Sensory Evaluation Training Bun Unit Objectives Calibrate terms and tastes Gain clear understanding of McDonald’s sensory evaluation techniques Understand what is important to McDonald’s Customers Transfer professional evaluation skills from McDonald’s to Supplier personnel Supplier will be Self-Managed in the area of product evaluation Reference Product Reference product is a physical food sample that represents McDonald’s Buns in all attributes. Target Buns Look good - they are round, symmetrical, evenly golden brown, resilient, and the bun holds together while a sandwich is being eaten. The white bread interior is not doughy or soggy, the flavor and texture is enhanced by the toasting. The toasting can be seen and tasted.