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How to get the best chips...
Chips will no doubt be one of the most popular items on your menu. Cooked correctly they don’t need to be high in fat or salt.
The Chip Group is a group of companies who are involved in the chip industry. They, along with the Heart Foundation, have established a set of standards for deep fried chips to help improve the nutritional value and quality, whilst still retaining a delicious flavour and texture.
The Standards have been developed specifically for food service and hospitality sector. By following the Standards the quality of your chips will be consistently high. You will also save money by managing your frying medium properly.
MAKING ONE OF NEW ZEALAND’S FAVOURITE FOODS HEALTHER!
WHY
New Zealanders eat around 120,000 tonnes of chips each year, therefore making them lower in fat and salt could have a big impact on people’s health. Research shows that consumers prefer the taste of chips when cooked according to the industry standards.
HOW
Key industry groups, including operators in the food service and hospitality sector, were consulted to ensure that the industry standards are relevant and practical.
WHAT
Encourage use of these Standards daily. Check out the online training for quick, simple, easy to follow modules on each of these standards. This training is free of charge and will benefit you and your customers. Certificates are available on completion.
Industry Standards for Food Service / Hospitality
CHIP SIZE
Use thick straight cut chips of at least 13 mm.
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COOKING
Use a digital thermometer to check the accuracy of the oil temperature.
Cook chips at a temperature of 175°C for between 3 – 4 minutes for the final fry.
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DRAINAGE OF CHIP BASKET
Bang or shake the basket vigorously twice and for hang at least 20 seconds.
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FRYING MEDIUM MAINTENANCE
Maintain frying medium in good quality
- Keep fryer topped up with fresh frying medium
- Filter frying medium daily
- Cool frying medium and cover fryers when not in use
- Test and discard frying medium when it shows signs of degradation (breakdown).
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FRYING MEDIUM
Use a frying medium that meets the following criteria:
- Saturated fat equal to, or less than, 28%
- Trans fat equal to, or less than, 1%
The frying mediums that may meet these recommendations include:
high-oleic sunflower oil, high-oleic low-linolenic canola oil, rice bran oil, cottonseed oil, canola oil and some blends.
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SALT
Use salt sparingly if seasoning chips.
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TRAINING & EDUCATION
Adopt best practice frying training for staff e.g. Chip Group Online
Training www.thechipgroup.co.nz, or NZQA frying unit standards.
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Bibliography »