Question: What is the standard for cooking french fries?
About the article "French fries", section "Variants".

Candidate passages:
Variants of French fries include "thick-cut fries", "steak fries", "shoestring fries", "jojos", "crinkle fries", "curly fries", "hand-cut fries" and "tornado fries".
Fries cut into rough cubes instead of sticks are called "home fries".
Fries cut thickly with the skin left on are called "potato wedges", and fries without the skin are called "steak fries", essentially the American equivalent of the British "chip".
They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create "seasoned fries", cheese to create "cheese fries", or chili to create "chili fries".
Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".
Some restaurants and groceries in North America offer French fries made from sweet potatoes instead of traditional white potatoes.
In France, the thick-cut fries are called "Pommes Pont-Neuf" or simply "pommes frites", about 10 mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7 mm, and "pommes paille" (potato straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch respectively).
The two-bath technique is standard (Bocuse).
"Pommes gaufrettes" or "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once.
This results in large flat fries with two layers, each of which consists of parallel strips of potato.
In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets.
The sugar caramelizes in the cooking fat, producing the golden color customers expect.
McDonald's was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice.
In the United States, the most popular condiment for fries is ketchup, so much so that consumption of restaurant fries drives ketchup sales.
Steak fries are thicker-cut fries, often with the skins intact.
They are often coated with spices or marinated before cooking.
They may be fried or baked in the oven. 
Secret menu variations.
The following variations are available off-menu:  Fries "Light" - Decreased cooking time for a softer product.
Fries "Light Well" - Slightly increased cooking time for a crispy outside.
Fries "Well" - Increased cooking time for a crispier product.
Fries "Extra-Well" - Further increased cooking time for a very crispy product.
"Animal Fries" - Melted cheese, spread, and grilled onions.
Cheese fries - Fries with cheese.  
Culinary origin.
It is claimed that fries originated in Belgium, and the on-going dispute between the French and Belgians about where they were invented is highly contentious, with both countries claiming ownership.
The popularity of the term "French fries" is explained as a result of "French gastronomic hegemony" internationally, where the cuisine of Belgium was assimilated because of a lack of understanding.
Belgian journalist Jo Gérard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in what was then the Spanish Netherlands (present-day Belgium), in the Meuse valley: "The inhabitants of Namur, Andenne, and Dinant, had the custom of fishing in the Meuse for small fish and frying, especially among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here.
"Gérard has not produced the manuscript that supports this claim, which, even if true, is unrelated to the later history of the French fry, as the potato did not arrive in the region until around 1735.
Also, given 18th century economic conditions: "It is absolutely unthinkable that a peasant could have consecrated large quantities of fat for cooking potatoes.
At most they were sautéed in a pan...".
Some people believe that the term "French" was introduced when British and American soldiers arrived in Belgium during World War I and consequently tasted Belgian fries.
They supposedly called them "French", as it was the local language and official language of the Belgian Army at that time, believing themselves to be in France.
At this time, the term "French fries" was growing popular; however, in the south of Netherlands, bordering Belgium, they were, and still are, called "Vlaamse frieten" ("Flemish fries").
""Pommes frites"", ""frites"" (French), or ""frieten"" (Dutch) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites. 
Although chips were already a popular dish in most Commonwealth countries, the thin style of French fries has been popularized worldwide in part by the large American fast-food chains such as McDonald's, Burger King, Wendy's, and Arby's.
Pre-made French fries have been available for home cooking since the 1960s, usually having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag.
Some later varieties of French fries are battered and breaded, and many fast-food chains in the U.S. dust the potatoes with kashi, dextrin, and other flavor coatings for crispier fries with particular tastes.
Results with batterings and breadings, followed by microwaving, have not achieved widespread critical acceptance.
Oven frying delivers a dish different from deep-fried potatoes.