(2) Proper weight and measures.
(3) Proper cooking procedures--do not over cool.
i. Direct On-theSpot Correction. Remedy incorrect procedures immediately.
Explain the problem to the cook, and show the individual the correct way. Then have the
cook repeat the procedure.
j. Document Results of the Evaluation. If it is not practical to make on-the-spot
correction, record your observation, making note of consistent deficiencies. Present the
results of your evaluation at meetings, and encourage your cooks to improve. Be precise
in your observations. If a standard product was not prepared, note whether the error was
in the procedure or in the ingredient.
k. Provide Positive and Negative Feedback. When presenting your evaluation,
make sure you provide positive feedback with negative feedback so you do not
discourage your cooks. After pointing out deficiencies, make recommendations and
follow through to ensure cooks take actions to improve food quality.
l. Review Total Deficiencies. Review past evaluations and compare them with the
results of your last evaluation, and hold an AAR. Never turn an AAR into a lecture.
Ensure the discussion ends on a positive note, leaving the cook feeling confident.
5. Determining Food Quality. Your evaluations should prevent recurring mistakes.
Make sure cooks use the proper culinary skills and follow recipes closely to guarantee
correct results. It is also important that you ensure nutrients are not lost in the cooking
process. The standards on which you base your evaluation depend on two major factors:
the background and experience of each cook and established SOPs as incorporated in the
recipe cards. For example, you can expect more from a cook with five years of work
experience than from a new cook. With regard to the second factor, SOPs specify the
tried and tested ways to prepare food items. From these standards, you can develop a
general checklist to help you evaluate a food product. A checklist should at least cover
the following:
a. Check Food for Structure. Bread, for example, should not have holes or tunnels.
Check food for volume and texture.
b. Check Food Taste. You should be able to recognize foreign, burned, or scorched
tastes and to identify too much flavoring or seasoning.
c. Check Food for Overcooking. If food is dry and has shrunk during cooking, the
food is over-cooked.
d. Check Food for Undercooking. Check the time and temperature used with the
instructions on recipe card. Use a thermometer to check the internal product temperature.
QM 6322
7-8
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