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Fry Master
1.
Confidential. ©2020 MOOYAH
Franchising, LLC Fry Master
2.
2
3.
3 Confidential. ©2020 MOOYAH
Franchising, LLC 9 in 10 Americans say they associate potatoes with Idaho morethan anyother state 72% ofAmericans say they wouldbe inclined to eat Idaho® potatoes overpotatoes from otherstates Idaho® Russets result in: Crispier, fuller,fresh french-fried potatoes that shrinklessand absorb lessoil 170 million Burbank • Relatively thinandlight-brownskin • Oval andslightly flattened shape,few shallow eyes • Off-white to ivoryandmoderately dense interior • Distinctive,earthypotato flavor • Highsolid (starch) • Grainytextureandslightly chewyskin • Bakesup dry andfluffy, friescrispand golden brown • Uses: fresh, frozen, dehydrated Norkotah – the only acceptable substitute • Excellentconformation, attractivemedium-brownskin • Longto oblong shape • Whiteto pale-yellow interior • Mild potato flavor • Soft textureandmoderate denseness • Bakesup creamy andmoist, not grainy • Moderately chewyskin • Medium-specific gravityfor most; some havehigherstarchcontent • Uses: fresh, frozen Norkotah potatoes will be in restaurant if our supplier is out of product. Why Idaho?
4.
4 Confidential. ©2020 MOOYAH
Franchising, LLC Potatoes must come offofthe truck below 70°F andabove35°F Always store potatoes out of direct sunlight Green Potatoes, Sprouts & Brown Spots Green potatoes areproducedbecauseof overexposureto light Sprouts occur when sugar is activated in the potato If you have green potatoes or sprouts: Contact your US Foods rep and disposeof potatoes. Brown spots occur when potatoes are stored in direct sunlight ReceivingPotato
5.
5 Confidential. ©2020 MOOYAH
Franchising, LLC Step 2: Cook at 350°F for 2.5-5 minutes NOTE: Frytimes vary byseasonality.Cook to spec. Step 1: Get/Grab selected portion and putin basket NOTE: Make sureall friesare under oil. Overfillingbasketwill resultin uneven cooking Step 3: Hook the basketof fries and allow to drainonce timer goes off and fries are golden brown Step 4: Putfries in frydump. Spec: Crispy outside, mashed potato inside, golden brown in color Hold time: 2 minutes Step 5: Remove the smaller friesthat are not the acceptable sizefor our guest. Step 5: Immediately seasonfries with MOOYAH seasoning. Step 6: Usefryscoop to tossfries to seasonevenly. ½ TSP Kids 1TSP Personal 1½ TSP Shareable 2 TSP Family Cook Time: 2.5-5 minutes Hand Cut Fry Cook, Seasoning & Portioning
6.
6 Confidential. ©2020 MOOYAH
Franchising, LLC Step 2: Cook 325°F if thawed Cook 350°F if frozen for minutes. Step 1: Get/Grabselected portion and put in basket NOTE: Make sure all fries are under oil. Overfilling basket will result in uneven cooking Step 3: Hook the basket of fries and allow todrain once timer goes off and fries are crispy. Step 4: Put friesinbowl. Spec: Crispy outside, mashed potato inside. Hold time: 2 minutes Step 5: Remove the smaller fries that are not the acceptable size for our guest. Step 5: Immediately season fries with MOOYAH Sweet Potato seasoning. Flip with tongs then season again. ½ TSPKids 1 TSPPersonal 1½ TSPShareable 2 TSPFamily Cook Time: 1 ½ - 2 minutes Sweet PotatoFry Cook, Seasoning & Portioning Fry Dump • Fry PortioningCups • 1MOOYAHSeasoningShakers • 1ClearSweetPotato SeasoningShaker • 1MixingBowl • 1pair ofTongs • Fry Skimmer • 1/3StainlessSteelPan • Fry Scoop ShelfLife: 7 days frozen 2 days thawed
7.
7 Confidential. ©2020 MOOYAH
Franchising, LLC Cooked friesin portion cup, 1 small stainless portion cup used Kids 2 oz. kidfries– ready to serve Personal Cooked friesin portion cup, 1 large stainless portion cup used 8 oz. total cooked weight 8 oz. personal fries – ready to serve Cooked friesin portion cup, 2 large stainless portion cup used 16 oz. total cooked weight 16 oz. shareable fries – ready to serve Shareable Family Cooked friesin portion cup, 3 large stainlessportion cup used 24 oz. total cookedweight 24 oz. family fries – ready to serve Fryportion sizes are thesame no matter which fry typeis chosen Fry Sizes: Kids, Personal, Shareable & Family
8.
8 Confidential. ©2020 MOOYAH
Franchising, LLC Under cooked: Mushy andlight in color Perfect: Great color, crispy outside, mashed potato inside Overcooked:Dark in color,crispy onthe outside, dry in the inside Over cooked Under cooked PERFECT Fry Cooking: Under, Perfect & Over
9.
9 Confidential. ©2020 MOOYAH
Franchising, LLC • Bulk prep for shift • 12 hr. shelf life cooked • Store in stainless steel metal hotel pan • 7 oz raw = 2 oz cooked • ½ tsps. seasoning per individual side of chips Kid servingsize= 1 oz of chips Personal servingsize= 2 oz of chips Shareable servingsize= 6 oz of chips • Personal size chip follows personal fry packing standard • 7 oz raw = 2 oz cooked • Kid size chip follows kid fry packing standard • 3.5 oz raw = 1 oz cooked • Shareable size chip follows shareable fry packing standard • 21 oz raw = 4oz cooked Made In-House Chips Bulk
10.
10 Confidential. ©2020 MOOYAH
Franchising, LLC Step 1: Remove the potato punch from the wall. Step 2: Remove the wing nuts. (½”) (Wing nuts removed) Step 3: Remove the bottompiece of the potato punch with the blade. Make sure to handle with care. Note: Make sure to replace the bolts with ½” wing nuts to allow proper cleaning procedure. Clean Time: 3-5 minutes Step 4: Use a plasticknife to pick out the debris in between the grates. Step 5: Spray the potato punch without the blades attached. (make sure all the debris is removed) Step 6: Wash the punch with soap and warm water. Place the punch in the rinse sink after. Step 7: Rinse the punch in sanitizer and letair dry. Final Product PotatoPunchLube Lube down the sides of the potato punch to ensure that the potato punch is not forced. Always make sure that the type of lube used is food safe! How to Clean the PotatoPunk
11.
11 Confidential. ©2020 MOOYAH
Franchising, LLC Step 2: Rinse the fry basket with warm water. Step 1: Using a soft bristle brush, soap, and warm water, scrub the carbon off of the fry basket. Step 3: Sanitize the fryer basket. Allow the fryer basket to air dry. Soft bristle potato brush Clean Time: 1-3 minutes Clean Time: 1-3 minutes Must be cleaned every 2 HOURS Wipe down the fry dump every 2 hours with a clean sanitized towel. Wipe down the fry scoop every 2 hours with a clean sanitized towel. Daily Cleaning Fryer Basket Fry Scoop & Fry Dump
12.
12 Confidential. ©2020 MOOYAH
Franchising, LLC KDS Procedures KDS stands for Kitchen DisplaySystem. GOAL of usinga KDS: The KDS allows restaurant teams to track andreport ticket times. • 7 Minutes is our ticket time Standard. • The stations usingthe KDS are Grill, Fry, andSignature. GRILL CAPTAIN Standard: • Grill Captainbumps when the burger is placedon the resting grate. FRY MASTER Standard: • The Fry Master bumps when the fries are placedinthe fry dump. SIGNATURE Standard: • The Signaturebumps as the order is beingwalked to the guest. SEE IT! BUMP IT! DROP IT!
13.
13 Confidential. ©2020 MOOYAH
Franchising, LLC KDS Procedures FRYKDS SCREEN 1. Read all day fry count. 2. Cook friesto spec. 3. Once done place in fry dump. 4. Bump once dumped.
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