A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The topical addition is preferably an encapsulated topical addition in which a water soluble ingredient other than salt is encapsulated in an encapsulation material. To impart sweet taste characteristics to the frozen French fried potato pro...

A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing the potatoes; then 2) blanching the potatoes to affect a partial cook and preserve color stability; then 3) deep frying the potatoes in oil to further partially cook the potatoes; then 4) applying a cellulose derivative coat to the potatoes; then 5) at least partially drying the potatoes to at least par...

Reduced calorie french fries and other high moisture fat-coated foods having less greasiness are disclosed. Such products are typically obtained by applying to the surface of the french fry, or other food, reduced calorie fat compositions having particular fluid viscosity characteristics that correlate to reduced greasiness impressions. These reduced calorie fat compositions comprise a nondigestible fat, and optionally, a triglyceride fat or oil. The nondigestible fat in general comprises a liqu...

A container for heating frozen French fries in a toaster. The frozen French fries preferably have a moisture content by weight ranging from 35% to 55% prior to heating in the toaster. The container comprises an upright structure adapted to removably fit into a vertical slot of a conventional toaster and be supported by the toaster during a toaster heating cycle. The upright structure has a front and back connected to a closed bottom. The front and back have side edges and apertures through the f...

A braiding apparatus and method are provided useful in gathering and separating a person's hair into a series of discrete bundles which may be woven into braids, during which braid making process the apparatus of the invention may be left in the hair to maintain the hair bundle configuration while the braid is being made. An apparatus is provided with a pair of arcuately shaped pivotally interconnected clips having oppositely facing comb structures configured to form a series of bundle-forming s...

Apparatus for effecting the automatic vending of heated French-fried potatoes and like articles which includes a rotatable open-ended cage-like container selectively displaceable in predetermined cyclic timed relation from a first position, where it is disposed to receive a remotely introduced charge of pre-processed potatoes, to a charge tumbling position wherein the charge contained therein is subjected to a tumbling action within a high temperature air stream and to a third position for effec...

Method and apparatus for cooking products such as french toast in which the uncooked product is placed on one end of an endless steel belt upon which it is carried while being cooked. The product passes through a first cooking zone to cook it on one side, and it is then turned over and passes through a second zone in which it is cooked on the other side. The turning operation is performed by a flipper positioned between the two cooking zones which pushes spatula means under the product with a mo...

Apparatus for extruding and cutting potato dough in the process of making French Fries uses a motor-driven ram which is allowed to recede after an extrusion operation to allow compressive forces in the dough container to be relieved after which a brake may be applied. The length of extrusion is established by time or by interrupting a beam to a photocell. In a modification, extrusion begins only after a predetermined pressure is first achieved in the dough container. The dough container is of sp...

An espagnolette-lock for a door, French window or the like, having, accommodated in a casing (2), a control mechanism (3) including, on the one hand, operating mechanism (4) for at least one operating rod (5, 5A) and, on the other hand, a key-operated member (12) (13) for locking the operating rod or rods (5, 5A) in locking position. This locking mechanism has in a locking pawl (14) which is designed to be capable of co-operating in a locking position, under the action of the key-operated member...

An improved method of producing crisp, non-rubbery, reheated french fried tatoes which are frozen for storage purposes after being fried in deep fat and subsequently reheated by means of microwave oven heating without employing additional hot air heating. The improved properties result from a partial dehydration in a hot air oven or a combination of microwave oven heating and hot air oven heating prior to deep fat frying to complete the cooking of the french fried potatoes prior to freezing ther...