCH FRIES EXAM
Total questions: 15
Worksheet time: 8mins
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"
Serving Temperature of cooked french fries?
atleast 130F
atleast 135F
atleast 140F
atleast 145F
What is the cooking temp.of fries?
atleast 2 mins
3mins & 30 secs
2mins & 30secs
all of the above
How many days is the oil mileage of frymaster?
none of the above
3-4 days
6 days
7 days
Critical point after dumping fries at dumping warmer?
spread immediately
sort immerdiately
salt immediately to ensure adherence of salt
all of the above
What do we use in wiping dumping warmer?
towel
tissue
absorbent paper
all are applicable for wiping
