Refresher Training

Your name: (please enter your full name)

Your email: (required):

1. Which size chips have the least Fat?

Shoestring chips

10mm chips

11m chips

Crinkle Cut Chips

Staight cut 13mm Chips

2. What serving size does The Chip Group recommend?

150g

200g

330g

350g

500g

3. What is the ideal Oil Temperature for cooking chips?

160 degrees ° C

170 degrees ° C

175 degrees ° C

180 degrees ° C

190 degrees ° C

4. What is the ideal Cooking Time for 13mm chips?

1 - 2 minutes

2 - 3 minutes

3 - 4 minutes

5 -6 minutes

7 minutes

5. What action removes the most amount of fat from deep fried chips?

Checking the oil temperature

When you Shake, Bang & Hang your Chips for 20 seconds

Keeping the oil clean

Filtering frequently

Using the best quality chips

6. Which things can often damage or break down your oil more quickly, causing you to throw it out more often?

Oil temperature too cold

Using a filtering machine

High temperature, Overloading the fryer, Cooking crumbed food and Salting by your fryer

Using a top quality oil

7. What does the Chip Group recommend about Salt?

Salt heavily

Salt lightly or sparingly , ask if your customer wants salt, provide salt sachets or provide low salt alternatives (such as lemon pepper or chicken salt)

Let your customer add their own salt using a large salt shaker

Use double salt, such as chicken salt and normal salt

8. Which oils make it on to our 'Approved Oil' List?

Tallow and Beef Fat

All Vegetable Oils

Rice Bran Oil, Cottonseed Oil and Certain Oil Blends

Canola Oil and Grapeseed Oil

9. What does the Chip Groups recommend to ensure clean oil and the best tasting chips?

Use the same fryer for everything

Filter your oil everyday, clean your fryer regularly and skim the oil surface with a sieve

Don't use a filtering machine and only clean your fryer every couple of months

Leave the excess food bits to burn in the oil, they will add to the flavour

10. How can you help to improve the health of your customers, community and New Zealanders?

By completing Chip Group Training and making small changes to reduce the amount of fat in your chips

Increase the cost of your chips

Don't make any changes - keep doing it the same

By getting your customers to wear uniforms

11. What is the Postal Address you would like your training certificate sent to?

12. What is the name of the chip shop/business/store that you work at?

Meet Gemma Carroll

Trade Members