New Zealanders eat a huge amount of chips each year. We believe making chips lower in fat (total and saturated) 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.<\/p>\n
These Industry Standards are practical recommendations for anyone deep frying chips. It is our intention that everyone involved in the frying of chips follows these practices.<\/p>\n
To improve the nutritional quality of chips sold in NZ.<\/p>\n
Use thick straight-cut chips, at least\u00a013mm wide<\/strong>.
\nREAD MORE \u00bb<\/a><\/p>\n<\/div>\n
A standard scoop is approximately 330g<\/strong><\/p>\n
Notes:
\nWeight refers to uncooked chips, approximately 3 serves per kg. In some foodservice\/hospitality situations such as where food is shared, a standard scoop may not be appropriate.\u00a0<\/em>READ MORE \u00bb<\/a><\/p>\n<\/div>\n
Use a frying oil that meets the industry standard:<\/p>\n
Note:
\nSuppliers will tell you which oils meet the industry standard. These may include: high-oleic sunflower oil, high-oleic low-linolenic canola oil, rice bran oil, cottonseed oil and some blends of various oils. Please\u00a0click here<\/a>\u00a0for a full list of brands that meet the industry standard.\u00a0<\/em>READ MORE \u00bb<\/a><\/p>\n<\/div>\n
Cook chips at a temperature of\u00a0175\u00b0C<\/strong>\u00a0for between\u00a03 \u2013 4 minutes<\/strong>.<\/p>\n
Note:
\nUse a digital thermometer to check the accuracy of the oil temperature every week.\u00a0<\/em>READ MORE \u00bb<\/a><\/p>\n<\/div>\n
After frying,\u00a0bang or shake the basket<\/strong>\u00a0vigorously\u00a0two times<\/strong>. Then\u00a0hang<\/strong>\u00a0the basket for at least\u00a020 seconds.<\/strong>
\nREAD MORE \u00bb<\/a><\/p>\n<\/div>\n
Use salt\u00a0sparingly<\/strong>\u00a0if seasoning OR provide\u00a0salt sachets<\/strong>.
\nREAD MORE \u00bb<\/a><\/p>\n<\/div>\n
Maintain oil in good quality.<\/strong><\/p>\n
Notes:
\nKeep fryer topped up, with oil.
\nFilter oil each day.
\nCool oil and cover fryers when not in use.
\nTest and discard oil when it shows signs of degradation.\u00a0<\/em>
\nREAD MORE \u00bb<\/a><\/p>\n<\/div>\n
Adopt best practice fryer training for staff<\/strong>.<\/p>\n
Head on over to Complete The Chip Group™\u00a0Online Training<\/a>\u00a0ON THIS SITE!<\/em><\/p>\n
And if you have already completed the FULL Chip Group Training you can ‘refresh’ your knowledge and gain an Updated 2016 Certificate via the Refresher Training here<\/a>.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
These standards cover the key points needed to produce high quality fried chips. Why\u00a0do we have Standards? New Zealanders eat a huge amount of chips each year. We believe making chips lower in fat (total and saturated) and salt could … Read More<\/a><\/p>\n","protected":false},"author":3730,"featured_media":0,"parent":1134,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"kt_blocks_editor_width":""},"featured_image_src_large":false,"author_info":{"display_name":"Gemma Carroll","author_link":"https:\/\/thechipgroup.co.nz\/author\/gemma\/"},"comment_info":0,"taxonomy_info":[],"yoast_head":"\n