Utensil Use and Quality Control in Food Production

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.