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?

Mop up any oil spills immediately Signup and view all the answers

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

Bend your knees and lift with your arms Signup and view all the answers

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

Top off oil when it falls below the fill line Signup and view all the answers

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

Particles may accumulate, affecting oil quality Signup and view all the answers

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

Every 30 minutes Signup and view all the answers

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

Food products may not cook evenly Signup and view all the answers

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

Communicate stocking needs without leaving the station Signup and view all the answers

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

10 minutes Signup and view all the answers

What should be done with the first product cooked?

Serve it first Signup and view all the answers

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

To maintain food safety and visibility Signup and view all the answers

What is a safety procedure for working with the fryer?

Wear filtering gloves, apron, and face shield Signup and view all the answers

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

Place them upright in the fry ribbon Signup and view all the answers

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

Carbonated water from the beverage dispenser Signup and view all the answers

How should hash browns be loaded into the fryer baskets?

Load 1 hash brown per slot, away from the oil Signup and view all the answers

What must be done with expired hash browns?

Discard them promptly Signup and view all the answers

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

Lift the basket and shake it gently before returning it to the oil. Signup and view all the answers

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

To maintain consistency in fry texture and flavor. Signup and view all the answers

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

To allow the oil to regain the best cooking temperature. Signup and view all the answers

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

Hold the fry scoop and box in separate hands, scooping directly into the box. Signup and view all the answers

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

Return it to the clean area for future use. Signup and view all the answers

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

Gently slide the fries from the basket into the dump tray. Signup and view all the answers

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

Lift the basket and let it drain over the vat for a short time. Signup and view all the answers

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

Hold the bag or box with one hand while positioning the scoop. Signup and view all the answers

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

Shake the basket 3 to 4 times before placing it back into the oil. Signup and view all the answers

Where should small fries be placed when using fry ribbons?

In row 2, bag only when ordered. Signup and view all the answers

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

Hang it over the vat to drain remaining oil. Signup and view all the answers

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

Front to back and right to left if the ribbon is on the right side. Signup and view all the answers

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

Remove the basket when the timer beeps. Signup and view all the answers

What is the guideline for handling hot baskets?

Never walk around with a hot basket. Signup and view all the answers

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

Fill the ribbon from right to left for any position. Signup and view all the answers

When should the fries be kept in the dump tray?

Until they are sold or ordered. Signup and view all the answers

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

Remove the basket and shake it for 3 to 4 times before draining. Signup and view all the answers

When should medium-volume fry production be utilized?

When the restaurant is moderately busy. Signup and view all the answers

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

Fill the fry ribbon from left to right. Signup and view all the answers

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

5 to 10 seconds. Signup and view all the answers

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

Shake the baskets 3 to 4 times before lifting them. Signup and view all the answers

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

It is used when the restaurant is not busy. Signup and view all the answers

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

Salt and mix immediately after placing fries in the dump tray. Signup and view all the answers

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

High-volume production requires more frequent basket drop and retrieval. Signup and view all the answers

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.