What is the final cook descriptor for fries?

The final cook descriptor for fries is characterized by being a soft interior with a crunchy exterior. This combination is essential for achieving the perfect fry texture, where the outside is crispy and provides a satisfying crunch, while the inside remains tender and fluffy. This balance enhances the overall eating experience, allowing the fry to hold up well when dipped in condiments like ketchup or mayonnaise.

In contrast, the other descriptors do not align with the desired outcome for fries. A firm outer shell with a mashed potato interior, while it suggests a certain level of softness, does not capture the crunchiness that is crucial for a well-cooked fry. The options describing fries as soggy and limp or raw with uneven texture clearly indicate undesirable qualities that would not be recognized as a proper finish for fries in a high-quality food service setting.