Hot chips are set to undergo a makeover this winter, with the launch of new standards aimed at helping café and restaurant staff to cook healthier chips.
One of the country’s top chefs, Michael Van de Elzen, is backing the launch of the ‘The New Zealand Standards for Deep Fried Chips’’ which includes a set of online training modules designed specifically for the hospitality and food service industry.
Van de Elzen who has been one of the first in the country to adopt the new Standards, said he was urging other chefs to go online to help set a new standard in cooking healthier chips for restaurant and café patrons.
The Standards were developed by the Chip Group in consultation with representatives from the foodservice industry and the Heart Foundation. They comprise seven standards, including a standard on which oil to use.
The Standards are:
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CHIP SIZE
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Use thick straight cut chips of at least 13 mm.
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COOKING
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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 final fry.
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DRAINAGE
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Bang or shake the basket vigorously twice then hang for at least 20 seconds.
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FRYING MEDIUM MAINTENANCE
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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
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Use a frying medium that meets the following criteria:
- Saturated fat less than, or equal to 28%
- Trans fat less than, or equal to 1%
The frying mediums that my 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
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Use salt sparingly, if seasoning chips.
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TRAINING & EDUCATION
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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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“When it comes to cooking chips, everyone could benefit from a ‘refresher’,” Van de Elzen said.
“The new internet modules are ideal because they provide simple and easy to follow training across all areas of the Standards.
“Any training efforts that are aimed at increasing knowledge and understanding amongst those responsible for cooking foods will help to raise levels of professionalism in the industry.”
“It’s also very rewarding because you receive a certificate at the end of it all which can be put on display for customers to see. Alternatively, customers can ask the café or restaurant that they’re visiting whether or not they are following the standards – it’s a two-way thing.”
Chairperson of the Chip Group, Glenda Gourley, said the new internet modules were developed following consultation by the Chip Group with representatives from the hospitality and foodservice industry.
“There are currently six training modules up and running which include: chip size, oil temperature, cooking, basket drainage, oil maintenance and filtering and cleaning. A seventh module that covers use of salt will be added to the list later this year.
“Each module comprises an introduction, a training video, a recap of what’s been covered and a multi-choice quiz based on the training video.
“Staff can choose to complete the training modules all in one go or at their own pace - it’s up to them.
“We believe it’s a win-win for all involved. Restaurants and cafés are able to improve their knowledge base, achieve greater business efficiencies and enhance customer satisfaction – research shows that people prefer the taste of chips cooked according to the standards,” Glenda said.
Heart Foundation Nutritionist, Judith Morley-John, said the internet modules puts meaning behind the Standards and because chips are so popular with New Zealanders it makes sense to improve their nutrient content.
“With the advances in modern technology it makes sense to use the internet for education purposes.
“The Standards are the direction we want the whole industry to move towards and the Chip Group encourages and supports restaurants that move towards total implementation. The training modules will go a long way towards achieving that goal,” Judith said.
To view the Standards and complete the modules, chefs and staff can register at www.thechipgroup.co.nz
About the Chip Group
Members of the Group comprise: Potatoes New Zealand, Bakels, Burns and Ferrall, Food2Go, Goodman Fielder, Moffat, Huhtamaki, McCain Foods, Mr Chips, Southern Hospitality, Premo Filtration, Kauri, Eurotec, Alfa One, Groenz, and the Heart Foundation. The Group is committed to helping shops to serve up tastier and healthier chips to their customers and, at the same time, improve the cost efficiency of their business. Initiatives of the Chip Group include the Chip Shop Competition and ‘The New Zealand Standards for Deep Fried Chips in Independent Fast Food Outlets’.