Question 1
What was the initial weight of the potatoes before peeling?
Question 2
What is done immediately after frying the potatoes to improve taste?
Question 3
What was the total weight of fries produced compared to the original potato weight?
Question 4
What is the feature of the special potato slicing machine?
Question 5
How much weight was lost during the peeling process?
Question 6
How does the volume of oil used in the frying process affect the outcome?
Question 7
What method is used to ensure efficient peeling?
Question 8
Which part of the process involves removing starch from the potatoes?
Question 9
What was the community-related outcome of the concluded French fry preparation?
Question 10
How does the cost of homemade fries compare to fries purchased from McDonald's?
Question 11
What was one of the important steps to prevent oxidation in potatoes during the preparation process?
Question 12
What step follows after simmering the sweet and sour sauce?
Question 13
Which element of the slicing machine allows for different fry shapes?
Question 14
At what temperature should the final frying process be carried out?
Question 15
Which ingredient is not part of the sweet and sour sauce preparation?