FISH FRY GUIDE
Gordon Food Service®
A Fish Fry Destination
The popularity of fried fish remains strong, so don’t underestimate the value of
featuring it on your menu. Unique fried fish items on your menu can bring you
recognition and loyalty. After all, consumers desire dishes that they can’t or don’t
want to make at home. Try your hand at the techniques in this guide and satisfy
customers searching for delicious fried fish dinners.
With the tips, procedures, and products in this guide, Gordon Food Service® is
here to equip you with everything you need to make you well-known for fish!
2
Batter Frying
Battered coatings yield a more consistent
appearance and can be more forgiving
than breading during rush periods. The
batter itself causes fillets to rise to the
surface almost immediately when placed
in the fryer, an eventuality that is not a
reliable indicator of doneness. Use small
portions of four ounces or less to ensure
that fish is cooked thoroughly without
overcooking the batter. Slice children’s
menu portions into strips.
Crunchy, battered whitefish is great
served with condiments of malt vinegar
or tartar sauce and crisp french fries.
The standard approach is outlined below:
1
Dust moist fish with flour or dry
batter mix and tap gently to
remove excess.
4
2
Plunge fish into wet batter, taking
care to thoroughly coat it. Lift fillet
out to allow excess batter to drip
off. Batter is made from one part
standard commercial batter mix to
one part water, or if desired, beer.
3
With baskets removed from the
preheated fryer to prevent sticking,
gently lay battered fillets down into
the oil.
5
HELPFUL HINTS
s4HESMOOTHERTHEBATTER
the crispier the finished fish.
Blend batters with an electric
mixer for best results.
After two to three minutes, use tongs
to gently turn fillets over for even
cooking on both sides.
Fry fish for a total of six to seven
minutes, depending on portion sizes.
Check for doneness and remove
cooked fish from oil and transfer to
a pan with a drain grate. Plate as
desired and serve immediately.
s7ASHOFFTHEICEGLAZEFROM
IQF fillets before battering,
breading, or dusting.
3
Successful Breading
Breading options abound and can be a
significant point that distinguishes your
fish fry from all others while drawing
appreciative crowds. Breaded fish fillets
pair well with cole slaw and signature
dipping sauces or double as terrific
sandwich fillers. Some popular breading
choices include seasoned flour, bread
crumbs, cornmeal, cornflake crumbs,
sesame seeds, and pecans.
Here is the basic method and tricks
to avoid pitfalls:
1
Start with properly thawed, thinner
portions, such as natural fillets, or cut
a cello horizontally to limit the frying
time. Dust the moist fish portions
with flour or seasoned flour, taking
care to knock off the excess.
4
With the basket lowered into a
preheated fryer, gently place fish
completely in oil.
4
2
Plunge the dusted fillets into egg
wash (whipped whole eggs and milk),
lift, and allow the excess egg wash to
drop off into the pan.
5
After two to three minutes, gently
agitate the basket, then use tongs to
turn the fillets over for even cooking
on both sides.
3
Place the fillets into your breading
and coat completely and evenly.
Gently shake excess crumbs loose.
Periodically sift the breading through
a medium wire strainer and into a
clean pan to remove clumps.
6
Fry fish for a total of 6 to 7 minutes,
depending on portion size. Check
for doneness. Lift basket and
transfer cooked fillets to a pan
with a drain grate. Plate as desired
and serve immediately.
Lightly Dusting
Lightly dusted fish is excellent for your
entrées and is often preferred when
gearing your fish towards a more
upscale presentation. The higher fishto-coating ratio allows the mild fish
flavor to come through, making this
the fish lover’s choice of preparation
methods. Larger portions, from 6–12
ounces are more desirable. The larger
portion also creates added value in the
eyes of your customers, so price your
meal accordingly.
1
2
HELPFUL HINTS
sOne five-pound box of
breading or batter mix will
coat approximately 50 pounds
of fish.
Dust moist fish portion in a dry batter
mix. Coat completely, then gently tap
to remove excess batter.
3
After two to three minutes, use tongs
to gently turn fillets over for even
cooking on both sides.
With baskets removed from the
preheated fryer to prevent sticking,
gently lay dusted fish down into the
oil. Fry fish in small batches.
4
sSignature seasonings created
with your secret blend of
herbs and spices should be
added to the dusting flour, not
the breading or batter mix,
for better flavor and longer
shortening life.
s/PPOSITESATTRACT#OATWET
fish with dry batter and a dry
dusting with a wet batter.
Never coat a wet fillet with
a wet batter.
Fry fish for a total of six to seven
minutes, depending on portion sizes.
Check for doneness and remove
cooked fish from oil and transfer to
a pan with a drain grate. Plate as
desired and serve immediately.
5
Frying 101
Flavor, texture, and appearance are the significant attributes of fried
foods. Whether frying breaded, battered, fresh, or frozen, fish may be
one of the most demanding foods to fry. The high moisture content
of fish combined with the breading or batter requires a premium
shortening that can handle this demanding fried food.
The best fried fish will have the great flavor of the fish itself, have a
crisp and light texture (not greasy or heavy), be golden brown in color
while being thoroughly cooked, moist, and flaky.
Flavor—The foods you fry need to taste great and should never
taste like the oil they were fried in. Choosing a premium shortening,
combined with proper oil care techniques will ensure great-tasting
foods throughout your busiest frying schedule.
Thawing Seafood
Keep frozen seafood at a constant
temperature until you’re ready to thaw
it, which means moving deliveries
expeditiously into your freezer. Stack
cartons away from walls and off of floors
to promote circulation. Date each carton
and use on a first-in, first-out basis.
Thaw frozen fish fillets and steaks slowly
to preserve overall quality. Overnight
and under refrigeration are preferable
conditions. Place fish in a sheet or steam
table pan, cover it with plastic wrap, and
put it on a shelf in the cooler. This allows
the moisture to be reabsorbed into the
cell structure of the fish and minimizes
drip loss.
Under ideal inventory rotation conditions,
thaw only what is needed for the next
day’s demand. However, properly thawed
fish keeps for four to five days under
refrigeration. Refreezing thawed product
significantly diminishes its quality.
To store thawed fillets, place them into
a deep pan, layering one deep so the
edges touch. Do the same with fish
thawed in cryovac pouches, which help
retain moisture and freshness. Fill plastic
zippered pouches with ice, layer on top
of the fillets, and pat them down gently.
Label and date the pan and place it in the
cooler until needed.
Texture—The foods you fry need to be crisp and dry. Choosing a
premium shortening, combined with the proper oil care techniques
will reduce oil absorption into the foods—providing a crisper, drier,
and more appealing texture to the fried foods you serve.
Appearance—The fried foods you serve need to have a golden
brown color while being thoroughly cooked. Using a premium
shortening, combined with proper oil care techniques, cooking time,
and temperature will ensure ideal appearance.
Many changes in the shortening category have taken place in the
past five years, most significantly the elimination of trans fats from
many types of shortenings. Your Gordon Food Service Customer
Development Specialist can assist you in the decision of choosing a
shortening to best support the flavor, texture, and appearance of your
fried foods.
Keep It Clean
Prior to adding fresh shortening, it’s a good idea to thoroughly clean
your deep fryer. Start with the basics:
s$RAINTHESHORTENINGWHILEITSSTILLWARMANDPROPERLYDISPOSEOFIT
Rinse the fryer out with hot water until all the crumbs are flushed out.
s"OILOUTTHEFRYERBASKETSSKIMMERSANDOTHERTOOLSORATTACHMENTS
with a cleaner designed for commercial deep-fat fryers and follow
package instructions closely. Polymerized material that has formed
on the equipment surfaces will loosen.
s7ITHTHEHEATOFFREMOVEALLLOOSENEDDEPOSITSWITHANYLONSCRUB
pad—avoid using metal ones that could scratch the finish and leave
metal shavings in the fryer.
s$RAINTHEFRYERWELLANDRINSEITSEVERALTIMESWITHCLEARTAPWATER
s&ILLTHEFRYERWITHASOLUTIONOFONEPARTVINEGARTOPARTSHOTWATER
to neutralize any cleaner residues that remain.
s$RAINRINSEANDTHOROUGHLYDRYWITHPAPERTOWELSORIFPOSSIBLE
allow fryer to air-dry overnight. Water left in a fryer is a prime cause
of shortening breakdown.
s#HECKDRAINVALVESTOENSURETHATSHORTENINGISNOTCOMINGIN
contact with copper fittings, which can promote oxidation and impart
an “off” flavor to your fried food.
s2ElLLTHEFRYERWITHFRESHSHORTENINGTOTHEPROPERLEVEL
6
Fryer Filtering
Fryer shortening should be filtered at least twice daily. This removes
fine carbonized particles and crumbs that accumulate in the fryer,
giving shortening a bitter taste and causing it to darken faster. As
you establish filtering practices, consider the following:
s&ORBESTRESULTSCOOLSHORTENINGBEFORElLTERING
s#HOOSEDISPOSABLElLTERSOVERWASHABLEONES4HEYWORKBETTER
at removing fine particles from the shortening. Use all filtering aids
as directed for best results.
s,IMITAERATIONDURINGTHElLTERINGPROCESS!ERATIONACCELERATES
oxidation and decreases the shortening’s fry life. Limit the
distance between the drain and the filter and avoid splashing or
blowing air directly at the shortening.
s5SEAPORTIONOFTHElLTEREDSHORTENINGTORINSERESIDUALCRUMBS
from the fryer between cleanings and maintain proper shortening
levels at all times.
Extend the Life
of Fryer Oil
Three key factors can extend the life
of your deep fryer oil as well as save
money, reduce waste, and improve the
flavor of fried foods. The following are
methods for monitoring oil temperature,
proper deep fryer operation,
and filtering your oil for optimum
performance. Performing regular
maintenance to the deep fryer and
cleaning it thoroughly can also extend
fryer shortening life significantly.
s-ONITORINGDEEPFRYINGTEMPERATURE
is a simple way to increase the
life of your oil. The proper frying
temperature for most fried foods
ISª&ANDFRYINGTEMPERATURES
SHOULDNEVEREXCEEDª&#HECK
the temperature setting dial on your
deep fryer and then check the actual
temperature of the oil, using a metal,
dial-type thermometer. A discrepancy
in temperature suggests that fryer
maintenance may be required.
To conserve your fryer shortening,
the deep fryer thermostat should be
REDUCEDTOBETWEENª&ANDª&
or shut off when it is not in use for an
extended period of time.
s0ROPERDEEPFRYINGPROCEDURES
should be followed to extend fryer
oil life and deliver the highest quality
fried product. Frozen food should
GODIRECTLYFROMTHEFREEZERATª&
to the fryer without thawing. Do not
refreeze food. For optimum fryer
performance, never fill a fryer basket
more than half full. Skim the oil
surface frequently to remove food
particles; fryer shortening levels
should be kept at the fill line marked
on the inside of the deep fryer.
Fryer Oil
431961
431951
107778
431971
690780
690740
2/17.5 lb.
35 lb.
35 lb.
35 lb.
35 lb.
35 lb.
®
GFS Heavy-Duty Creamy Canola Liquid Fry Shortening
GFS Heavy-Duty Creamy Canola Liquid Fry Shortening*
GFS Heavy-Duty Creamy Liquid Fry Shortening
GFS NT Clear Liquid Canola Fry Shortening
GFS NT Heavy-Duty Clear Liquid Soy Fry Shortening
GFS NT Heavy-Duty Creamy Liquid Soy Fry Shortening
Signifies items available at GFS Marketplace® stores.
s&ILTERINGYOUROILDAILYORMOREOFTEN
under high volume frying conditions,
will also extend the life of your fryer
oil. Before filtering the oil, turn off the
fryer and allow the oil to cool to
ABOUTª&
* Not available in all areas. Check with your Customer Development Specialist for availability.
7
A
Cod Cellos
Single Frozen, no STP, Loin-in (Whole Fillet)
B 709492* 6/5 lb. GFS North Atlantic Cod Fillets, 1–2/cello
826251* 15/2 lb. Samband Cod Fillets, Super Cello
752738* 10/5 lb. Icelandic Cod Fillets, 1–2/cello
Twice Frozen, with STP
499889* 10/5 lb. Cod Fillets, 1–3/cello
Cod Fillets
Single Frozen, no STP
752142*
750484*
549835*
791385*
590490
3/15 lb.
3/15 lb.
3/20 lb.
3/20 lb.
3/15 lb.
Alaskan Cod Fillets, 16–32 oz., Shatterpack
Alaskan Cod Fillets, 8–16 oz., Shatterpack
Cod Fillets, 16–32 oz., Shatterpack
Cod Fillets, 8–16 oz., Shatterpack
IPM North Atlantic Cod Fillets,
16–32 oz., Shatterpack
590460* 3/15 lb. IPM North Atlantic Cod Fillets,
8–16 oz., Shatterpack
120316* 3/15 lb. Trident Seafood Alaskan Cod Fillets,
16–32 oz., Shatterpack
Twice Frozen, with STP
472351* 4/10 lb. North Atlantic Cod Fillets, 8–12 oz.
752050* 3/15 lb. North Atlantic Cod Fillets, 12–16 oz.
774590* 10 lb.
North Atlantic Cod Fillets, 8–12 oz.
Cod Tails
Best—Single Frozen, no STP
752041* 10 lb.
Twice Frozen, no STP
Cod Loins
145170* 10 lb.
Single Frozen, no STP
651980*
612537*
769487*
580848*
10 lb.
10 lb.
10 lb.
10 lb.
®
Gordon Signature IQF North Atlantic Cod Loins, 3 oz.
Gordon Signature IQF North Atlantic Cod Loins, 4 oz.
Gordon Signature IQF North Atlantic Cod Loins, 5 oz.
Gordon Signature IQF North Atlantic Cod Loins, 6 oz.
10 lb.
10 lb.
10 lb.
2/10 lb.
10 lb.
10 lb.
253774* 10 lb.
448421* 10 lb.
613398* 10 lb.
GFS IQF North Atlantic Cod Loins, 2 oz.
GFS IQF North Atlantic Cod Loins, 3 oz.
GFS IQF North Atlantic Cod Loins, 4 oz.
GFS IQF North Atlantic Cod Loins, 4 oz.
GFS IQF North Atlantic Cod Loins, 5 oz.
GFS IQF North Atlantic Cod Loins, 6 oz.
Twice Frozen, with STP
253375*
168378
168408
842184
212148
590980*
8
10 lb.
10 lb.
10 lb.
10 lb.
10 lb.
10 lb.
Kitchen Essentials® IQF Pacific Cod Loins, 3 oz.
Kitchen Essentials IQF Pacific Cod Loins, 4 oz.
Kitchen Essentials IQF Pacific Cod Loins, 5 oz.
Kitchen Essentials IQF Pacific Cod Loins, 6 oz.
Kitchen Essentials IQF Pacific Cod Loins, 8 oz.
Seaside IQF Cod Loins, 8 oz.
Icelandic Cod Tail Loins, 5 oz.
Twice Frozen, with STP
Twice Frozen, no STP
874167*
461318*
A 461512*
502910*
453935*
458201*
Icelandic North Atlantic Cod Tails, 4 oz.
B
IQF Cod Tails, 4–5 oz.
IQF Split Center-Cut Cod Tails, 3 oz.
Seaside Cod Tails, 3 oz.
C
Pollock Loins
Twice Frozen, w/ STP
C 624230* 10 lb.
494390* 10 lb.
494400* 10 lb.
Pollock Loins, 2 oz.
Pollock Loins, 3 oz.
Pollock Loins, 4 oz.
Pollock Fillets
Single Frozen, no STP
737430*
447951*
523488*
476919
487252*
760021*
6/3 lb.
25 lb.
3/15 lb.
25 lb.
3/15 lb.
3/13 lb.
GFS IQF Alaskan Pollock Fillets
IQF Alaskan Pollock Fillets, 2–4 oz.
Pollock Fillets, 2–4 oz., Shatterpack
IQF Alaskan Pollock Fillets, 4–6 oz.
Pollock Fillets, 4–6 oz., Shatterpack
Pollock Fillets, 6–8 oz., Shatterpack
Twice Frozen, with STP
537896 4/10 lb. IPM IQF Pollock Fillets, 2–4 oz.
862193 4/10 lb. IPM IQF Pollock Fillets, 4–6 oz.
502900* 4/10 lb. Kitchen Essentials IQF Pollock Fillets, 2–4 oz.
Haddock Loins
Twice Frozen, with STP
763110* 10 lb.
763061* 10 lb.
763100* 10 lb.
Frostmark IQF Haddock Portions, 2 oz.
Frostmark IQF Haddock Loins, 3 oz.
Frostmark IQF Haddock Loins, 4 oz.
Haddock Cellos
Single Frozen, no STP, Loin-in (Whole Fillet)
291684* 10/5 lb. Samband Haddock Fillets, 1–3/cello
Farm-Raised Catfish Fillets
Haddock Fillets
Twice Frozen, with STP
160600* 10 lb.
691430* 10 lb.
691450* 10 lb.
IQF Haddock Fillets, 6–8 oz.
Frostmark IQF Haddock Fillets, 8–10 oz.
Frostmark IQF Haddock Fillets, 10–12 oz.
Hoki Loins
Twice Frozen, with STP
144991* 10 lb.
145041 10 lb.
551872*
333212
D 333182
477141
528315
416541*
611344
10 lb.
10 lb.
15 lb.
15 lb.
15 lb.
10 lb.
10 lb.
GFS IQF Cornmeal-Breaded Catfish Fillets, 3 oz.
GFS IQF Cornmeal-Breaded Catfish Fillets, 4 oz.
GFS Boneless Skinless Catfish Fillets, 3–5 oz.
GFS Boneless Skinless Catfish Fillets, 5–7 oz.
GFS Boneless Skinless Catfish Fillets, 7–9 oz.
GFS Cajun-Seasoned Catfish Fillets, 5 oz.
GFS Random Breaded Catfish Nuggets
IPM IQF Hoki Loins, 4 oz.
IPM IQF Hoki Loins, 6 oz.
Cape Capensis Fillets
Single Frozen, no STP
124082* 10 lb.
124090* 10 lb.
D
Cape Capensis Fillets, 6 oz.
Cape Capensis Fillets, 8 oz.
Signifies items available at GFS Marketplace stores.
* Not available in all areas. Check with your Customer Development Specialist for availability.
9
A
Beer-Battered Cod
610220*
595985
610200*
A 176780
842613
754536
284947*
103306*
755200*
2/5 lb.
10 lb.
2/5 lb.
10 lb.
2/5 lb.
2/5 lb.
2/5 lb.
10 lb.
2/5 lb.
GFS Beer-Battered Cod, 2–3 oz.
GFS Diamond Cut Beer-Battered Cod, 3 oz.
GFS Home-Style Battered Cod, 2–3 oz.
Big Bob’s Pub-Style Battered Cod, 8 oz.
Icelandic Beer-Battered Cod Wedges, 2 oz.
Icelandic Beer-Battered Cod, 3 oz.
Icelandic Diamond Cut Battered Cod, 3 oz.
Trident Beer-Battered Cod, 1–2 oz.
Trident Crunchy Beer-Battered Cod, 2.5 oz.
Breaded Cod
596019
610210*
316598*
584614
307726*
584606*
471313*
567833*
454508*
523798*
205486*
10 lb.
2/5 lb.
10 lb.
10 lb.
10 lb.
10 lb.
10 lb.
10 lb.
10 lb.
10 lb.
2/5 lb.
GFS Breaded Crunchy Cod Fillets, 3 oz.
GFS Crumb-Battered Cod, 2–3 oz.
Fishery Products Breaded Cod Sea Nuggets, 1 oz.
Fishery Products Breaded Crunchy Cod Fillets, 4 oz.
Fishery Products Breaded Crunchy Cod Tails, 5 oz.
Fishery Products Crunchy Breaded Cod Fillets, 1.8 oz.
Icelandic Country-Breaded Cod Fillets, 3.25 oz.
Icelandic Country-Breaded Cod Fillets, 3.75 oz.
Icelandic Country Fry Breaded Cod Nuggets, .75 oz.
Samband Breaded Crunchy Cod Fillets, 3.5 oz.
Samband Milwaukee-Style Breaded Cod Strips, 2 oz.
B
C
Battered Pollock
610180*
610190*
246180
B 130010*
754447*
865427*
537071*
2/5 lb.
2/5 lb.
2/10 lb.
10 lb.
10 lb.
14 lb.
2/6 oz.
GFS Beer-Battered Pollock, 2–3 oz.
GFS Home-Style Battered Pollock, 2–3 oz.
Big Bob’s Beer-Battered Pollock, 8 oz.
Big Bob’s Pub Battered Pollock, 8 oz.
Piccadilly Pub Beer-Battered Pollock, 2 oz.
Trident Monster Pollock Portions, 4.3 oz.
Viking Breaded Pollock Fillets, 8 oz.
Battered Haddock
C 127961* 10 lb.
698598* 10 lb.
10
Big Bob’s Pub Battered Haddock, 10 oz.
Piccadilly Pub Beer-Battered Haddock, 4 oz.
D
French Fries
GFS Coated Fries
GFS Coated Fries utilize a natural potato coating to lock
in heat and flavor, extending the serving lifetime and
reducing waste.
411991 6/4.5 lb. 1/4" Shoestring
412050 6/5 lb. 5/16" Regular Cut
412043 6/5 lb. 3/8" Regular Cut
728520 6/5 lb. Beer-Battered Platter Fries, 1/4" x 1/2"
728530 6/5 lb. Beer-Battered Thin Cut Fries, 5/16"
GFS Extra-Long Fries
GFS Extra-Long Fries are selected for their length,
high potato solids, consistent color, and superior quality.
412170* 6/4.5 lb. 1/4" Shoestring
412130 6/5 lb. 5/16" Regular Cut
412070 6/5 lb. 5/16" Regular Cut with Skin
412140 6/5 lb. 3/8" Regular Cut
412106 6/5 lb. 3/8" Regular Cut with Skin
412150 6/5 lb. 1/2" Crinkle Cut
GFS Long Fries
Breaded Tilapia
D 690510* 2/5 lb.
690520* 2/5 lb.
GFS Salt & Pepper Breaded Tilapia, 2–3 oz.
GFS Salt & Pepper Breaded Tilapia Loins, 3–4 oz.
Battered Tilapia
494371 10 lb.
Icelandic Beer-Battered Tilapia, 4 oz.
Misc. Breaded Fish
786590*
494232*
236373*
715263*
E 421820
655562*
40 ct.
10 lb.
10 lb.
10 lb.
6/2 lb.
2/5 lb.
Fishery Products Southern-Style Breaded Pangasius, 4 oz.
Fishery Products Breaded Blazin’ Redfish Fillets, 2 oz.
Fishery Products Delta-Style Fish Fillets, 3 oz.
Fishery Products Raw Breaded Ocean Perch Fillets, 3 oz.
Tampa Maid Tender Breaded Grouper, 9–12 ct./lb.
Viking Breaded Ocean Perch Fillets, Random Size
GFS Long Fries feature a golden, appetizing
appearance, fluffy texture, and full potato flavor.
412180 6/4.5 lb. 1/4" Shoestring
412200 6/5 lb. 5/16" Regular Cut
164127* 6/5 lb. 5/16" Crinkle Cut
221708 6/5 lb. 3/8" Regular Cut
119644 6/5 lb. 1/2" Crinkle Cut
Onions
571451 9/2.5 lb. GFS Breaded Onion Petals
267100 6/2.5 lb. GFS Battered Onion Rings
Misc. Battered Fish
237566* 10 lb.
624360* 2/5 lb.
365930* 10 lb.
Icelandic Beer-Battered Hoki Fillets, 2–4 oz.
Icelandic Beer-Battered Whiting, 2–4 oz.
Trident Pub House Battered Wahoo Fillet, 2 oz.
Batters & Breading Mixes
789581
785760*
157929
516368
4/5 lb.
25 lb.
8/5 lb.
10/5 lb.
GFS Seasoned Bread Crumbs
GFS Fine Cracker Meal
Aunt Jemima Yellow Corn Meal
Drake’s Batter Mix
E
Batters & Breading Mixes, continued
109517
181005
180866
257192*
180831*
292656
507563
180823*
101860
763969*
4/12.5 lb.
6/5 lb.
6/5 lb.
6/4 lb.
6/5 lb.
6/5 lb.
25 lb.
6/5 lb.
6/5 lb.
12/21 oz.
Drake’s Batter Mix
Golden Dipt All-Purpose Batter Mix
Golden Dipt All-Purpose Seasoned Breading
Golden Dipt Bakeable Breading Mix
Golden Dipt English Style Fish & Chip Breading
Golden Dipt Fish Batter Mix
Golden Dipt Japanese-Style Bread Crumbs
Golden Dipt Old South Fish Fry Meal
Golden Dipt Tempura Batter Mix
Kellogg’s Corn Flakes Crumbs
Signifies items available at GFS Marketplace stores.
* Not available in all areas. Check with your Customer Development Specialist for availability.
11
UP-90903-GUID-10
122009/34830/9M
P.O. Box 1787 • Grand Rapids, MI 49501 • (800) 968-6474
©2009 Gordon Food Service® • www.gfs.com
Printed on paper containing a minimum
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