Double-Fried French Fries

Production identity

Target finished yield

7 kg · approximately 40 portions at 175 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 70.0% (10 kg declared primary input → 7 kg finished target)

Total formula input

10.66 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 180 min total

Equipment

fryer · blanch baskets · sheet racks · scale

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

First fry may be chilled for later service; second fry is to order with essentially no quality hold.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Cut potatoes to a uniform cross-section and rinse until excess surface starch is controlled; dry before entering hot oil.

2. First-fry at a lower temperature until potatoes are cooked through and flexible but remain pale; batch load must preserve oil recovery.

3. Drain and cool on racks so steam escapes instead of condensing back into the surface.

4. Second-fry at higher heat until deep golden and crisp, with a fluffy dry interior.

5. Drain immediately, salt by measured portion and serve without covered holding.

Working numbers

• Raw potato basis: 10 kg
• Target finished fry yield: 70%
• Two-stage fry separates interior cooking from final crust development
• Second fry quality hold: essentially none

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Audibly crisp shell, dry fluffy potato interior, even golden color, clean oil flavor; no limp grease-soaked exterior.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.