One of the most evident things which happens is that the cooks will either alter the recipes to fit their own flavor profiles, or they will alter them to make their lives easier, taking shortcuts which will change the quality of the overall product. Hence, it is human nature to take the easiest path and the staff will alter the recipes in order to make their lives easier unless they consistently double check what they are producing.
Another reason for regular recipe evaluations is that as the seasons change so do the flavor profiles of the ingredients. Likewise, evaluate the characteristics of food, as perceived by the five senses appearance, aroma, taste, texture and consistency. Define your standards and expectations for each dish and check if the prepared dish matches up.
The appearance of the has to be evaluated. the appearance aspects includes colour and colour combinations, sizes and shapes of ingredients, visual attractiveness, eye appeal, signs of freshness, aroma (the smell or aroma such as tangy, herby, earthy), taste (the basic sweet, sour, bitter, salty and umami tastes) texture and consistency (the qualities felt with the finger, tongue, palate or teeth, temperature (knowing the right temperature to serve dishes such as hot, cold and room temperature) as well as flavour which refer to the combination of aroma, texture, temperature and taste reacting with saliva.
For colour, texture and taste evaluations, place samples in clean, uncontaminated containers and assign codes when evaluating more than one sample and use separate food samples for each evaluator. When evaluating aroma, place sample at least 1 inch from the nose.
When evaluating taste, bite off a small portion of the sample and chew slowly. When evaluating more than one dish, spit out the sample after tasting and rinse mouth with tap water. However, for comparison and ranking purposes, 10 seconds is acceptable for easy recall of the tastes. Yet, for a single panellist who has to taste several samples, allocate 2 minutes of rest in between to prevent fatigue. In addition, to evaluate liquids, take a small sip of the sample and swirl around the tongue before spitting out. In cases of evaluating more than one sample of liquids, rest for 1 minute between samples.
In conclusion, menu planning is a very important part of the restaurant business as well as in a home. However, the guests, production and service capabilities, availability of ingredients as well as food costs. Assess the quality of the dishes on the menu through a sensory evaluation and always review the cost effectiveness of a menu.