Gold Standard Quality French Fries

Gold standard Quality French Fries should have an:

Appearance:

Externally bright, light golden brown with natural colour highlights and a slight sheen
Internally white, fluffy and mealy like a freshly baked potato with slight separation of crust from flesh
French fries are straight and uniformly cut with varying lengths and minimal defects. Some salt
crystals are visible on the surface

Served hot in a full bag or box

Temperature/Texture:

French fries are hot

Exterior texture is slightly crisp with a tender bite. Interior texture is mealy, slightly moist like a
baked potato

Taste:

The signature taste is a well balanced flavour profile of freshly cooked fried potato, clean oil and
salt.

How do I evaluate if French Fries are not Gold Standard?

If youre Fries are displaying the below characteristics than you will not achieve Gold Standard:

Limp, greasy, soggy fries

Light/Dark fries
Sticking together
Cold, bland, improper salting
Short fries/low yield
What should I do now?
If youre Fries do not meet Gold Standard as described above, you should speak to the shift Manager.
Further information
Refer to the troubleshooting section of the Product Ingredients tab in your O&T manual to help the
restaurant identify the cause of specific quality issues and help the restaurant correct the issue and
improve their food quality.