Which of the following is NOT one of the tasks done for fry preparation?

The task of stacking unused chairs does not relate to fry preparation, making it the correct answer for this question. Fry preparation involves specific culinary processes focused on the preparation and cooking of fries, which are key items on the menu.

Soaking cut potatoes is a common practice to remove excess starch and improve the quality and crispiness of the fries. Calibrating fry color ensures that the fries are cooked to the desired color, indicating proper doneness, and is important for consistency and quality control. Heating oil is a crucial step, as the oil needs to be at the right temperature for frying to ensure that the fries cook properly and achieve the desired texture.

In this context, stacking chairs is a task more related to maintaining a clean and safe dining environment rather than anything involved in the food preparation process.