Evolutionary Predecessors

1. Evolutionary Predecessors A flowchart is a visual, graphical depiction of how the process is carried out. What is the purpose of the process? • Hot, • Moist, but not soggy • Tastes good • Aroma • Etc. EGG(S) SCRAMBLED EGGS Remove finished product from pan Crack egg(s) into bowl Homogenize “batter” Pour batter into pan Stir batter while it solidifies Add fat to pan Preheat pan

2. Process Map Anatomy: Skeletal structure A process map is a flowchart augmented with details regarding: end-product outputs(Y’s), Note: Relationship (or disconnect) of process purpose and Y’s Remove finished product from pan Crack egg(s) into bowl Homogenize “batter” Pour batter into pan Stir batter while it solidifies Add fat to pan • Moisture level • Texture • Density • Temperature Preheat pan end-product outputs (Y’s)

3. Process Map Anatomy: Skeletal structure A process map is a flowchart augmented with details regarding: end-product outputs (Y’s), in-process outputs (y’s), • Degree of uniformity • Amount of entrained air Remove finished product from pan Crack egg(s) into bowl Homogenize “batter” Pour batter into pan Stir batter while it solidifies Amount of smoke • Amount of eggshell fragments • Egg left in shell • Viscosity • Thickness Add fat to pan Moisture level Texture Density Temperature Surface temperature Preheat pan end-product outputs (Y’s) in-process outputs (y’s)

4. Process Map Anatomy: Skeletal structure A process map is a flowchart augmented with details regarding: end-product outputs (Y’s), in-process outputs (y’s), 3.process parameters (x’s). • Cook time • Speed • Direction • Degree of uniformity • Amount of entrained air • Number of eggs • Bowl size • Technique • Time to serve • Utensil • Stir speed • Time • Equipment Additives Remove finished product from pan Crack egg(s) into bowl Homogenize “batter” Pour batter into pan Stir batter while it solidifies Amount of smoke Amount of eggshell fragments Egg left in shell Viscosity Thickness Add fat to pan • Lube type • Amount Moisture level Texture Density Temperature Surface temperature • Burner setting • Preheat time • Pan size • Pan type Preheat pan end-product outputs (Y’s) in-process outputs (y’s) process parameters (x’s)

5. Process Map Anatomy: Neurology Process parameters are classified as to whether they are managed (C: controlled) or not managed (N: noise); the PM may reflect the current state of belief about how the process is managed and/or how it may be managed. • Degree of uniformity • Amount of entrained air C Cook time N Speed C Direction N Time to serve C Utensil C Number of eggs C Bowl size N Technique N Stir speed N Time C Equipment N Additives Remove finished product from pan Crack egg(s) into bowl Homogenize “batter” Pour batter into pan Stir batter while it solidifies Amount of smoke Amount of eggshell fragments Egg left in shell Viscosity Thickness Add fat to pan C Lube type N Amount Moisture level Texture Density Temperature Surface temperature C Burner setting N Preheat time C Pan size C Pan type Preheat pan

6. Process Map Physiology Process Map • A process map is used, over a period of time, to guide data acquisition. • The list of variables will provide context (inference) for conclusions from subsequent sampling plans (what is changing within and what is changing between).

7. Variation in Stature The scope of the Process Map is determined, in part, by the objective of “the Project” and may evolve over time. The outcome of the contest between curiosity and resource constraints contributes to the definition of scope. Select eggs Scope of Process Map (Based on theories and questions) Select pan

8. Narrow Focus & Detail EGG(S) SCRAMBLED EGGS Clues (data) may lead to detailing a step in the process. Remove finished product from pan Crack egg(s) into bowl Homogenize “batter” Pour batter into pan Stir batter while it solidifies Add fat to pan Preheat pan Select utensil “beater” Add Eggs Add Milk Beat 45 Seconds Type Geometry Material Size Man/Mach Amount Type Age Grade Type Amount Date Soy? Time Speed Direction Orientation