31067307
Description
Flashcards by Sarah Jones, updated more than 1 year ago
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Created by Sarah Jones
over 4 years ago
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| Question | Answer |
| Fry Portioning Scoop - Used to pick up a full uncooked fry portion to place into the fryer to be cooked | |
| Fry Punch - Used to cut potatoes into fry shapes | |
| Fry Scoop - Used to scoop cooked fries into either fry sleeves or clamshells to be served | |
| Fryer Basket - Used to cook or blanch the fries into the fryer | |
| Fry Heat Lamp - Used to keep fries hot when not being served | |
| White Mayo Bucket - Used to punch fries into and soak fries in water | |
| Fry Tray - Used to cool fries after they are hot from blanching | |
| Pan Cooling Rack - Used to store Fry Trays while they are cooling after blanching | |
| Deep Hotel Pan - Used to store ready to cook fries in the walk-in fridge | |
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Image:
Timer (binary/octet-stream)
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Timers - Used to time different cooking processes in the kitchen |
| Fry Sleeve - Used to serve fries, sweet potato fries, and onion rings | |
| Clam Shell - Used to hold poutines and speciality poutines | |
| Fry Assembly and Bolts- These are three parts of the Fry Punch that are taken off and cleaned after every use | |
| Putty Knife Scraper- Used to clean the fry assemble on the fry punch to ensure there is no fry debris left in the punch |
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