French fries are among the highest saleable potato products. This is the most abundant processed potato and can be found in many varieties such as lattice cut, wedges, curly, batter dipped, seasoned, or straight –cut including French Fries on menu is one of the easiest ways to increase sales and profits for the companies.
Potatoes in America were for a long time served only after boiling, which was believed necessary to render eatable the otherwise poisonous vegetable. There are several dozen recognized market varieties of potatoes grown in the United States and more are being developed each year. The Irish Cobbler is probably the most widely grown and the Katahdin is grown in the greatest volume. Among the more popular varieties are the Russet Burbank (Idaho), Cobbler, Katahdin, White Rose, Green Mountain, Bliss, Triumph (red), Russett Rural, Kennebec, Norgold, and Pontiac. Various varieties of potatoes have their own cooking qualities.
The french fries is a comparatively recent addition to retained bulls of fare, gaining accompaniment with meat as another way of satisfying America’s long standing taste for meat and potatoes.
The modifier “French” referred to the method of slicing transferred from the cutting of other vegetables in narrow strips and of cutting meat to the bone. One reliable source dates the first printed reference to french-fries potatoes to 1908. French fries have been criticized for their level of cholesterol, trans fat, salt and their lack of essential nutrient.
This is a special problem for children and teenagers. Approximately one quarter of the vegetable product consumed by children are in the form of potato chips and french fries. This increased to about one third of the vegetable servings consumed by teenagers.
The major end users of French fries are:
*Quick service restaurants
*Restaurants and eateries
*Bars/ pubs
*Flight Caterers / Luxury Trains
*Retail sales
One of
the most popular snacks: French fries
