Premium 7x7 French Fries 2500 g
Tukaş reserves its Premium range for venues where the look of the plate is reflected in the menu price. Within that range 7x7 is the thin cut, generally used in bistro-style presentation where fries are placed as a neat cluster beside the meat rather than heaped.
In a premium line the real function of a thin cut is texture. At seven millimetres the fry stays crisp throughout; no soft core is expected. Set against a main course with a soft texture, that creates a clear contrast on the plate.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- A thin cut offers texture rather than bulk, which suits menus led by presentation.
- Crisp throughout, it sets up a textural contrast with soft-textured mains.
- A short cook time reduces plate waiting in à la carte service.
- The Premium line is positioned for venues where plate presentation is reflected in price.
Where To Use It
- Bistro and à la carte presentation
- Beside steak and fish
- Cocktail and aperitif plates
- Hotel room service
- Brunch menus
- Alongside chef's plates
Wholesale Ordering & Storage
In à la carte kitchens usage varies with cover counts; delivery frequency is set by weighing average weekly usage against freezer capacity. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Can Premium 7x7 and Chef 9x9 sit on the same menu?
They can. Each serves different plates: the thin cut for à la carte, the standard cut for busy service and buffets.
How should portion weight be set for a thin cut?
A thin cut looks bulkier on the plate at the same weight, so it does not need the same gram weight as a thick cut; setting it from a plate photograph gives a better result.
Can it be held until service?
The thin cut is the least suited to holding. Frying to order gives a noticeably better result than keeping it in a hot cabinet.
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