Inspection

Do we know the quantity of purée meals needed?

Is there a cooking technique that best aligns with the available kitchen cooking equipment?

Dies the meal have a variety of color for the best overall plate presentation?

Have we planned for the quantity of beverages?

Do we need appropriate purred condiments for these meals?

Have we posted the garnished grids for the staff to select proper purée garnishes?

Are we prepared and trained on the standard and importance of clockwork plating presentations?

Have we identified the quantity of protein portions needed for each meal?

Do we know the quantity of each vegetable portion needed for each meal?

Have we identified the quantity of each starch portion needed for each meal?

Do we know the quantity of bread portion for each meal?

Have we identified the quantity of protein sauce for each meal?

Do we know what the garnish is for each meal?

Have we identified what the dessert is for each meal?

Do we know what the garnish is for the dessert?

Have we properly re-heated all purée products to produce the quantity of meals that are needed?

Did we document the re-heating temperature for each product cut for each meal?

Have we followed up with our customers to get their daily feedback on what can be improved?

Did we take a picture of the daily meal to post and share?

Have we ordered enough puréed product to cover us before we receive the next food delivery order?

Did we properly store all purée product below freezing?

Have we planned out the garnishing and sauces for the next three days of purées food menus?

Purée Perfect Inspection Checklist

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Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.