Utensil Use and Quality Control in Food Production

Study Notes

Utensil Use for Fillings

Each type of filling requires its own specific utensil (spoon or spatula) for spreading.
Necessary to avoid cross-contamination by not using the same utensil for different fillings.

Quality Control of Skins

The quality of skins is the responsibility of employees at various stations, which provide multiple quality checks.
Employees must inspect both sides of the MJK skins for quality before applying fillings.
Key quality checks include:
- Skins must not be undercooked, burnt, or torn.
- Undercoooked or burnt skins should be discarded and replaced.
- Honeycomb patterns must be present on MJK skins.
- Partially burnt skins can be salvaged by removing burnt sections and using the usable parts for low-demand flavors.

Cutting of MJK

MJK must be cut straight, clean, and deeply to ensure presentable pieces.
Guidelines for cutting MJK pieces include:
- All pieces should be equally sized and aligned with no gaps.
- No finger marks or flattened areas from pressing.
- Cuts must be deep enough to fully separate pieces.
For Kaya and Red Bean MJK, a scraper must be used to clean the knife of leftover fillings to avoid sticking to the skin.

Displaying MJK

MJK must meet quality standards before display; must not be burnt or undercooked.
Display tray and arrangement requirements:
- No gaps between MJK pieces.
- Pieces should be uniform in size.
- Trays must be free of food debris.
- MJK must be centered on the tray.
- Display should face the designated right side.

Description

This quiz assesses knowledge on the proper use of utensils for different fillings and the quality control process of skins in food production. Employees need to understand the importance of maintaining separate tools for each filling type and ensuring quality at various production stages.