Abstract: An improved and variable adjustable condiment dispenser, and a related externally adjustable dispense handle, are provided for use in dispensing a variable but metered quantity of a selected viscous but flowable condiment, such as guacamole sauce, in a restaurant facility or the like, wherein the dispense handle is adjustably set at one of several different dispense volumes without requiring opening of the dispenser or sanitation thereof.

Abstract: Parfried potato strips and a related preparation process are provided wherein the parfried strips have a relatively low moisture content suitable for oven finish or rapid finish fry preparation, and further wherein the parfried strips exhibit improved storage stability without developing undesirable off-flavor characteristics. The parfried potato strips are initially blanched and then surface treated to apply reducing sugar in a controlled amount prior to parfrying in hot oil and freezing. In one form, the surface treatment is a dextrose-containing dip or spray, whereas in another form the surface treatment is a sugar-containing starch-based batter coating. In either case, the quantity of sugar on the exterior surfaces of the strips is regulated in relation to the parfry oil temperature to achieve a target strip color.