Domain 1 - Gold Standard

Gold Standard

 

In  Domain 1, I have learned about what is the gold standard and how to achieve gold standard. The gold standard is a standard recipe that is created in a restaurant kitchen environment that can be translated into a large scale environment. In other words, it is the best recipe that you have created from all the recipe screening and refining that has been made throughout the process. The gold standard that is achieved must be accepted by the majorities and is the best recipes out of all the researched and data that have been collected. There are few steps taken before achieving the gold standard.

In order to carry out domain 1; which is to find the gold standard:

1) Start searching for a different type of recipes and list them down to do a comparison.

-The recipe's found can be categorized under the same type of product, the same type of branding and also the type of drinks. For example, finding 10 different type of recipes for one product. It can be different in terms of the ratio of the ingredients used, the different type of ingredients used and also the methods in preparing the product.

-From there, it can be categorized, simplified and also combined to create a better recipe. Different type of recipe and product can be searched to compare the acceptability of the product.

 2) Recipe screening

-From the recipe's that have been collected, each recipe must undergo recipe screening to check whether the recipe is acceptable or not. However, before conducting the recipe screening, we have to plan properly and organize the task that we are going to do.

-During recipe screening, a standardized recipe is made as the reference for the recipe that's being tested.

- The sensory evaluation will be conducted by an internal panellist to rate and give comments about the samples. The comments will then be recorded and compared with other samples to be narrowed down.

-The samples will be narrowed down to 4 recipes and be tested for sensory evaluation to check on the acceptability of the samples and also the most preferred samples among the 4 samples.

-Samples which had bad reviews will be eliminated from the recipe list.

3) Conduct sensory evaluation:

- In order to conduct the sensory evaluation, the consent form and the scorecard must be prepared beforehand to understand how and which sensory evaluation method will be conducted.

 

- The sensory evaluation was conducted at the sensory lab and was completed by 20 panellists. The data collected from the sensory evaluation will then be compiled into a data table before being analysed by IBM SPSS programme.

4) Analyzing and interpret data.

- The data compiled will then be analyzed using the IBM SPSS system to understand and interpret the data collected.From the data collected, we would be able to observe whether the data is normally distributed or not normally distributed. We can interpret that if the samples are normally distributed it means that there is no significant difference among each sample.

 

- IBM SPSS Statistic for window 20.0. Armonk.

- The data collected will show us the most preferred samples among 4 samples. From there, we can proceed to the next step which is the final refining,

5) Final refining

-During the final refining, external factors which are the panellist comments are considered and used for the final refining. The recipe will be reformulated according to the panellist's comment to improve the acceptability of the samples. The physical test such as brix value, viscosity, pH value, color value and moisture content of the final product will also be recorded as a 'reference for the gold standard.

- When the two samples have undergone their final refining, the two samples will then again undergo the sensory evaluation to evaluate which samples have better sensory attributes and acceptability. After collecting the data, the data will then again be analyzed using the IBM SPSS programme.

6) The samples with the highest sensory attributes scores and acceptability would be the gold standard for the recipe.

In this domain 1, I have improved my cognitive skills through thinking and problem-solving skills while having a discussion about the formulation of the recipe. We had to calculate and adjust the formula according to the preference of the internal and external panellist. Besides that, I have also improved my interpersonal skills by understanding where the team's aim is going and also to work together as a team to create a better product. I think it is important to understand and help each other in the team when they need help such as giving support and ideas to open up the box.

As a conclusion, in order to develop the right gold standard, it is important to understand what is the teams aim and what kind of product are we going to produce. This is because, if there is no clue to what we are doing, we will be lost during the process. The gold standard produced should be able to be duplicated and the same product with be produced.