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The preparation of French fries begins long before they are served in the restaurant. The potatoes are processed in a factory where they go through washing, peeling, and cutting into thin slices. After that, they are treated with dextrose to ensure a golden color and with sodium acid pyrophosphate to maintain the color during freezing. They are partially fried, frozen, and packaged to be sent to restaurants. There, the staff simply immerse them in hot oil for three minutes to finish the process, resulting in crispy and delicious fries ready to be served to customers.
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