Drainage of Chip Basket
Background
- Most of the frying medium absorption into the chips occurs after they are taken out of the fryer.
- Proper draining of the chips after frying is an important technique for reducing their fat content. It can reduce the fat content by about 20%.
- Generally operators drain the basket adequately.
Fastfood Outlets Surveys
- In the 1998 survey, adequate drainage of the basket was observed in 62% of independent outlets.
- In the 2007 survey, which was carried out by mystery shoppers, it was not possible to observe the cooking in all circumstances. However most outlets, where the process was observed, did perform elements of the ‘Shake/Bang and Hang’ drainage process.
Stakeholder Feedback/Forum Discussion
After drainage some chefs tip the chips into a tray onto paper towel to remove excess frying medium.
It was agreed that the standard was sound advice and should become part of normal operating procedure.
Event caterers report that the draining time is probably a challenge because of demand on quick turn around, and it would require improved staff training.
Draft Standard
Bang or shake the basket vigorously twice and then hang it for at least 20 seconds.
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