What is the ideal practice for cooling blanched fries?

Cooling blanched fries effectively is crucial for maintaining quality and safety. The ideal method entails placing each basket of fries on a separate bread tray to cool. This approach allows for even airflow around each basket, promoting efficient heat dissipation. When fries are spaced out instead of stacked, the likelihood of steam buildup and subsequent sogginess decreases, resulting in a better texture when they are later fried.

While other practices might have their merits, they do not meet the same standard for optimal cooling. For instance, placing multiple baskets in one bin can trap heat and steam, leading to uneven cooling and potential issues with fry quality. Blanching at a lower temperature may alter the cooking process, affecting the final product's texture and taste. Thus, using separate trays maximizes the cooling process, ensuring fries retain their desired characteristics when served.