If we were checking the quality of our batch of cakes by slicing open each one, we’d never have a full cake to sell to a customer.
But if we know the recipe gave us great cakes every time we followed it, and we always follow the recipe strictly, we can be confident that the cakes produced will be good.
This would reduce the number of cakes we have to slice open at the end just to check.
So rather than just testing the cakes at the end, we test the quality of the ingredients – the flour, the eggs, the sugar, etc.
And we test different things about the mixture as we follow the recipe…
- Is it as runny as it’s meant to be?
- Is it the colour it’s meant to be?
- Is it as smooth as it’s meant to be?
The detailed recipe will tell us what to expect, and we’ll compare our mixture.
We’ll also test the equipment we’re using and compare it against what the recipe says…
- Are we using the right size tin?
- Is the oven as hot as it’s meant to be?
- Have we left the cake in the oven long enough?
Our “world’s most detailed recipe” is going to give us a range to expect for the results of each of our tests.
For example, the oven temperature must be between 179.5℃ and 180.5℃.
Is our temperature in that range?
and we’ll document that we checked…
and we’ll also document what temperature our oven was when we checked.
If our cakes match what the recipe expects at every step, we can be more confident that the final cakes are as tasty as we expect. We don’t need to slice open every single one.