COVID-19 Safety and French Fry Preparation
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Questions and Answers

Which practice directly contributes to maintaining the quality of the product during frying?

  • Cleaning the fryer only on weekends
  • Skimming and topping off the oil level regularly (correct)
  • Pouring oil directly into the vat
  • Keeping the exhaust fan off during operation

What is a critical safety measure to take before operating a fryer?

  • Drop products directly into the hot oil
  • Ensure the fryer is full of oil before turning it on (correct)
  • Leave the ventilation grease trap uncleaned
  • Turn off the exhaust fan during operation

Which of the following is NOT considered one of the six enemies of oil?

  • Salt
  • Heat (correct)
  • Carbon
  • Air

What is a recommended procedure for keeping the area around the fryer safe?

<p>Mop up any oil spills immediately (A)</p> Signup and view all the answers

How should heavy cases of oil be handled to prevent injury?

<p>Bend your knees and lift with your arms (B)</p> Signup and view all the answers

What is the most critical action to maintain the quality of frying oil according to the guidelines?

<p>Top off oil when it falls below the fill line (B)</p> Signup and view all the answers

What could happen if the frying oil is not covered during slow periods?

<p>Particles may accumulate, affecting oil quality (A)</p> Signup and view all the answers

How often should the fryer skimmer be used to maintain oil quality?

<p>Every 30 minutes (D)</p> Signup and view all the answers

What is the primary consequence of oil being too low in the fryer?

<p>Food products may not cook evenly (A)</p> Signup and view all the answers

What practice is essential for effective stock management in a restaurant during busy periods?

<p>Communicate stocking needs without leaving the station (D)</p> Signup and view all the answers

What is the maximum holding time for hash browns before they must be discarded?

<p>10 minutes (C)</p> Signup and view all the answers

What should be done with the first product cooked?

<p>Serve it first (B)</p> Signup and view all the answers

Why is it essential to keep the fry station clean and organized?

<p>To maintain food safety and visibility (C)</p> Signup and view all the answers

What is a safety procedure for working with the fryer?

<p>Wear filtering gloves, apron, and face shield (A)</p> Signup and view all the answers

What storage method should be utilized for packaged hash browns during high volume?

<p>Place them upright in the fry ribbon (B)</p> Signup and view all the answers

What type of water should be used for cleaning the fry station's glass and mirror?

<p>Carbonated water from the beverage dispenser (A)</p> Signup and view all the answers

How should hash browns be loaded into the fryer baskets?

<p>Load 1 hash brown per slot, away from the oil (B)</p> Signup and view all the answers

What must be done with expired hash browns?

<p>Discard them promptly (A)</p> Signup and view all the answers

What should be done with the basket after the fries have been cooked for 30 seconds?

<p>Lift the basket and shake it gently before returning it to the oil. (B)</p> Signup and view all the answers

Why should you not mix new fries with previous batches in the dump tray?

<p>To maintain consistency in fry texture and flavor. (B)</p> Signup and view all the answers

What is the purpose of waiting 30 seconds before dropping another basket in the same vat?

<p>To allow the oil to regain the best cooking temperature. (D)</p> Signup and view all the answers

Which of the following is the correct method for filling a fry box?

<p>Hold the fry scoop and box in separate hands, scooping directly into the box. (B)</p> Signup and view all the answers

What should you do with the scoop after bagging or boxing fries?

<p>Return it to the clean area for future use. (A)</p> Signup and view all the answers

During the process of emptying fries into the dump tray, what is the recommended method?

<p>Gently slide the fries from the basket into the dump tray. (D)</p> Signup and view all the answers

What is the first step to take after the timer beeps for the fries?

<p>Lift the basket and let it drain over the vat for a short time. (C)</p> Signup and view all the answers

What should be done before inserting the fry scoop into a bag or box?

<p>Hold the bag or box with one hand while positioning the scoop. (B)</p> Signup and view all the answers

What is the correct procedure for shaking the basket after lifting it from the oil?

<p>Shake the basket 3 to 4 times before placing it back into the oil. (A)</p> Signup and view all the answers

Where should small fries be placed when using fry ribbons?

<p>In row 2, bag only when ordered. (B)</p> Signup and view all the answers

What should be done with the empty basket after draining the fries?

<p>Hang it over the vat to drain remaining oil. (A)</p> Signup and view all the answers

During high volume periods, which direction should the fries be filled in the fry ribbon?

<p>Front to back and right to left if the ribbon is on the right side. (B)</p> Signup and view all the answers

What is the recommended action regarding the timer after the basket is lifted from the oil?

<p>Remove the basket when the timer beeps. (A)</p> Signup and view all the answers

What is the guideline for handling hot baskets?

<p>Never walk around with a hot basket. (A)</p> Signup and view all the answers

What filling method should not be used during high volume periods?

<p>Fill the ribbon from right to left for any position. (A)</p> Signup and view all the answers

When should the fries be kept in the dump tray?

<p>Until they are sold or ordered. (A)</p> Signup and view all the answers

What action should be taken when the timer beeps during high-volume fry production?

<p>Remove the basket and shake it for 3 to 4 times before draining. (C)</p> Signup and view all the answers

When should medium-volume fry production be utilized?

<p>When the restaurant is moderately busy. (A)</p> Signup and view all the answers

What is the first step to take in high-volume fry production?

<p>Fill the fry ribbon from left to right. (B)</p> Signup and view all the answers

How long should the baskets be drained after removal from the oil in medium-volume fry production?

<p>5 to 10 seconds. (A)</p> Signup and view all the answers

Which of the following best describes the process after dropping baskets in high-volume production?

<p>Shake the baskets 3 to 4 times before lifting them. (B)</p> Signup and view all the answers

In low-volume fry production, which statement is true?

<p>It is used when the restaurant is not busy. (A)</p> Signup and view all the answers

What is the proper procedure for salt and mixing fries after production?

<p>Salt and mix immediately after placing fries in the dump tray. (B)</p> Signup and view all the answers

What is the distinction between regular and high-volume fry production?

<p>High-volume production requires more frequent basket drop and retrieval. (C)</p> Signup and view all the answers

Flashcards

Slide fries toward the fry ribbon

The act of moving cooked fries from the basket to the fry ribbon using the flat side of the fry scoop.

Why alternate baskets between vats?

To ensure that the oil in the fryer maintains its optimal cooking temperature.

Wait 30 seconds between batches

A specific period of time recommended to allow the oil to recover its optimal cooking temperature between batches.

Remove and drain fries

The process of removing the basket of fries from the oil and tilting it over the vat to drain excess oil.

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Shake the basket of fries

The act of gently shaking the basket of fries while holding it over the vat.

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Check visual characteristics

A visual inspection of the fries to ensure they meet quality standards.

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Clean the dump tray and scoop

Using a paper towel to wipe away any remaining salt from the dump tray and scoop.

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Empty fries into the dump tray

The process of transferring fries from the basket into the dump tray after they've been cooked.

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Medium-volume Fry Production

Use this method when the restaurant is moderately busy. It involves dropping two baskets, shaking them after 30 seconds, and then removing and draining both after their individual timers sound.

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High-volume Fry Production

Use this method in high-volume periods. It involves dropping two baskets, shaking them after 30 seconds, and then dropping and shaking two more baskets after the duty timer sounds.

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Filling the fry ribbon

Avoid using the front two rows and only fill the fry ribbon from back to front when space is limited.

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Draining fries

Shake the basket gently over the vat to allow excess oil to drain back into the fryer.

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Alternating baskets

Place the basket into the second vat immediately after removing the first basket from the oil.

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Shaking the basket

The basket is lifted from the oil and shaken gently over the vat to remove excess oil.

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Placement of fries in the fry ribbon

The correct placement of fries of different sizes in specific rows within the fry ribbon.

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Using a timer

A timer is used to ensure that fries are cooked for the optimal amount of time before being removed from the oil.

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Dropping the basket

The process of transferring a full basket of fries from the oil to the vat.

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Sliding fries toward the fry ribbon

The process of moving cooked fries from the basket to the fry ribbon using the flat side of the fry scoop.

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Why use a skimmer?

Maintaining oil quality by removing particles from the oil using a skimmer every 30 minutes.

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What is FIFO?

The first product to arrive should be the first to be used, ensuring freshness and quality.

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Skimming oil

The act of removing impurities and debris from the oil using a tool like a skimmer. Helps maintain oil quality and extends its lifespan.

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Why maintain the oil level?

The oil level should be at the designated fill line to ensure proper cooking.

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Topping off the oil vat

The process of adding fresh oil to the fryer to maintain the correct oil level.

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Why keep the oil clean?

Loose crumbs and fries can break down the oil, requiring more frequent oil changes and increasing costs.

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What is the importance of oil temperature?

The oil must be kept warm enough to cook food properly. Maintaining a consistent temperature is crucial for quality.

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Enemies of oil

Factors that negatively impact the quality and longevity of frying oil. Includes carbon, air, salt, water, starch, sugar, and food particles.

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Why is it important to keep oil at the correct level?

Maintaining the oil at the correct level ensures optimal frying performance and prevents malfunctions.

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Why is it important to keep the floors clean?

These actions are crucial to prevent slips, falls, and fire hazards. They also maintain a clean and hygienic work environment.

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Hand hygiene when serving

Keep your hands clean. Avoid touching your hair or face while handling food or serving customers. This ensures that no contaminants transfer from your hands to the food.

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How to properly load hash browns

Load the hash brown basket with one hash brown per slot, away from the hot oil to avoid dropping crumbs into the oil. This prevents burning and contamination.

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What is the FIFO rule?

When serving food, always serve the product that was cooked first (FIFO). This ensures the freshest product is served and minimizes the risk of food spoilage.

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How to prepare hash browns for frying

Using tongs, carefully open the bag of hash browns and insert one hash brown into each slot of the fry basket. Position the loaded basket upright in the fryer ribbon from front to back and left to right.

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Cleaning the fry station

Ensure the cleanliness of the fry station, including the mirror, glass panel, and ribbon. Use carbonated water to clean, DO NOT use cleaning products near food.

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Safety Equipment for oil filtering

Always wear filtering gloves, an apron, and a face shield when filtering oil to protect yourself from splashes and fumes.

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Importance of a clean fry station

The fry station is a prominent and visible area in the restaurant. Keeping it clean and organized is important to maintain a positive customer experience.

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Safety when cleaning near food

Never use cleaning products around food preparation areas. This can contaminate the food and is unsafe.

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Study Notes

COVID-19 Safety Measures

  • Always wear a facemask
  • Practice good hygiene, washing hands regularly (at least every 30 minutes)
  • Maintain social distancing
  • Avoid touching face, eyes, and nose
  • Report any COVID-19 symptoms immediately to your manager, isolating yourself from others
  • Do not share prayer mats, instead use your hand to place across your heart.
  • Do not visit other company accommodations or allow outsiders to visit yours
  • Wear gloves and a hairnet, changing them as necessary
  • Remove apron when leaving the kitchen

French Fry Preparation

  • Open Bag: Handle frozen fries carefully to avoid crushing. Remove one bag from the freezer. Open the bag.
  • Check Hoppers: Ensure hoppers are empty. Dispose of any remaining fries.
  • Fill Hopper: Place the bag of fries into the hopper. Repeat until the hopper is full (5-6 bags).
  • Turn on Lanes: Press and hold the Lane On/Off button until the lights illuminate.
  • Set Load Size: Adjust the load size using the LOAD SIZE button until the desired light is illuminated (low, medium, or high).

Cooking Expectations

  • Customer expects hot, fresh, salted fries with a mealy, baked potato interior, in a full box or bag.
  • Check station preparation: Ensure oil levels are to line, with oil being added slowly to the lip of the fryer. Ensure appropriate fry bags, boxes, and salt are available.
  • Check Product Selector settings.
  • Clean Hands: Wash hands for 40-60 seconds every half hour.
  • Personal Hygiene: Do not touch face or hair.

French Fry Production (Low, Medium, High Volume)

  • Low Volume: Drop baskets 1 and 2, then shake. Drop baskets 3 and 4 (after the duty timer sounds). Shake baskets 3 and 4.
  • Medium Volume: Drop baskets 1 and 2, shake, pull baskets 1 and 2, drop baskets 3 and 4 after the duty timer, shake, and pull baskets 3 and 4.
  • High Volume: Drop baskets 1 and 2, shake, pull baskets 1 and 2, drop baskets 3 and 4 after the duty timer, shake, pull baskets 3 and 4, drop baskets 5 and 6, shake, then pull baskets 5 and 6.

Hash Brown Preparation

  • Remove and Drain: Remove the basket, drain for 5-10 seconds, slide the drained hash browns into the wire rack.
  • Bag: Bag the hash browns as needed.
  • Load Baskets: Load baskets avoiding spilling hash browns into the oil.
  • Serve: Serve within 10 minutes, FIFO

Station Maintenance

  • Clean Fry Station: Clean the mirror, glass panel, and ribbon using carbonated water.
  • Clean Floors: Sweep, mop floors.
  • Oil Maintenance: Replace oil at recommended levels. Use a skimmer to remove particles.
  • Safety: Use appropriate safety equipment (gloves, apron, face shield) when working with the fryer.

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Description

This quiz covers essential COVID-19 safety measures to ensure a safe work environment as well as detailed procedures for preparing French fries in a commercial kitchen. Participants will learn about proper hygiene practices, social distancing, and efficient fry preparation techniques.

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