The document provides information and procedures for fry station operations at MOOYAH restaurants. It discusses proper receiving, storage, cooking, seasoning, and portioning of fries. Proper temperatures and cooking times are outlined to ensure fries are cooked to specification. Cleaning procedures and frequencies for equipment like the fryer basket and fry scoop are also summarized. The document concludes with an overview of the kitchen display system (KDS) and standard procedures for the fry station, such as bumping the order on the KDS once fries are dumped.

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

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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

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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

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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

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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

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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.