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Why
New Zealanders eat 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 they are cooked according
to the industry standards.
How
Key industry groups, including chip shop operators, were consulted to ensure
that the industry standards are relevant and practical.
What
Encourage your staff to use these standards everyday. Check out the official
web site for training, top tips and opportunities to receive free products.
New Zealand standards for
deep fried chips in independent
fast food outlets
Chip Size
Use thick straight cut chips at least 13 mm.
read more »
Portion Size
Serve a recommended scoop size.
1 scoop = approximately 330g (3 serves per kg).
read more »
Cooking
Cook chips at a temperature of 175 - 180°C for between 3
- 4 minutes. Use a thermometer to check the accuracy of the oil
temperature.
read more »
Draining
Bang or shake the basket vigorously twice
then hang it for at least 20 seconds.
read more »
Frying Medium Maintenance
Maintain frying medium in good quality.
-
keep the fryer topped up with fresh oil
-
filter oil as required
-
cool oil and cover fryer when not in use
-
discard oil when it shows signs of degradation
read more »
Adding Salt
Rather than salt the chips, provide salt sachets.
read more »
Training & Education
Encourage staff training in best practice frying,
e.g., The Chip Group Online Training
or NZQA frying unit standards.
read more »
* Recommended Oil Types
Use a frying oil that meets the National Heart Foundation's criteria:
- Saturated fat equal to, or less than, 20%
- Trans fat equal to, or less than, 1%
- Linolenic acid equal to, or less than, 3%
The types of oils that may meet these recommendations include: high-oleic
sunflower oil and high oleic, low linolenic canola oil and some blends.
There are some other oils such as cottonseed and rice bran oil which because of
their saturated fat levels, are slightly over the Heart Foundation s
guidelines.
These still remain good options and are a really positive step towards
providing alternatives to beef fat, palm and hydrogenated vegetable oils.
read more about oil types »