Over the course of one week, keep a log and record at least five examples of food adjustments you have made to a sauce or soup before it is served. The adjustments may relate to the taste, temperature, texture or visual appearance of the soup or sauce. For each example, be sure to note: What kind of soup or sauce it was What was wrong with the taste/temperature/texture/visual appearance of the soup or sauce How you solved this problem How you can stop the problem from arising in the future. At the end of the one week period, collate your notes into a two-three page report which will serve as evidence of your ability to make adjustments to food quality.