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Prison Breakfast Quality Log

This document is a monitoring form for breakfast at the Davao Prison and Penal Farm. It includes a table to record information such as the temperature of water used for cooking, cooking times, internal temperatures of cooked products, and sensory evaluations of color, odor, texture, and taste. Evaluations are noted as excellent, good, poor or other descriptors. The form is to be prepared by a kitchen inspector and approved by the kitchen officer-in-charge.

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212 views1 page

Prison Breakfast Quality Log

This document is a monitoring form for breakfast at the Davao Prison and Penal Farm. It includes a table to record information such as the temperature of water used for cooking, cooking times, internal temperatures of cooked products, and sensory evaluations of color, odor, texture, and taste. Evaluations are noted as excellent, good, poor or other descriptors. The form is to be prepared by a kitchen inspector and approved by the kitchen officer-in-charge.

Uploaded by

Schyne Teano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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GMP7.CCP2 GMP7.

CCP2
BREAKFAST MONITORING
Davao Prison and Penal Farm

Date _________________
MENU____________________
TEMP. OF COOKING TIME SENSORY EVALUATION
WATER INTERNAL
TOTAL OVERALL
KETTLE (BOILING: TEMP. OF
COOKING QUALITY
NO. 100°C) / INITIAL FINAL COOKED COLOR ODOR TEXTURE TASTE
TIME JUDGMENT
BOILING PRODUCT
TIME

10

LEGEND:

COLOR, ODOR, TASTE TEXTURE OVERALL QUALITY JUDGEMENT


E – Excellent TWC – Tender & well cooked
G – Good CSC – Chewy (slightly cooked) Like
P – Poor TU – Tough (uncooked)
Dislike
FOR COFFEE/CHOCO:
TASTE
S – Strong
J – Just Right
B – Bland/Watery

Prepared by: Approved by:

Kitchen Inspector/AOIC Kitchen Officer-In-Charge


(Signature over Printed Name) (Signature over Printed Name)

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