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The humble “chip” aka “french fry” gets a makeover


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Author Topic: The humble “chip” aka “french fry” gets a makeover  (Read 560 times)
Kiwithrottlejockey
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« on: June 09, 2009, 01:02:18 am »


Chip gets makeover

NZPA | Thursday, 04 June 2009

EXTREME MAKEOVER: The classic deep fried chip is about to undergo a healthy makeover after new standards were introduced to the food service industry.

EXTREME MAKEOVER: The classic deep fried chip
is about to undergo a healthy makeover after new
standards were introduced to the food service industry.


The classic deep fried chip is about to undergo a healthy makeover after new standards were introduced to the food service industry.

The seven standards which include using less salt, cutting a bigger and straighter chip and using low fat cooking oil have been identified by The Chip Group — a partnership between industry groups and the Heart Foundation.

Group chairwoman Glenda Gourley said the standards were developed after the Ministry of Health granted funding to implement a three year programme focused on improving the nutritional profile of chips.

"These are voluntary standards and staff working within the food service industry are being encouraged to use them as part of their daily work," Ms Gourley said.

"In launching them, we hope to be able to help restaurants to serve up tastier and healthier chips to their customers and, at the same time, improve the cost efficiency of their businesses."

THE STANDARDS ARE ...


  • Chip size: Use thick straight cut chips of at least 13mm.

  • Cooking: Use a digital thermometer to check the oil temperature. Cook chips at a temperature of 175°C for between three and four minutes for final fry.

  • Drainage: Bang or shake the basket vigorously twice then hang for at least 20 seconds.

  • Frying medium maintenance: Maintain frying medium in good quality. Keep fryer topped up with fresh frying medium. Cool frying medium and cover fryers when not in use. Test and discard frying medium when it shows signs of degradation.

  • Frying medium: Use a frying medium that meets the following criteria: saturated fat equal to, or less than 28 per cent; trans fat equal to, or less than 1 per cent.

  • Salt: Use salt sparingly, if seasoning chips.

  • Training and education: Adopt best practice frying training for staff.

http://www.stuff.co.nz/life-style/2470138/Chip-gets-makeover
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donquixotenz
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STILL TILTING


« Reply #1 on: June 09, 2009, 08:27:25 am »

Quote
Group chairwoman Glenda Gourley said the standards were developed after the Ministry of Health granted funding to implement a three year programme focused on improving the nutritional profile of chips.
Just goes to show you how mucked in the head our health boards are.

Three years funding to study a freaking potatoe chip.............

Money would have been far better spent on a couple of extra beds or operations for those on endless waiting lists.

Come on Jonkey stop these clowns from wasting tax dollars with this sort of bullshit and see the tax dollars going where they are needed the patients not acadaemia with heads up r's
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Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body.

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Magoo
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« Reply #2 on: June 09, 2009, 08:41:24 am »

Ridiculous.     
It is bloody scarey to think that people who are running this country will give the green flag to such ridiculous studies.   Bit like funding  a surf board design  for women - it happened.
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Shef
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« Reply #3 on: June 13, 2009, 10:31:24 pm »

What happened to eating foods like this in moderation. Surely a balanced diet with a few treats thrown in now and again is the best way Roll Eyes
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Success is getting what you want. Happiness is wanting what you get.

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