A-A-20038B
2.3 Styles.
Style A Round
Style B Strip (includes shoestring)
Style C Spiral cut
Style D Waffle cut
Style E Wedges (with or without peel)
Style F Slices, straight cut
Style G Slices, crinkle cut
Style H Patty
Style I Shredded
Style J Other (specify)
2.4 Prefry color (Applies to all styles). 1/
|
Designation |
Prefry color of the units |
|
Designation 1 Extra Light |
Lighter than USDA No. 1 |
|
Designation 2 Light |
Similar to USDA No. 1 |
|
Designation 3 Medium Light |
Mostly similar to USDA No. 2 Predominantly lighter than No. 3 but may include No.1 |
|
Designation 4 Medium |
Mostly similar to USDA No. 3 May include units of No. 4 and/or No. 2 fry color |
|
Designation 5 Dark |
Predominantly darker than USDA No. 3 May include No. 4 or darker |
1/ Determined by use of official USDA color standards for frozen French fried potatoes or equivalent procedure.
2.5 Seasoning. 1/
Seasoning a Seasoned with seasoning agents, such as bacon, onion, cheese, or as specified
Seasoning b Seasoned with spices
Seasoning c Unseasoned
1/ Flavor enhancers such as monosodium glutamate shall not be used.
2.6 Heating method.
Heating method (1) Oven
Heating method (2) Deep-fry
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