United States

Department of

Agriculture

Agricultural

Marketing Service

Fruit and Vegetable

Division

Processed Products 

Branch

Grading Manual for 

Frozen French 

Fried Potatoes

January 1969

Reprinted February 1994
Reprinted February 1994

Frozen French

Fried Potatoes

January 1969

This manual is designed for Processed Products Branch personnel of the U.S. Department

of Agriculture. Its purpose is to give background information and guidelines to assist in the

uniform application and interpretation of U.S. grade standards, other similar specifications

and special procedures.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or pictorial

representationaccredited to private authorship is used with the permissionof the individuals

or sources cited. Unless a specific reference is cited, the information in this manual has been

compiled or developed from sources available to the public as well as from technical

knowledge of personnel in the Department.

Following the suggested guidelines in this manualdoes not excuse failure to comply with the

Federal Food, Drug, and Cosmetic Act or any other applicable Federal or State laws or

regulations.

Exceptfor officialUSDA inspectionaids ordevicesand colorguides(orstandards) produced

underlicense of the Department, the mentionof any supplier,patenteddevice,product, brand

name or equipment does not imply endorsement by the Department over any other similar,

or equally effective material.

Address inquires to:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, South Building

Washington, DC 20090-6456

The following are superseded by these instructions:

1. Instructions forInspectionofFrozenFrenchFried Potatoes - June 1956,and allrevised

pages issued through December 1968.

2. A-385, April 6, 1965 - Visual Aids - Models for Shape of Potatoes.

3. A-401, July 1, 1966 - Revised Instructions.

4. A-403, August 1966 - USDA Color Standards - Second Edition.
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TABLE OF CONTENTS

Page No.

PRODUCTS COVERED ................................................... 1 

PRODUCTION ............................................................ 2 

Areas of Production .................................................. 2 

Varieties ........................................................... 2 

Receiving ........................................................... 3 

Determining the Quality and Condition of Raw Products for Frying Purposes . . 3 

MANUFACTURE .......................................................... 4 

Washing ........................................................... 4 

Peeling ............................................................ 5 

Trimming ........................................................... 5 

Slicing ............................................................. 5 

Sizing .............................................................. 6 

By-Products ........................................................ 6 

Desugaring ......................................................... 6 

Blanching ........................................................... 7 

Frying .............................................................. 7 

Fat or Oil ........................................................... 7 

Time and Temperature ............................................... 8 

Packaging .......................................................... 9 
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January 1972

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TABLE OF CONTENTS - continuation

INSPECTION DURING PACKING OPERATIONS .............................. 10 

INSPECTION OF THE PRODUCT .......................................... 11 

Sample Unit Size ................................................... 11 

Initial Fry Color, Type, Styles, and Length Designations .................. 11 

Fry Color Definitions ................................................ 11 

Fry Color Designations .............................................. 12 

Re-Fry Color Definitions ............................................. 13 

Reserved for Future Development .................................... 13a

Types ............................................................ 13b

Styles ............................................................. 14 

Strips ............................................................. 14 

Slices, Dices, Rissolé, Others ........................................ 14 

Length Designations ................................................ 14 

Minimum Equipment for Inspecting Frozen French Fried Potatoes .......... 15 

Preparation of Sample .............................................. 16 
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TABLE OF CONTENTS - continuation

QUALITY EVALUATION ................................................... 16 

Grade Factors Which Are Not Scored .................................. 16 

Flavor ............................................................. 16 

Color Designation .................................................. 17 

Refry Color Range Guide ............................................ 18 

Refry Color Scoring Guide ........................................... 19 

Grade Classification And Score ...................................... 19 

Uniformity of Size and Symmetry ...................................... 20 

Defects ........................................................... 21 

Texture ............................................................ 24 

Heating the Product ................................................. 24 

Score Points ....................................................... 26 

CERTIFICATION .......................................................... 27 

Special Instructions ................................................. 27 

Pages 11, 12, 13, 13a, 13b, 14, 17, 18, 19, 20, 25, 26 Which were revised and/or

reissued January1972 contain clarifying material but do not establish newor revised

substantive rules.
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PRODUCTS COVERED BY THE U. S. STANDARDS FOR FROZEN FRENCH

FRIED POTATOES

The principal products covered are the traditional "French Fries" potatoes cut into strips,

partially deep fried and frozen. The standard also may be applied to any potato product,

regardless of shape or composition which is similarly processed and frozen. This includes

products fabricated primarily from mashed,crushed,cut, or shreddedpotatoesand whichare

pre-formed into units prior to frying and freezing.

Because of the difficultyof keeping oils in suitable condition, deep frying hasnotbeenpopular

with home cooks. With the discovery and development of frozen french fries, home

consumption has increased rapidly. Institutional use also is increasing yearly.

Yearly production now far exceeds any other frozen vegetable.

Statistics of the National Association of Frozen Food Packers for 1967 shows a total

production of frozen potato products in the United States at 1,406,809,000 pounds with

regular "strip" french fries at 1,224,981,000 pounds.
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Areas of Production

The white potato is the world's most important vegetable crop. It is grown to some extent in

all agricultural areas in the United States. Certain types of potatoes particularly those of low

solids content are not always suitable for manufacturing. Therefore, extensive production of

frozenfrenchfried potatoes is limited principally to those areas where the rawproduct is most

suitable. They are in general the Idaho, Eastern Oregon, and Washington areas, the San

JoaquinValleyofCalifornia,theState of Maine with some sizeable productioninNewJersey,

Eastern Pennsylvania, Michigan, and the Red River Valley of Minnesota.

Because of varietaldifferences and growing conditions potatoes from these widely separate

areas have their own characteristics particularly with respect to flavor and mealiness. Very

mealy french fries are produced principally from the Russett varieties in the Pacific

Northwest. In other sections of the country the solids of the raw product are generally lower

and the finished french fries have a slightly different flavor and are less mealy than those from

the Northwest region. These regional differences have given rise to claims of superiority of

the product based principally onthe degreeofmealiness. This is partially a matter of personal

preference. Good quality french fries are produced in all the leading producing areas.

Varieties

There are severaldozenrecognized 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 theirown cooking qualities. Some are more popular for one quality than for another, that

is, bakers, boilers, and fryers. The characteristics of the various varieties are not distinct and

they are not always the same in all growing areas and all seasonal conditions. Therefore, no

one variety or varieties is used entirely for the production of frozen french fried potatoes.
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Receiving

Frozen french fries are usually produced fairly close to the source of supply but occasionally

the raw product may be drawn from any of the principal potato producing areas of the

country. At time of harvest most late varieties of potatoes have a total sugar content of less

than one (1) percent of total solids. Suchpotatoes are usually suitable for manufacturing into

frozen french fries. After the potatoes are stored for a period of time at 40° or less the starch

content partially changes to sugar and the potatoes if used immediately out of storage may

be unsatisfactory because of the highsugar content. Sugar in excess of two to three percent

(basedondrypotato weight) mayrender the potato practically worthless fordeepfrying. Such

potatoes subjected to hightemperatures develop black or brownareas,spots or streaks, due

to carmalizing and burning of the sugar.

Theyalso mayhave a burnt or sweettaste. Most potatoes can be "conditioned" by storing for

a period of time,at least two weeks, at near 60 or 70 degrees temperature. In "conditioning"

the potato starts to respire, a process which uses the sugar and converts a portionof it back

to starch. If the potatoes have been subjected to excessive cold storage, that is down to 32

to 34 degrees or lower, trouble in conditioning may be encountered, such as tissue

breakdown leading to rotting.

Determining the Quality and Condition of Raw Potatoes for Frying Purposes

Processors try to evaluate and classify the quality of the raw product prior to purchase or

processing. Two of the most important characteristics that indicate quality are specific gravity,

closely associated with moisture content, and the degree to whichstarch has beenconverted

to sugar. These will affect the texture and the color of the product. The size and shape of the

potatoes is also important because of the cost of operations, the yield,the length of the units,

and the number of slivers and irregular-shaped pieces. The presence of off-odors and

off-flavors such as those caused by some insecticides is at times very serious.
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Determining the Quality and Condition of Raw Potatoes for Frying Purposes -

continuation

No entirely satisfactorymethod seems to have beendeveloped to pre-determine the cooking

quality of potatoes. Specific gravity tests, which to some extent indicate the degree of

mealiness, are sometimes made. Picric acid color tests mayalso be made. These indicate

to some extent the relative amount of sugars present. The objectionable flavor of benzine

hexachloride -- an insecticide -- can be detected by boiling and mashing a sample of the

potatoes.

Probably the most satisfactory method of determining the quality of the raw product is to

subject a representative sample of the lot to a cooking test similar to the process which will

beusedinmanufacture. The Department of Agriculture in cooperation with the State of Maine

and certain potato processors have developed a series of color photographs which show

various degrees ofdarkening after a standard fry. Comparison of actual samples of cooked

potato to the photographs provides a fairly accurate means of evaluating the quality of a load

of potatoes for the purpose of making french fries. Some large users base their raw potato

contracts on the fry colors shown in the USDA Color Standards for Frozen French Fried

Potatoes.

MANUFACTURE

Each processor of frozen french fried potatoes has his own particular methods of

manufacture. However, there are a number of things common to all processors. The following

outline describes the principal steps in manufacture. These steps may vary with different

manufacturers. The principles given here are basic.

After receiving potatoes or having withdrawn them from storage bins or "conditioning" cellars

frying and/or suitable chemical tests are made from representative samples of the lot to

determine whether potatoes are in condition to be processed.

Washing

If potatoes are in condition suitable for processing they are washed and may be run through

hotwater to remove some of the dirt and to loosen the peel. The potatoes maythenbe sized

prior to peeling. Some plants flume the potatoes from place of storage to the peelers thus

accomplishing the preliminary washing in this manner.
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Manufacture - continuation

Peeling

After washing off excessive dirt the potatoes are dropped into peeling machines. These may

be steam, lye, abrasive or roller type peelers. The steam and lye peelers give a quick cook

which loosens the skin or peelbut does notpenetrate deeply into the potatoes. The peelings

are then removed by passing the potatoes through rubber rollers and water sprays. In

abrasive, roller type peelers the skin or peel is removed without the addition of heat.

Trimming

The potatoes after leaving the peeling machines are trimmed on wide moving belts. In the

better plants these belts are arranged in sections so that each potato is picked up by an

operator, examined for defects, trimmed if necessary, and tossed over a barrier onto another

section of the belt. This procedure is much more satisfactory than trying to stir the potatoes

ona single belt because many potatoes maymiss any examinationat all onthe single belt. At

this time the potatoes mayalso be sorted for size;the larger ones going to institutional lines;

the smaller ones into the retail and by-product lines.

In some plants electric eye sorters are installed after the slicing operation to eliminate

blemished units, thus cutting down on the amount of hand sorting and trimming of the whole

potatoes.

Slicing

After the potatoes are trimmed and sorted to size they go to the slicing machines. These

slicers usually consist of two set of knives either rotary or fixed. One set of knives slices the

potato to the desired thickness. The potato slices are then passed through another set of

knives, which cut the slices to strips if desired. The size of the strips depends on the wishes

of the management. It may vary from one quarter by one quarter inch to one half by one half

inch in cross-section. The usual size for retail sales is 3/8 by 3/8 inch. Poor slicing may be

caused by small or irregular-shaped potatoes, by poor machinery, or good machinery not

properly used or adjusted. The knives may be straight or corrugated.
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Manufacture - continuation

Sizing

In the process of cutting potatoes into strips, there is always a certain amount of slivers and

otherwise irregular shaped pieces. A certain number of these more or less irregular shaped

pieces are expected in this product and are allowed for in the tolerances contained in the

grade standards. It is usually necessary, however, to pass the cut potatoes over some type

of shaker screen to remove a portion of the small pieces and slivers. The amount of chip

materialremoved depends to some extent onthe wishes of the purchaser. Processors do not

like to remove any more than they have to because of the loss in yield.

By-Products

The excessive loss of potato material because of the peeling, trimming and screening

operations causes processors to consider by-products to utilize this material. Often this

material is wasted;however, a large numberofproducts,suchaspatties,puffs, shreds, diced,

and mashed have been developed to utilize this material. Dehydrated flakes is also an

important use. Where satisfactory use is made of screenings and sound throw-outs, there is

less tendency to keep this material in the frozen french fry pack.

Desugaring

Sugar in excessive amounts or irregular quantities of sugar betweenunits maycause french

fried potatoes to have dark or irregular color, poor texture and/or unpleasant taste. Proper

harvesting, good storage and conditioning after storage helps in the control of the

sugars. However, conditioning and storing potatoes is an expensive process and is avoided

whenever possible. Reasonably satisfactory methods ofrapid equalizationof sugar content

has been developed. The methods used vary between manufacturers. However, the basic

principle is to run the sliced potatoes througha water bath leaching out aportionofthe surface

sugar and then replacing the sugar to the desired level by blanching in a sugar solution

(partially cooking the product) so thatuponfrying the color betweenunits will be uniform. This

method, based on a patented process, evens the surface sugar content betweenunits. The

sugar content of the whole slice is not greatly affected.
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Manufacture - continuation

Blanching

The sliced potatoes are usually run through a hot water blanch which partially cooks the

product. This may or maynotbe a part of a desugaring process referred to previously. After

blanching the product may pass beneath heating units, under forced draft, which tends to

remove most of the excessive moisture before entering the fryer.

Frying

Frying of the potatoes is usually a continuous process. The potatoes enter the hot oil on or

under a draper-chain type belt traveling a certain distance and being removed, or by an

undulating type belt moving the potatoes in and out of the oil; the oil flowcarrying the potatoes

along from one end of the fryer to the other. Some manufacturers use a double fry. That is,

after the first fry, approximately 350 to 370 degrees Fahrenheit, the potatoes fall onto another

belt and enter another fryer at about the same temperature. There are several reasons for

this; the principle one being that there is more even coloring because of the stirring of the

potatoes as they fall from one belt to another.

Fat or Oil

The term "fat" refers to a product thatis plastic atroom temperature suchas lard or the usual

vegetable shortenings. Oils are liquid at ordinary temperatures. The terms are here used to

mean the same thing. Any animal or vegetable fat or oil which does not impart an unpleasant

flavor to the french fries is suitable for the purpose. Different processors use different

oils. However peanut oil, cotton-seed oil, or mixtures of vegetable oils including some amount

of soybean oil are also used. Lard, which is hog fat imparts a flavor to the french fries that is

particularly desirable to some people. Soybean oil in large amounts may impart a flavor that

is usually disliked. Hydrogenated lard is tasteless.
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Manufacture - continuation

Fat or Oil - continuation

One of the biggest difficulties in proper frying is to maintain the fat or oil in good condition.

Fats and oils deteriorate rapidly with the additionof water under high temperature,also when

in contact with bronze or brass fittings. When the frying oil deteriorates it darkens in color,

develops unpleasant odors whichare imparted to the product. Dark bits of burnt carbonmay

be deposited onthe frenchfriesgiving themanunpleasantappearance,Qualitycontrolpeople

often use the amount of free fatty acid present in the oil as an indication of degree of

deterioration. A range in the area of 0.4 to 1.0 percent is regarded as normal.

Potatoes lose up to 30 to 40% of their weight, principally water during frying. Water is

removed from the oil by a partial vacuum created by the upward draft in the hood and

attaching stack covering the frying vat. Condensation from the hood is carried away by

troughs along the edge of the hood. The tendency to deteriorate may be checked by

eliminating bronze or brass fitting,adjusting size of fryer to volume of potatoes, using oil that

will stand the highest temperature in the system, and by adding new oil from time to time.

In the better processing methods the amount of oil used is verysmall and is usually heated by

super-heated steam in a heat exchanger rather thanbydirect flame. This keeps the oil in all

parts of the system well below the scorching point. Usually the oil is filtered continually to

remove charred materials and is thus kept clean.

Time and Temperature

There are many variants to be considered in determining the time and temperature of the

fry. Potatoes of high specific gravity require less time to lose their excess moisture than those

of lowspecificgravity. Different varieties of potatoes and potatoes in different conditions with

respect to reducing sugars may require different cooks to attain a uniform degree of

color. Certain markets seem to want potatoes fried much lighter in color than do other

markets. French fries packed for institutional use, where an additional fry is to be given by the

users, are usually fried to a much lighter color than are retail packs where the cooking is

usually completed by the oven method. These light colored fries are usually designated as

"oil-blanched" or "par-fried".
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Manufacture - continuation

Time and Temperature - continuation

Probably the most satisfactorymeans of arriving at the correct timeand temperature for frying

is to actually fry representative sample batches of each new load. If samples come out too

dark either the time or the temperature, or both, of the cook may be reduced; if too light they

may be increased. In most plants quality control people watch the color of the fries as they

leave the fryer, both for overall color and for uniformity of color and recommend suitable

adjustments of the process. These recommendations may be based on experience or on

actual color plates or models which are provided as guides for the operators. The USDA

color standards may be used for this purpose.

Immediately after coming from the fryer heatmaybe applied to drive off excess surface oil. In

many plants the potatoes are cooled quickly after the fry by a blast of air. This air blast may

be designed to blow off the outer oil which clings to the hot potatoes.

Packaging

Packaging is usually accomplished byautomatic machinerywhich places the proper amount

of the french fries into each package. The packages are usually weighed individually and

adjusted for exact weight. This packaging operation may take place before freezing or, if belt

freezing is used, after the potatoes emerge from the freezer. The resulting end product of the

belt freezing method is easier to handle because the units separate easily where as the plate

frozen product may emerge as one solid unit. Broken units are more common when the

product is belt frozen.
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INSPECTION DURING PACKING OPERATIONS

The basic principles of in-plant inspection outlined in pertinent instructions on this subject

applyingeneralto inspectionduring manufacture. Processing operations as outlined in these

instructions and as observed in the plant will suggest observation to be made and the best

points to make them.

Good sanitation, particularly with respect to conveyors,belts,cutting machinesand machinery

that comes incontact with cut potatoes is particularly important because yeasts, molds, and

bacteria thrive in a potato-water medium and odors develop quickly. Also, there may be a

build-up of oil or grease between fryer and packaging lines.

Samplescheckedforcoloratthe discharge end of the fryers will indicate whetherthe potatoes

are in proper condition for frying. Samples taken over the last shaker and just prior to

packaging canbe checked for defects (including defectivesperpound). Cooking tests should

be made as soonas practicalafter freezing in order to develop all the information necessary

for the Daily Inspection Report.
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INSPECTING THE PRODUCT

Sample Unit Size

Anychange in sample unitsizes from those specified in the standardschangesthe probability

of the lot of passing or failing the intended grade. The size of the sample unit used is,

therefore, very important. The sizes are:

In Retail Type - 16 ounces of product selected either from a production line or from one or

more market packages.

In Institutional Type -- 32 ounces of product selected either from a production line or from

one market package.

CAUTION: Make every effort to obtain a representativesample. French fries,

particularly strip styles, tend to stratify themselves with

vibration. Therefore,try to take from the full depth on the belt or

package rather than from the top. Often a "sweep" across the

entire width of a belt would be better than from just one spot.

Initial Fry Color, Types , Styles, and Length Designations

These items provide much needed standardized language for trading since these terms -

previously widely used - weresubjectto muchindividualinterpretation. Accurate identification

of the fry color, type, style, and length designation is very important. They should be

reported on all certificates.

Color changes caused by frying require special consideration. Keep in mind the following

definitions:

Fry Color refers to the color change which occurs in the potato units solely because of the

initial frying or oil blanch process.

Fry Color of the Individual Units is ascertained by comparing them with the USDA Color

Standards for Frozen French Fried Potatoes. The range of color includes the "color space"

up to but not including, the next darkest color.
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Fry Color of the Sample Unit is the range of colors that occur in the frozen product before

any additional heating.

Fry Color Designation of a Sample Unit is the fry color designation appropriate to the

ranges specified in Section 52.2392 of the Standards.

TheUSDAColorStandardsreferencedareaseriesof colors whichdepict changes thatoccur

solely because of the frying process. They are numbers 0, 1, 2, 3, and 4.

These designations are further amplified as follows:

USDA No.0 in the color standards has no browning caused by frying. The background colors

of all these illustrations is yellow. Background colors of potato strips are usually basically

white. They may be creamy-white, yellow-white, or any other characteristic color.

USDA

Color

Optional 

Fry Color

Designation

Application to a Sample Unit

No. 0 "Extra Light" A sample unit may be designated "Extra Light" if almost all of the units have

no fry color at the edges as in USDA No. 0.

No. 1 "Light" A sample unit may be designated "Light" if most of the potato units are lighter

than USDA Color No. 2.

No. 2 "Medium Light" A sample unit may be designated "Medium Light" if most of the potato units

are lighter than USDA Color No. 3 but may include Color No. 1.

No. 3 "Medium" A sample unit may be designated "Medium" if most of the potato units are

darker than USDA Color No. 2 and may further range in color as dark as Color

No. 4.

No. 4 "Dark" A sample unit may be designated "Dark" if most of the potato units are darker

than USDA Color No. 3. This designation may contain units similar to No. 4,

and darker. Sample units designated No. 4 "dark" fry color are not allowed in

Grade A.
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"Re-fry color" means the actual color of a potato unitafter heating - either deep frying or in

an oven.

"Re-fry color of the sample unit" is the range of colors that are present after heating in

preparation for grading.

"Re-fry color designation" is the color designation which may be given to the sample unit

after heating. The appropriate criterion for this designation is given in Re-fry or (after

heating) Color Range Guide in this handbook.
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13a Reprinted February 1994

(Reserved For Future Developments)
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April 1972

13b Reprinted February 1994

Fry Color, Types, Styles, and Length Designations - continuation

Types

Many plants pack primarily for retail and others primarily for the institutional market. Some

pack an identical product for both types. For retail, however, the fry process usually has

progressed to the extent that there is some color change and sufficient oil is retained that

french fried potatoes of characteristic texture may be prepared by heating the product in an

oven. For institutional use the units are usually processed very lightly, resulting in little color

change and often not enough oil retention for proper preparation in an oven. This is often

referred to as oil blanched or par fried.

The determination of type is based on intended use. You must make this determination on

the information available to you.

Guidelines for this decision are as follows:

(1) Small packages (5 pounds or less) which are labeled or marked as is

customary or required for retail sales, and particularly those bearing official

USDA marks, are considered to be "retail type". Five-pound packages which

are so marked,however, may be considered to beinstitutionaltype if declared

by the applicant to be intended for such use.

(2) Packages of any size which are not labeled or marked as is customary or

required for retail sales and display are considered to be "institutional type"

unless specifically declared to be retail by the applicant for inspection.

(3) If the product is unpackaged, as on belts or in tote bins, or if the packaging

does not indicate the intended use, it is considered to be "retail type" and the

retailtype defective allowances apply. Such a lot, however, may be considered

to be "institutional type" if so requested by the applicant.

Anapplicant'swishesconcerning classificationas to type should be considered. They should

be honored if not in conflict with these instructions and if believed to be consistent with the

intent of the standards - "intended use". If there is a question about the "intended use", and

there is a difference in grade, assign the grade under both types as

U.S. Grade A - Institutional Type

U.S. Grade B - Retail Type
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Fry Color, Types, Styles, and Length Designations - continuation

Styles

Strips. This style should be designated as either:

Straight cut, or

Straight cut-shoestring, or

Crinkle cut.

The cross-sectionaldimensions of the strips are also important to the buyer. Because of the

nature of the product these are not very uniform. Designate the cross-sections, therefore,as

"approximate" and to 1/8 inches - as: approximately 5/8 x5/8 inch, or 5/8 x 3/4 inch, etc. The

cross-sectional dimension of crinkle cut strips are normally measured from "hill" to "valley".

Slices, Dices, Rissolé, Other -- See U.S. Standards

Length Designations (Applies only to strips). Length in french fries is closely related to

quality and value for many purposes. "Extra long", for example is usually considered a

"premium" pack for institutionaluse. It is seldom packed for retail since it presents difficulties

in packaging in retail size containers, and oftenrequires sizing of the uncut potatoes. "Long"

is packed in both retail and institutional type and is often considered a "premium" pack for

retail. "Medium" is the usual retail size.

With the exception of "Short" lengths whichare specifically excluded from U.S. Grade A, the

length of units is not considered to be a factor of quality under the U.S. standards. "Short"

lengths may, however, be designated "U.S. Grade A Short" if the strips meet the other

requirements of U.S. Grade A.

The lengths designated in the standards are intended to provide workable and muchneeded

definitions for terms which are regularly used in trading.

Determining the length. The length designation may be determined readily by isolating the

strips thatare 3 inches in length or longer and those that are less than 2 inches in length. The

percentages "2 inches in length or longer" and "3 inches in length or longer" may be readily

calculated. Chips, slivers, pieces, and strips which are less than 1/2 inch in length are not

considered in the total count.
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Fry Color, Types, Styles, and Length Designations - continuation 

See File Code 130-A-75 for description and scale drawing of the Vegetable Strip Sizer, a

very effective device for sizing the strips.

The overall length is measured as indicated in this drawing:

Length Designation of a Lot -- See Standards

The application of the criterion for length designation of a lot presupposes the accurate

classificationof eachsample unitforitslength designation. It may well be, however, that when

there is very little variation in lengths between sample units an experienced inspector could

make the determinationwithout"breaking down" eachsample unit. The responsibility for this

decision rests with the inspector.

Minimum Equipment for Inspecting Frozen French Fried Potatoes

(1) Grading scale.

(2) Large flat trays.

(3) Ruler. (Size and length grading plate.)

(4) Percentage calculator.

(5) Authorized visual USDA Color Standards for Frozen French Fried Potatoes.

(6) Vegetable Strip Sizer.

(7) Oven of suitable type, or deep frying equipment.
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Preparation of Sample

The factors of color and defects are partially evaluated before the product is

heated. Often when a package is opened there is a film of frost on the units which

masks the color or if storage conditions have not been good there may be a crust of

ice or a heavy coating of ice crystals. If there is any appreciable condition of frost, ice

crystals, or icing in the sample,thawuntilthe conditiondisappears to the extentthatthe

color may be properly evaluated. Icing is usually notserious; however, the thawing of

the sample in the oven may add enough moisture to the potatoes so that they are

soggywhencooked,also cause anexplosionwhenput into hotfrying oil(SeeTexture).

The sample should be examined for color designation using the USDA Color

Standards as a guide, as discussed under color.

QUALITY EVALUATION

Grade Factors Which Are Not Scored

Flavor

The flavor of french fried potatoes is affected by the conditions of the potatoes with

respect to sugar or sunburn, the conditionof the fator oil used,and,to a certain extent,

by the variety of the potatoes, the type of soil, and climatic conditions; whether or not

certain insecticides have been applied to the growing potatoes.

Good flavor is required in Grades A and A Short and at least reasonably good

flavor in Grade B. Sweetness, bitterness, rancidity of oil and pronounced scorched

or caramelized flavor and odors are the usual reasons for lowering the evaluation of

flavor from "good" to only "reasonably good". Any definitely objectionable flavors or

odors would be cause for lowering the grade of the product to Substandard.

After the product has been heated in a suitable manner, taste and smell it and

classify its flavor as "good", "reasonably good", or "poor".
Frozen French

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January 1972

17 Reprinted February 1994

Quality Evaluation - continuation

Grade Factors which are not scored -- continuation

Color Designation of a Sample Unit

The exact color of good quality potatoes varies considerably because of varietaldifferences,

physical differences, types of fat used, areas of production, and other causes. It also varies

because of the amount of color change induced by the frying process. These values are

important to buyers because certain markets and certain important customers have strong

preferences as to the lightness or darkness of the brown coloring.

Two separate and distinct color determinations are required:

(1) Classifying the "frycolor of the sample unit" as to its value (that is, its lightness

or darkness) in order to establish the proper fry color designations; and

(2) Evaluation and assigning the score points for color in compliance with the

standards, giving consideration to color changes in the re-fried product.

Make the following determinations after re-frying.
January 1972

Fried PotatoesFrozen French

18 February 1994

Reprinted 

To fall in the Grade A category after heating, the re-fry color of the units conform substantially to the uniformity indicated for #1 re-fry, #2 re-fry, #3 re-fry

or #4 re-fry as indicated in the following diagram: Providing that the overall range does not materially detract from the appearance of the

product. Mottling: Mottling is permitted providing it does not exceed the intensity or range of the color defined under re-fry #1, #2, #3 & 4 or seriously

detract from the overall appearance of the sample unit.

For example, #1 re-fry would include color variations from #1 color to #3 color on the standards - with a very limited number of units of less than color

#1 or more than color #3. Adjust the score point if appropriate according to the variation found on the re-fry product, giving the higher score points to

the most uniformly colored product.
19

Frozen French

Fried Potatoes

January 1972

The following example illustrates a bell shape frequency distribution curve, the distribution of the color

present. As the re-fry units become more closely grouped into a single or dominant color, you would

assign a higher score, taking into account the overall excellence or uniformity of color.

G

ra

d

e

Cl

a

s

s i

f i

c

a t

i o

n

a

n

d

S

c

or

e

G

rade A, Good Color - 27 to 30 points.

This color is bright and typical of the product and meets the uniformity of fry color given for:

No. 0 - Extra Light

No. 1 - Light

No. 2 - Medium Light or

No. 3 - Medium

and meets the uniformity of re-fry color given in the Re-Fry Color Range Guide.

Grade B Reasonably Good Color - 24 to 26 points - (Limiting Rule)

This color must be characteristic of french fried potatoes -- not dull or off color. It may exceed

the fry color variation given for any of the USDA colors -- including No. 4 - dark. After heating,

the variation in the re-fry color may exceed those indicated in the guide but may not seriously

detract from the appearance of the product.

Substandard - 0 to 23 points (Limiting Rule)

Lots that darken quickly -- before the interiors are cooked, or very irregular would fall into this

classification.
20 Reprinted February 1994

Frozen French

Fried Potatoes

January 1972

Uniformity of Size and Symmetry

Uniformityoflengthofnormalshapedstrips is notconsidered underthis factor. Consideration

is given to the effect of any "chips" - as defined - on the appearance of the product and the

percent by count of "small pieces", "slivers", and/or "irregular pieces". In assigning score

points be guided by the following:

GRADE A

20 points - almost no chips and/or:

Strips - no more than5 percent of small pieces, slivers, and/or irregular pieces.

Other styles - almost perfect uniformity in size and shape of the units.

18 points - chips present but not to materially detract from appearance and/or;

Strips - more than 5 percent to 15 percent of small pieces, slivers, and/or

irregular pieces.

Other styles - high degree of uniformity in the size and shape of the units.

19 points - by interpolation.

GRADE B

17 points - chips present materially detract and/or:

Strips - more than 15 percent to 20 percent small pieces, slivers, and/or

irregular pieces.

Other styles -- reasonably uniform in size and shape.

16 points - chips present that approach serious appearance, and/or:

Strips - more than 20 percent to 30 percent small pieces, slivers, and/or

irregular pieces.

Other styles - variation in the size and shape of the units detracts noticeably

from the appearance of the product.
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Fried Potatoes

January 1969

21 Reprinted February 1994

Defects

Defects are carefully defined in the standards as:

Insignificant imperfections, minor defects, and major defects.

Defectives are potato units affected with defects - as defined in the standards as "minor

defective" or "major defective". It is defectivesratherthandefects whichare scored against.

Considerations

For eachgrade three separate types of deficiencies are considered under this factor. While

the principal consideration is major and minor defectives, all three must be considered in

assigning the scores for the sample units. They are:

(1) the total effect of all faults which might be present whether specifically

mentioned. This is the "overall clause". Among such are extraneous materials,

insignificant imperfections and carbon specks or defects (as defined), and

obnoxious blemishes which are much worse in appearance than usual major

defect;

(2) the effect of any carbon specks on the appearance of the product; and

(3) the allowances for minor and major defectives as specified in Table I and II of

the standards.

Defect Tables in the Standards

Defectives allowed in these tables are not averages. Sample units that fail the applicable

requirement are allowable in the sample only as regular deviants.

Assigning the Score for Defects

Procedure.

(1) Segregate the minor and major defectives in the sample unitand record them

on the score sheet as (1) total (major and minor) and (2) major.

(2) Assign a tentative score for defects as indicated by the following guide.

(3) Adjust the score point if appropriate by giving consideration to the "overall

clause" and the effect of any carbonspecks present. This becomes the defect

score for the sample unit.
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Fried Potatoes

January 1969

22 Reprinted February 1994

Guide for assigning tentative scorefordefects--subject to adjustment for"overall clause" and

for carbon specks.

Table I of Standards - All Styles Except Shoe Strings and Dices

RETAIL TYPE

Grade Point Defective Possible Combinations

of Defectives

20

Total 0 - 3

Major 0

A 19

Total 4 - 5 1 - 3

Major 0 1

18

Total 4 - 5

Major 1

B

17

Total 6 - 9 6 - 9 2 - 5

Major 0 1 2

16

Total 6 - 9

Major 2

INSTITUTIONAL TYPE

Grade Point Defective Possible Combinations

of Defectives

20

Total 0 - 6 1 - 4

Major 0 1

A 19

Total 7 - 18 5 - 18 2 - 12 3 - 8

Major 0 1 2 3

18

Total 13 - 18 9 - 18 4 - 18

Major 2 3 4

B

17

Total 19 - 28 5 - 23 6 - 18

Major 0 - 4 5 6

16

Total 24 - 28 19 - 28 7 - 28

Major 5 6 7-8
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January 1969

23 Reprinted February 1994

Table II of Standards - Shoestring, Strips, and Dices

RETAIL TYPE

Grade Point Defective Possible Combinations

of Defectives

20

Total 0 - 5 1 - 2

Major 0 1

A 19

Total 6 - 9 3 - 5 2 - 5

Major 0 1 2

18

Total 6 - 9 6 - 9

Major 2 1

B

17

Total 10 - 18 3 - 15 4 - 8

Major 0 - 2 3 4

16

Total 16 - 18 9 - 18 5 - 18

Major 3 4 5

INSTITUTIONAL TYPE

Grade Point Defective Possible Combinations

of Defectives

20

Total 0 - 10 1 - 8

Major 0 1 - 2

A 19

Total 11 - 28 9 - 28 3 - 21 5 - 18

Major 0 1 - 2 3 - 4 5 - 6

18

Total 22 - 28 19 - 28 7 - 28

Major 3 - 4 5 - 6 7 - 8

B

17

Total 29 - 36 9 - 30

Major 0 - 8 9 - 10

16

Total 31 - 36 11 - 36

Major 9 - 12 11 - 12

Footnote to Tables - Groups are inclusive i.e - 
Frozen French

Fried Potatoes

January 1969

24 Reprinted February 1994

Texture

Texture is evaluated within three minutes after heating the product as specified, and while it

is well above room temperature.

Heating the Product

Oven Method. The method of reheating specified in the standards is similar to that

employed by the housewife. The crumpled foil is placed in the bottom of the pan in order to

prevent excessive burning of the potatoes where they touch the metal pan. Fifteen minutes

at 400 degrees is a minimum for most potatoes. The time depends on the size of the units,

the sugar content, and the type of oven -- whether gas or electric -- the number of samples in

the oven, and howwell it is ventilated. Trial runs are usually necessary to determine the proper

time to cook any lot of potatoes in the available equipment. Potatoes are properly cooked

whenthe interiorofthe largest units has lost the rawpotato taste. This method should be used

whenit is obvious thatthe product is intended for home use and cooking directions call for the

oven method. Exceptions may be made when test runs have shown that the "deep fat"

method gives results comparable to the oven method on the particular potatoes.

Deep Fat Method. Frozen french fried potatoes prepared for institutional use usually have

a lighter frycolor thanthosepreparedforthe retailtrade. This is because the institutions using

these potatoes will give them a short fry in oil. This additional frycanbe adjusted in time and

temperature so that the finished french fries will have the desired color. This desired color

may be light or fairly dark depending upon the preference of the cooks. Also the directions

on some retail packages provide for an additional cook in hot oil rather than an oven

cook. For this reason provision is made in the United States standards for heating the

product by any other method which will give comparable results.

Deep fatfrying is probably preferred for inspection use because of the speed with which the

samples can be run. It should always be used where the product is light in color and/or

obviously intended for institutionaluse. Where large numbers of samples are to be inspected

a deep fat fryer ofthe type marketed for household use and provided with an automatic heat

control is veryuseful. If only an occasional sample is to be inspected equally good results may

be obtained byusing a small stewpanwith a wire dipper. With this equipment it is necessary

to have anemersionthermometercapable ofregistering up to 600 degrees Fahrenheit. Also,

new automatic frying pans can be obtained with heat control units.
Frozen French

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January 1972

25 Reprinted February 1994

Texture - continuation

Heating the Product - continuation

Deep Fat Method - continuation

Heat at least 100 units to determine the score for character. The temperature of the

oil is very important. The temperature must be high during the entire re-fry time or the

results will be in error. 100 units ina verylarge tank suchas maybe available in-plant

inspectionwould notlower the temperature significantly. With a quart or pint of oil only

a few units can be fried at a time without lowering the oil temperature.

Good texture varies somewhat with the varieties used and the area of production. It may vary

from a somewhat cheese-like, very fine grained texture to a coarse-grained almost

powdery texture.

Usual variations from acceptable texture are:

Sogginess. As the name implies this refers to a wetpastyor mushy condition either

loaded with water or oil. It may be a basic characteristic of the potatoes or it may be

induced by frying at too lowa temperature. Often only a portion of the potato becomes

soggy. Both the amount of the unit affected and the degree of sogginess must be

considered in estimating the effect on texture. Score the unit only if 50% of its length

(or less if very objectionable) is so affected.

Hardness. Interior portions that are very firm, sometimes oily to touch and raw in taste

even if well cooked. Often - as with sogginess - only a portion of a strip or slice is

hard. Score such units only if 50% (or less if very objectionable) of its length is so

affected.

Pull away. Interior portion of a strip that has withdrawn from the outer shell voiding 1/3

of the cross sectionalarea of a regular strip or 2/3 of the cross sectionof a shoestring.

Crisp outer surface. Really crisp outer surfaces is a texture fault in any grade. A

slight crispness is expected in Grade A and the surfaces may be slightly hard or

slightly tough in Grade B. Keep in mind that excessive cooking will increase the

crispness of the outer surfaces.
Frozen French

Fried Potatoes

January 1972

26 Reprinted February 1994

Texture - continuation

Sugary ends. A unit that has a dark and often soft rubbery end, caused by excess

sugar.

Excessive oiliness. For reasons which are not always explainable an unusual

amount of oil is sometimes retained by the fries. It is very objectionable to buyers as

it affects the texture adversely. Excessive oiliness can often be detected by the feel

of the units prior to the heating. If excessive oiliness does not disappear with normal

preparation, lower the texture score to reflect this condition.

Score Points. The exact score points to assign requires careful preparation of the

sample. Consider all the factors affecting texture and assign scores as indicated in

the following guide:

Scoring Procedure: Heat 100 strips to determine the Texture Score. The number

of points deducted from a possible 30 points will depend on the overall excellence of

the sample. Consideration must also be givenfor those units in a sample that have a

soggy or hard texture, or show pull away, or have excessively oily outer

surfaces. Sugary ends not serious enough to be considered defects would fall into this

category. The sample shall be practically free of such units to score in the Grade A

range. Percentages ranging from 0% to 10% by count depending on the seriousness

of the defective units, are acceptable in this grade.

Prepared french fried potatoes that are scored 24 to 26 points for texture must be

reasonably free from soggy or hard texture,pull away, or sugary ends, or those which

do not have a crisp outer surface.

Score 26 points if there are 11 to 15% by count of these scorable units or if the units

with slightly soggy or hard interior portions, or soft or slightly hard exterior surfaces

materially affect the overall appearance or eating quality of the product.

Score 25 points if there are 16 to 20% by count of the scoreable units and 24 points

if there are 21 to 25% by count.
Frozen French

Fried Potatoes

January 1969

27 Reprinted February 1994

CERTIFICATION

SPECIAL INSTRUCTIONS

Be certain to include the following basic identifying information on all certificates.

Fry Color Classification

Example - Fry Color - "Light (or "Medium Light" or "Dark", or "Extra Light.")

Since a sample unitrepresents a larger amount of product produced at the same time, show

the number of sample units of each fry color if there is any substantial difference between

them, as:

Example - Fry Color 12 samples "Light"

 2 samples "Medium"

Type

Indicate the type as Retail (or institutional).

Style

Indicate the style as given in the standards as:

Example - Style - Crinkle Cut Strips (approx. 3/8 x 3/8 inch) OR

Example - Rod-like puffs about 1/2 inch in diameter by 2 inches long.

Length Designations

If the sample units meet the criteria for a single length designation as given in the

standards, show the length designation as:

Example - Length designation - "Long"

If the criteria for one length designation is exceeded show the number of sample units of

each-length designations in the sample as:

Example - Length designation 5 samples "Extra Long"

4 samples "Long"
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January 1969

28 Reprinted February 1994

Requests for Specific Certificate Information

Buyers oftensetup specific requirements in theirpurchase specifications, sometimes based

on the United States standards. For example, such purchase specifications might require a

Grade A product and also a minimum score of 28 points for color.

Procedure. If specifically requested, show such special information in the body of the

certificate as:

Color Score - 28 to 30 points.

Thegradestatementmayalsoshowcompliance (or non-compliance)withaspecificpurchase

specification in the manner outlined in general instructions on the subject of certification.