What counts as a deep-fried food?
• Any food that is deep-fried within the school kitchen • Any food that is flash fried during manufacture. Foods that can be flash-fried during manufacture include: • oven chips • potato products including waffles, hash browns, roast potatoes, potato wedges, diced potatoes, sauté potatoes, other potato shapes • fish products such as breaded or battered fish, fish fingers, fish cakes, fish nuggets, fish shapes • other coated, breaded or battered products e.g. chicken nuggets, breaded chicken fillets or burgers • vegetable or bean burgers • battered onion rings • samosas • plantain chips • spring/pancake rolls • tempura, pakora and bhaji • doughnuts It is important to read the product label and/or product specification information of bought in products to check which items have been flash-fried and would therefore be restricted under this standard. Good practice • Prepare as much food as possible from fresh and avoid deep-frying, using cooking methods which do not use fat or oil such as
