Introduction to French Fries
French fries originated in Belgium in the late 17th century and gained popularity across Europe. They became known as French fries during World War I, likely due to American soldiers associating them with French-speaking Belgium. Today, they’re a beloved staple in fast food culture worldwide.
Production of Frozen French Fries
The initial step in producing frozen French fries involves mechanically harvesting the finest, high-quality potatoes, ensuring efficiency and precision throughout the process. These specialized machines gently remove the potatoes from the soil, minimizing any damage.
- After harvesting, the potatoes are transported to the factory where they undergo a thorough roller process to remove small rocks, soil, and leaves.
- A sorting device classifies the potatoes according to their size, with smaller potatoes being directed through grid gaps and larger ones designated for traditional strip-shaped fries.
- The potatoes then enter a large steaming chamber, where they are exposed to pressurized steam for about 10 seconds, softening the skins for easy removal.
- After emerging from the peeler, the potatoes pass through a washing station to be cleaned with water, and workers meticulously inspect them, discarding any with green or spoiled areas.
Chopping and Quality Check
There are two methods for chopping the potatoes: one utilizes a hydraulic system, while the other employs a series of rotary mechanical blades. A high-tech quality check takes place as each piece passes by a camera, where a computer analyzes its size and color, swiftly identifying and eliminating any that don’t meet the quality standard.
Cooking and Freezing
The potatoes are then introduced into the fryer, where they undergo cooking for about 2 minutes in non-hydrogenated vegetable oil. After cooking, any extra oil drains through perforations and the conveyor belt into a collection pan below. The fries then progress through the freezing area, where they are frozen at temperatures between -5 to -25° C, taking about 10 minutes to freeze entirely before packaging.
Summary Jigsaw
Drag and drop the sentences below to put them back in the correct order.
- There are two methods for chopping the potatoes: one utilizes a hydraulic system, while the other employs a series of rotary mechanical blades. A high-tech quality check takes place as each piece passes by a camera, where a computer analyzes its size and color, swiftly identifying and eliminating any that don’t meet the quality standard.
- The initial step in producing frozen French fries involves mechanically harvesting the finest, high-quality potatoes, ensuring efficiency and precision throughout the process. These specialized machines gently remove the potatoes from the soil, minimizing any damage.
- The potatoes are then introduced into the fryer, where they undergo cooking for about 2 minutes in non-hydrogenated vegetable oil. After cooking, any extra oil drains through perforations and the conveyor belt into a collection pan below. The fries then progress through the freezing area, where they are frozen at temperatures between -5 to -25° C, taking about 10 minutes to freeze entirely before packaging.
- French fries originated in Belgium in the late 17th century and gained popularity across Europe. They became known as French fries during World War I, likely due to American soldiers associating them with French-speaking Belgium. Today, they’re a beloved staple in fast food culture worldwide.
Key Vocabulary
| Term | Pronunciation | Definition | Example Usage |
|---|---|---|---|
| Staple | /ˈsteɪpəl/ | A basic or essential item | French fries are a staple in fast food culture worldwide. |
| Mechanically | /məˈkænɪkli/ | Using machines or machinery | The potatoes are harvested mechanically to ensure efficiency. |
| Precision | /prəˈsɪʒən/ | The quality of being exact and accurate | The machines ensure precision throughout the harvesting process. |
| Pressurized | /ˈprɛʃəraɪzd/ | Subjected to pressure, especially high pressure | The potatoes are exposed to pressurized steam for about 10 seconds. |
| Meticulously | /mɪˈtɪkjʊləsli/ | With great care and attention to detail | Workers meticulously inspect the potatoes for any green or spoiled areas. |
| Hydraulic | /haɪˈdrɒlɪk/ | Relating to the use of fluid pressure to generate force | One method for chopping the potatoes utilizes a hydraulic system. |
| Rotor | /ˈrəʊtə/ | A moving part that rotates, especially in a machine | The potatoes are chopped using a series of rotary mechanical blades. |
| Non-hydrogenated | /ˌnɒnhaɪˈdrɒdʒəneɪtɪd/ | Not having been subjected to hydrogenation | The potatoes are cooked in non-hydrogenated vegetable oil. |
| Perforations | /ˌpɜːfəˈreɪʃənz/ | Holes or openings made in something | Any extra oil drains through perforations and the conveyor belt into a collection pan below. |
| Conveyor | /kənˈveɪə/ | A device for continuously moving objects or materials | The fries progress through the freezing area on a conveyor belt. |
| Freezing | /ˈfriːzɪŋ/ | The process of becoming or making something cold enough to turn into ice | The fries are frozen at temperatures between -5 to -25° C. |
| Efficiency | /ɪˈfɪʃənsi/ | The quality of achieving maximum productivity with minimum wasted effort or expense | The machines ensure efficiency throughout the harvesting process. |
| Sorting | /ˈsɔːtɪŋ/ | The process of separating things into different groups or categories | A sorting device classifies the potatoes according to their size. |
| Steaming | /ˈstiːmɪŋ/ | The process of cooking or treating something with steam | The potatoes are exposed to pressurized steam for about 10 seconds. |
| Peeler | /ˈpiːlə/ | A device or tool used for removing the skin or outer layer of something | The potatoes pass through a peeler to remove their skins. |
| Grid | /ɡrɪd/ | A pattern of lines or bars that cross each other, used for supporting or dividing things | Smaller potatoes are directed through grid gaps. |
| Association | /əˌsəʊsɪˈeɪʃən/ | A connection or relationship between things | American soldiers associated French fries with French-speaking Belgium. |
| Popularity | /ˌpɒpjuˈlærɪti/ | The state of being liked or admired by many people | French fries gained popularity across Europe. |
| Beloved | /bɪˈlʌvɪd/ | Loved or cherished by many people | French fries are a beloved staple in fast food culture worldwide. |
| Fast | /fɑːst/ | Moving or able to move quickly | French fries are a staple in fast food culture worldwide. |
How It's Made French Fries 🎓
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Grammar Focus
Grammar Focus: The Passive Voice in Technical Processes
The passive voice is often used in technical and procedural descriptions to emphasize the actions or processes rather than the doers of the actions. In the context of the production of frozen French fries, the passive voice is used to describe the steps involved, such as harvesting, sorting, steaming, and freezing, without focusing on who performs these actions.
For example, 'The potatoes are transported to the factory' emphasizes the action of transportation, and 'The potatoes are sorted according to their size' highlights the sorting process. This grammatical structure is crucial for clear and concise technical writing.
