Results must be repeatable by someone else using your notes (recipe.)
Keep records in a more formal and specific way.
For instance, using a scale or balance is preferable to volume measurements. A small diet or postal scale would work, or you could devise a simple pan balance. In lieu of mass measurement, volume is acceptable, but be more descriptive.
Is the measuring spoon accurate? Who (what company) manufactured it? Is it a standardized measure?
Did you sift particulates first, or compact them by compression?
Did you strike off the excess at the rim or just use the angle of repose of the substance?
Were you careful to read liquid measurements at the meniscus? Did any have a high surface tension which could affect measuring
Were you using standard measurements (a small spoon from your tableware vs. a measuring spoon made for that purpose ?) English or Metric?
When describing components (ingredients) list brand names and specifics like "King Arthur" brand Bread Flour, from the 16 oz. paper wrapped container. Include label information as in " Acme brand white vinegar, acetic acid 5%. Use standardized or single components when ever possible. An example might be to use regular flour rather than baking mix.
Give dates for perishable items like "Borden's Dairy, PA," milk, 2% milk fat, use by date 08-25-10. Give storage and use temperatures as in keep refrigerated at 40ºF, warm to room temp between 65-75ºF before combining.
Sounds like a lot, but if you write things down as you go, its all there when you need it later for the write up. Be systematic and plan ahead.
Keep records in a more formal and specific way.
For instance, using a scale or balance is preferable to volume measurements. A small diet or postal scale would work, or you could devise a simple pan balance. In lieu of mass measurement, volume is acceptable, but be more descriptive.
Is the measuring spoon accurate? Who (what company) manufactured it? Is it a standardized measure?
Did you sift particulates first, or compact them by compression?
Did you strike off the excess at the rim or just use the angle of repose of the substance?
Were you careful to read liquid measurements at the meniscus? Did any have a high surface tension which could affect measuring
Were you using standard measurements (a small spoon from your tableware vs. a measuring spoon made for that purpose ?) English or Metric?
When describing components (ingredients) list brand names and specifics like "King Arthur" brand Bread Flour, from the 16 oz. paper wrapped container. Include label information as in " Acme brand white vinegar, acetic acid 5%. Use standardized or single components when ever possible. An example might be to use regular flour rather than baking mix.
Give dates for perishable items like "Borden's Dairy, PA," milk, 2% milk fat, use by date 08-25-10. Give storage and use temperatures as in keep refrigerated at 40ºF, warm to room temp between 65-75ºF before combining.
Sounds like a lot, but if you write things down as you go, its all there when you need it later for the write up. Be systematic and plan ahead.
No comments:
Post a Comment