1.
Quality Assurance Applied
a. Look at, smell, taste, and touch prepared foods.
(1) Use recipe cards as a reference to determine if faults exits. Determining that
a product is faulty does not complete the evaluation process.
(2) Recommend corrective action and follow through to ensure it is taken.
b.
Evaluate work performed.
(1) Evaluate personnel proficiency in progressive cooking, service, using the
correct serving utensil, and replenishing the serving line.
(2) Determine the cause of and identify the effect of inspection deficiencies.
(3) The evaluation of finished products.
(a) Develop a checklist for evaluating food. What areas are you looking
for? Set the standards for evaluation. Advise personnel on the quality assurance
program standards and perform the evaluation.
(b) You will want to check for structure, such as volume, holes or tunnels,
heaviness, and, texture. Check for taste, including foreign, burned, or scorched taste, and
for flavoring or seasoning. Check food for overcooking or undercooking by the
instructions on the recipe card. Make on-the-spot corrections of faults, if possible.
(c) Document your results. Make a list of deficiencies. Try to find the
cause. Refer to your checklist of critical areas and identify the effect of deficiencies.
(d) Provide feedback. When presenting your evaluation, make sure you
provide positive feedback with negative feedback so you do not discourage your cooks.
After deficiencies have been pointed out, recommend and follow up to ensure actions
have been taken to improve food quality.
(e) Review total deficiencies. Review your past evaluations and compare
them with the results of our latest evaluation. Also, examine the results of your previous
recommendations.
2. The Human Senses as Related to Evaluation. The human senses, known as sensory
perception, is simply defined as using your senses to their maximum potential. We all
have specific senses that we use every day of our life. Most of us take these senses for
granted. Understanding and developing your senses is critical as a Senior First Cook.
You will use most, if not all, of your senses when conducting quality assurance
evaluations.
QM 6322
7-2
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