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Keeping a Track of Results

Whilst running the pilot and plant testing it is important to keep notes on all the findings. Examples of notes that you would keep are:
Chef keeping notes
© International Culinary Studio

Whilst running the pilot and plant testing it is important to keep notes on all the findings. Examples of notes that you would keep are:

Product quality

  • Were there any significant changes to quality of the product when it was scaled up?
  • What changes needed to be made to flavour, texture, visual appeal?

Product costing

  • What is the new costing of the product?

Food hygiene and risk

  • What are the food hygiene risks?
  • How were these mitigated?

Equipment

  • Was the equipment sufficient and fit for purpose?

Workflow and production

  • Did the workflow enable the most efficient production of the product?
  • Are there any specialist skills required for the production?
  • What training would be needed to produce the product?

Proximate analysis testing results

  • Were there any significant problems in the analysis that need to be addresses?
  • How will / were these addressed?

Product packaging and presentation

  • Did your product packaging work when scaled up?
  • Do we have sufficient operating equipment for service?

Discussion

Can you think of other considerations you would need to make? Please share your thoughts with other learners on the course with you.

© International Culinary Studio
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