Date: 15 December 2016

To: Dr. Bruce Maylath

From: Jenna Murphy
Subject: Usability Report on How to Cook a Spanish Omelet

Abstract
Instructions describing How to Cook a Spanish Omelet were tested to
determine several features of usability, including the clarity of the instructions, the
effectiveness of the pictures, and the quality of the final product. Test subjects with a
variety of ages and cooking experience were provided with the necessary materials and
equipment to perform the instructions in a kitchen setting. By observing test subjects,
their completion of a questionnaire, and an informal discussion including an
examination of the final product, the tester was able to gather data about the usability of
the instructions. An analysis of the data revealed multiple areas where instructions
needed to be clarified and equipment needed to be adapted to contribute to the overall
usability instructions. Additional suggestions from test subjects were used to adapt the
instructions for higher quality of the final product. Several steps will be amended and
equipment modified. No changes were made to the pictures due to test subjects finding
the pictures very helpful and requesting no changes to the pictures.

Introduction
Preparing and cooking food is often shaped by unique cultural contexts.
Usability testing of the instructions for How to Cook a Spanish Omelet revealed areas
in which members from an American audience with basic cooking knowledge and skills
needed additional information to perform the instructions successfully. The purpose of
the usability test conducted on these instructions sought to determine the effectiveness
of the instructions for cooking a Spanish omelet in several ways. First, could the test
subjects complete the instructions and cook the omelet thoroughly in 1hour? (For
example, was the omelet burned? Were elements of the omelet still raw or uncooked?)
Second, were there any terms or procedures that the test subjects did not understand or
for which they needed additional explanation or definitions? Finally, were the pictures
clear and helpful? Testing the instructions to find the answers to these three questions

was deemed necessary to provide a more comprehensive overview of usability given the
many factors involved in the success of the recipe.
Methods
Four test subjects, including two males and two females with ages 21, 23, 29,
and 36, were asked to complete usability testing. The selection of test subjects with
varying ages and genders was made to develop a more thorough usability test that
represented a variety of ages and both the male and female genders. In addition, the
cooking knowledge and skills of these individuals ranged from basic to slightly more
advanced. The Instructions state that anyone with basic cooking knowledge and skills
can complete the recipe, so it was necessary that all test subjects have at least basic
cooking knowledge and skills. It should be noted that none of the test subjects had made
a Spanish Omelet before, and only one test subject had a conception of what a Spanish
Omelet was prior to completing the testing. Each test subject was provided with the
necessary ingredients, equipment, and kitchen setting to complete usability testing at my
apartment in order to control the number of variables involved in the usability testing.
The test subjects completed their usability testing at different times, during which time I
was the sole observer.
My methods included the Observations (Appendix B), the Questionnaire
(Appendix C), and the Notes from the Informal Discussion with Examination of the
Final Product (Appendix E). The Observations (Appendix B) recorded the time in
minutes that that test subjects needed to complete the instructions. The purpose for
recording the time was to determine if the time listed in the Introduction to the
instructions was the same as the test subjects times for completion. The time listed in
the Introduction to the instructions stated that the Spanish Omelet was, Ready in 1

hour, or sixty minutes. The Observations also allowed the tester to observe the test
subjects and record any verbalized comments test subjects made regarding problems
related to unclear, confusing, or problematic steps, pictures, or equipment. The
Observations also allowed the tester to observe and record any difficulties with or
deviations from the instructions on the part of the test subjects.
The Questionnaire (Appendix C) included several categories for evaluation of
the instructions by the test subjects including the clarity of instructions, the
effectiveness of the pictures, the quality of the final product, and the overall usability of
the instructions. Regarding the clarity of the instructions, the Questionnaire asked test
subjects questions about any unclear terms, steps or procedures, and why those steps or
procedures were unclear. Test subjects were also asked to include any other suggestions
for improving the clarity of the instructions. Regarding the effectiveness of the pictures,
the Questionnaire asked test subjects how helpful the pictures were, on a Likert scale of
one to four, with one being not helpful, two being somewhat helpful, three being
helpful, and 4 being very helpful. Test subjects were also asked about removing or
adding pictures. Regarding the final product, test subjects were asked to rate the quality
of the final product on a Likert scale of one to five, with one being uncooked/raw, two
being undercooked, three being thoroughly cooked, four being overcooked, and
five being burned. Test subjects were also asked to provide any additional comments
regarding the quality of the final product.
The Notes from the Informal Discussion with Examination of the Final Product
(Appendix E) allowed the tester to record comments test subjects made regarding
problems related to unclear or confusing steps, equipment, or any other problem areas in
the instructions after the test subjects had completed the Instructions. The Notes from
the Informal Discussion with Examination of the Final Product also allowed the tester to

evaluate the quality of the final product in comparison to the test subjects evaluation of
the final product in the Questionnaire (Appendix C). Finally, the Notes from the
Informal Discussion with Examination of the Final Products also allowed the tester to
record test subjects responses to any further questions the tester might have regarding
usability testing.
The rationale for choosing these methods was multifaceted. The recorded
Observations indicate the amount of time it took for test subjects to complete the
instructions and provides additional insight into problem areas within the instructions.
The Questionnaire allowed the test subjects to reflect on their experience with the
instructions and record their answers without direct interference or influence from the
tester. This method led to responses more fully reflecting the test-subjects experiences.
In addition, the Notes from the Informal Discussion and Examination of the Final
Product following the Questionnaire allowed the tester to assess the final product and
compare the test subjects responses with the final product. The Notes from the Informal
Discussion and Examination of the Final Product also provided the tester with the
opportunity to ask further questions that provided additional information for improving
the instructions.
Results
The use of the above methods for usability testing produced a wide body of
results. The results will be examined below in relation to the method which produced
them.
Results of the Observations
First, the data located in the Observations (Appendix B) revealed that test
subjects were not able to complete the task within one hour or 60 minutes. The

instructions from my co-authors in Spain stated in the Introduction that the Spanish
Omelet was Ready in 1 hour. These results of the time needed by test subjects to
complete the task reveal that there is a conflict between the time for completion stated
in the Introduction to the instructions and the test subjects actual application of those
instructions during usability testing. As shown in the Figure 1 below, Test subject 1
completed the task in 70 minutes. Test subject 2 completed the task in 80 minutes, and
Test subjects 3 and 4 each needed 90 minutes to complete the task.

Figure 1: Time for Completion

(in minutes)
Test Subject 4
Test Subject 3
Test Subject 2
Test Subject 1
0

10

20

30

40

50

60

70

80

90 100

In addition, the Observations revealed other results in the form of verbalized

comments test subjects made regarding problems related to unclear or confusing steps
or equipment. These results are shown below in Figure 2. Test subject 1 did not make

any verbalized comments regarding the instructions. Test subject 2 wondered aloud
about using a bowl for the sliced potatoes and diced onions, about stirring the sliced
potatoes and diced onions for uniform cooking, about how to perform step 19, and
about the amount of oil in the pan. Test subject 3 wondered aloud about where to put
peelings from potatoes and onions, about where to put the sliced potatoes and diced
onions, and if the use of the gloves was required. Test subject 4 wondered aloud about
wearing the gloves for cutting the onion and about where to put peelings from the
potatoes and onions.

Figure 2: Verbalized Comments of Test Subjects by

Topic
as recorded in Observations (Appendix B)
Test Subject
number:
1
2

Audible Comment Topic:

NA

Use of bowl for sliced potatoes and diced

onions
Wondered about stirring sliced potatoes
and diced onions for uniform cooking
How to perform step 19
Amount of oil in the pan
Where to put peelings from potatoes and
onions
Where to put sliced potatoes and diced
onions
Necessity of using gloves to cut onion
Necessity of using gloves to cut onion
Where to put peelings from potatoes and
onions

The Observations also allowed the tester to observe and record any difficulties
with or deviations from the instructions on the part of the test subjects. These results are
shown below in Figure 3. Test subject 1 did not display any difficulty or deviation

related to the instructions. Test subject 1 followed the instructions very carefully. Test
subject 2 displayed difficulty with getting the potato mixture out of the pan when it was
flipped in step 19 and tried to remove the burned egg residue with the spatula. Test
subject 2 turned off the heat on the stove after cooking the potatoes and onions. Test
subject 3 sliced the potatoes thicker than pictured in the instructions, cooked the
potatoes and onions longer than the instructions called for, and drizzled oil in the
smaller frying pan before adding the potato, onion, and egg mixture. Test subject 4 did
not display any difficulty or deviation related to the instructions. Test subject 4 read
through the first pages of the instructions very carefully before beginning.

Figure 3: Displayed Difficulties or Deviations of Test

Subjects by Topic
as recorded in Observations (Appendix B)
Test Subject
number:

Displayed Difficulty or Deviation Topic:

1
2

NA

NA

Results of the Questionnaire

Sticking of omelet mixture in step 19: test

subject used a spatula to remove egg
residue
Flipping procedure in step 19 was difficult
Turned off the heat on the stove after
cooking potatoes and onions
Sliced potatoes thicker than pictured
Cooked potatoes and onions longer than
directions required
Drizzled smaller frying pan with oil before
cooking

The Questionnaire (Appendix C) included several categories for evaluation of

the instructions by the test subjects including the clarity of instructions, the
effectiveness of the pictures, the quality of the final product, and the overall usability of
the instructions. The test subjects responses to the Questionnaire (Appendix C) are
recorded in the Questionnaire with Responses (Appendix D).
Clarity of the Instructions
Regarding the clarity of the instructions, the data from the Questionnaire reveals
that test subjects did not find any terms unclear, confusing, or needing additional
explanation. However, data from the Questionnaire does reveal that all test subjects
found steps or procedures that were unclear, confusing, or needing additional
information. Test subject 1 listed step 18 as problematic because it did not define
cooked in relation to the step. Test subject 2 also listed step 18 as problematic because
the instructions for the length of time the omelet should be cooked on each side was not
clear enough. Test subject 3 listed step 2 and step 5 as problematic because a side bowl
was needed to put the potatoes and onions in. Test subject 3 also listed step 19 as
problematic because the procedure for flipping the omelet was unclear. Test subject 3
listed step 18-19 as problematic because the instructions for the length of time the
omelet should be cooked on each side was not clear enough. Test subject 4 listed step 2
and step 5 as problematic because a side bowl was needed to put the potatoes and
onions in. Test subject 4 also mentioned step 19 as problematic because the flipping
process was unclear. These results are displayed below in Figure 4.

Figure 4: Problematic Steps or Procedures Listed by Test

Subjects
as recorded in the Questionnaire with Responses (Appendix D)

Test Subject
number:

Problematic Step or
Procedure:

Rationale:

Step 18

Step 18

Step 2 and Step 5

Definition of cooked is
unclear
Length of cooking time
unclear
Needed side bowl for sliced
potatoes and diced onions

Step 18-19

Length of cooking time

unclear

Step 19

Procedure for flipping the

omelet was unclear

Step 2 and Step 5

Needed side bowl for sliced

potatoes and diced onions

Step 19

Procedure for flipping the

omelet was unclear

In the Questionnaire, test subjects were also asked to provide any other
suggestions about improving the clarity of the instructions. Test Subject 1 suggested that
more information about the type of frying pan required should be included in the
instructions, such as if the pan should be glass or non-stick. Test subject 2 suggested
including a more precise time for how long to cook the omelet on each side. Test subject
3 suggested listing the amount of olive oil needed per step. Test subject 4 suggested
listing the amount of olive oil in the step it is used.
Effectiveness of Pictures
Regarding the effectiveness of the pictures, the Questionnaire asked test subjects
how helpful the pictures were, on a Likert scale of one to four, with one being not

helpful, two being somewhat helpful, three being helpful, and 4 being very
helpful. Test subjects 1, 2, 3, and 4 found the pictures very helpful, as shown in
Figure 5 below. In addition, test subjects did not request that any pictures be added or
removed from the Instructions.

Figure 5: Helpfulness of Pictures

as recorded in the Questionnaire with Responses (Appendix D)
Test Subject 1
Test Subject 2
Test Subject 3
Test Subject 4
0
Not Helpful

1
Somewhat Helpful

3
Helpful

4
Very Helpful

Quality of the Final Product

Regarding the final product, test subjects were asked to rate the quality of the
final product on a Likert scale of one to five, with one being uncooked/raw, two being
undercooked, three being thoroughly cooked, four being overcooked, and five
being burned, on the Questionnaire. Test subjects 1 and 2 described the final product
as overcooked and Test subjects 3 and 4 described the final product as thoroughly
cooked, as displayed in Figure 6 below.

Figure 6: Quality of Final Product

as recorded in the Questionnaire with Responses (Appendix D)
Test Subject 1
Test Subject 2
Test Subject 3
Test Subject 4
0
Uncooked/Raw

1
Undercooked

2
Thoroughly
Cooked

Overcooked

Burned

Test subjects were also asked to provide any additional comments regarding the
quality of the final product on the Questionnaire. Test subject 1 commented that it was
unclear how much oil should be used in the small frying pan to cook the omelet
mixture. Test subject 2 commented that the final product did not hold together as well as
the image of the omelet in the Instructions. Test subject 3 also commented that the final
product tasted good, but could have retained its shape better. Test subject 4
commented that the final product did not remain completely intact like the image in the
Instructions.
In addition, test subjects were asked to provide suggestions for changes to the
instructions that they believed would improve the quality of the final product on the
Questionnaire. Test subject 1 suggested that a further clarification about the use of oil
throughout the Instructions be included. Test subject 2 suggested that specific times for
cooking in each step and the use of a non-stick pan should be added to the instructions.
Test subject 3 suggested the use of a ceramic or Teflon pan, covering the egg and
potato mixture while cooking, and pre-oiling the smaller frying pan before adding the
egg and potato mixture. Test subject 4 suggested the use of a non-stick pan, including

specific times in minutes for cooking the omelet in the directions, and that the smaller
frying pan be oiled before adding the egg, potato, onion, and salt mixture. The
suggestions for improving the quality of the final product a suggested by the test
subjects are included in Figure 7 below.

Figure 7: Suggestions for Improving the Quality of the

Final Product
as recorded in the Questionnaire with Responses (Appendix D)
Test Subject
number:

Suggestion:

Clarify when, where, and how much oil to

use throughout the instructions
List specific times for cooking in each step
Use of a non-stick pan for cooking
Use of a ceramic or Teflon pan
Cover the omelet mixture while cooking
Use of oil in smaller frying pan before
adding omelet mixture
Use of a non-stick pan for cooking
List specific times for cooking the omelet
Use of oil in smaller frying pan before
adding omelet mixture

Regarding overall usability, Test subjects 1, 2, and 3 provided no comments on

the Questionnaire. Test subject 4 commented that the instructions were very easy to
follow!
Results of Notes from the Informal Discussion with Examination of the Final Product
The Notes from the Informal Discussion with Examination of the Final Product
(Appendix E) allowed the tester to record comments test subjects made regarding
problems related to unclear or confusing steps, equipment, or any other problem areas in

the Instructions. Test subjects 1, 2, and 4 thought that flipping the omelet was the
hardest part of completing the procedures. Test subjects 1, 2, and 3 thought that using
fewer potatoes would help the overall quality of the omelet. Test subjects 2, 3, and 4
thought that cutting the potato slices thinner would be helpful. Test subject 2 also
suggested adding more eggs to the recipe. Test subjects 3 and 4 thought that the
Instructions should include information about where to put the chopped potato and
onion. Test subject 3 thought that an additional bowl was needed for discarding
eggshells and vegetable peelings and that a measurement for the salt should be included
in the food preparation portion of the Instructions. Test subject 4 thought that the
required amounts of olive oil and salt should be included in the step they are used and
that a non-stick pan would be lighter in weight for the flipping the omelet in addition to
being helpful in preventing the omelet from sticking. The unclear or confusing steps,
equipment problems, or any other problem areas are outlined in Figure 8 on the
following page:

Figure 8: Unclear or Confusing steps, Equipment

Problems, or Any Other Problem Areas
as recorded in the Notes from the Informal Discussion (Appendix E)
Test Subject
number:

Steps, Equipment Problems, or Any Other Problem

Areas:

Flipping the omelet was hardest part of

Instructions
Use of fewer potatoes
Flipping the omelet was hardest part of
Instructions

Use of fewer potatoes

Cut potato slices thinner
Add more eggs to the recipe
Use of fewer potatoes
Cut potato slices thinner
Unclear where to put sliced potatoes and
diced onions
Bowl for discarded vegetable peelings and
eggshells
Cut potato slices thinner
Unclear where to put sliced potatoes and
diced onions
List amounts of olive oil and salt in the step
they are used
Use of a non-stick pan (not as heavy)

The Notes from the Informal Discussion with Examination of the Final Product
also allowed the tester to evaluate the quality of the final product in comparison to the
test subjects evaluation of the final product in the Questionnaire (Appendix C). The
final product of Test subject 1 remained intact and was thoroughly cooked, with a few
breakage points. The omelet of Test subject 2, 3, and 4 did not remain intact and fell
apart in many locations.
Discussion
The Results of the usability testing suggest that many changes could be made to
improve the overall usability of the instructions. The problems the test subjects
identified were listed in different and various locations throughout the Observations,
Questionnaire, and Notes from the Informal Discussion with Examination of the Final
Product by each test subject. For example, test subject 1 identified a specific problem in
the Questionnaire that test subject 2 identified in the Notes from the Informal
Discussion. Despite this manner of identifying problems, the problems that the test
subjects identified did converge into several categories. Therefore, changes will be

discussed in the following categories: changes to time for completion, changes to

problematic steps and other text, equipment changes, and changes to improve the
quality of the final product.
Changes to Time for Completion:
Because test subjects were not able to perform the instructions within one hour,
or 60 minutes, revisions to page one of the instructions stating that the recipe is Ready
in 1 hour should be made. A broader timeframe for recipe completion, such as Ready
in 70-90 minutes is an example of a text modification for this issue. Because none of
the test subjects had made a Spanish Omelet before, test subjects lack of familiarity
with the recipe may have been a factor in longer completion times. Additional usability
testing could confirm if resolving problematic steps, equipment changes, and
implementing other changes to improve the quality of the final product would result in
shorter completion times.
Changes to Problematic Steps:
In addition, changes adding clarity to a number of steps are necessary and will
be discussed in chronological order. Steps 1-5 are related to preparing the potatoes and
onions. In response to the test subjects wondering if gloves were necessary, a tip could
be added to Step 1 that states, Tip: You may want to wear kitchen gloves to protect
your hands from odors and juices, but the gloves are optional. This tip would clarify
the depiction of the use of gloves in the pictures as an option and not a requirement.
In addition, although test subjects were given measurements for the thickness of
the potato slices in Step 2: Cut the potatoes into thin slices, approximately 1/16 in. or 2
mm, test subjects reported needing further clarity regarding how thinly to slice the
potatoes in the Observations, Questionnaire with Responses, and the Notes from the

Informal Discussion. A tip could be added to the instructions that states, Tip: It is
important that you slice the potatoes very thinly to aid the cooking process. The
necessary thickness of the slices, 1/16 in. or 2mm. is pictured in the image below. This
tip would direct the user to the image which depicts the necessary thickness and
reinforces the stated measurement in a visual representation.
Feedback from the test subjects in the Observations regarding stirring the potato
and onion mixture and lack of clarity about the use of olive oil in the Observations,
Questionnaire and Notes from the Informal Discussion, reveal that changes to steps 6
and 8 should be made. Olive oil is used in Steps 6 and 8. Steps 6 and 8 could also be
modified to be understood more clearly. Regarding Step 6, an addition of the required
amount of extra-virgin olive oil could be included in the text of the directions, as
requested by test subjects. Step 6 could read, Pour 2/3 cup or 150 ml. of extra-virgin
olive oil into the large frying pan. If the measurements are included in the step in
which they are needed, the test subjects will not need to turn to the Ingredients page to
find the measurements. In Step 8 the user is instructed to add the potatoes and onions to
the pan with olive oil. Because Test subject 2 had wondered if he should stir the
potatoes and onions to aid even distribution in Step 8, the step could be rewritten to
state, Pour the sliced potatoes and diced onions in the frying pan with the extra-virgin
olive oil. In addition to this change, a step could be added after Step 8 that states, Stir
to evenly distribute the potatoes and onions in the pan to ensure uniform cooking.
These changes would add a specific step after Step 8 to clarify if users should stir the
potatoes and onions.
Also, test subjects requested that the required amount of salt be listed in Step 15,
which reads, sprinkle the egg, potato, and onion mixture with the salt. Step 15 could
be re-written to state, sprinkle the egg, potato, and onion mixture with tsp. or 3

grams of salt. Adding the required amount of salt in Step 15 would aid users by
providing them with the required measurement in the step it is needed. Test subjects
would not need to refer to the Ingredients page to find the necessary measurement.
Other steps that proved to be problematic for test subjects as recorded in the
Questionnaire with Responses and in the testers Observations, included Step 18. Test
subjects reported in the Questionnaire with Responses and the tester recorded in the
observations that test subjects wondered if the heat should be turned on and to what
temperature. Regarding Step 18 in which the egg, potato, onion, and salt mixture is
added to the smaller frying pan, a step could be added before Step 18 that states, Turn
the burner on to medium heat. This direction could be accompanied by a picture of the
temperature dial for that burner to provide a visual representation of medium heat and
add clarity to the step. With the addition of this step, test subjects would be clearly
directed to turn on the heat to a particular setting, instead of making assumptions about
the required heat.
An additional problem was identified by test subjects regarding Step 18, which
also instructs the user to pour the egg, potato, onion, and salt mixture into the pan.
Requests for a specific cooking time in Step 18 were reported by test subjects in the
Questionnaire with Responses. An addition to Step 18 could read, Pour the egg, potato,
onion, and salt mixture into the pan. Allow the omelet mixture to cook for 5-8 minutes,
or until the omelet has formed a golden-brown underside. Tip: You will know when one
side of the omelet is cooked when it does not stick to the bottom of the pan and has
formed a golden underside. Listing a specific cooking time would clarify the time the
omelet mixture needs to cook.

According to the feedback recorded in the Observations, Questionnaire with

Responses, and the Notes from the Informal Discussion, Step 19 was the last of the
problematic steps for test subjects. In addition to stating, When one side of the omelet
is cooked, flip it upside down using the pan lid (or plate), another tip could be provided
to Step 19 that would further clarify what is meant by cooked and prepare the user if
the omelet is sticking. For example, an additional tip reading, The omelet should have
formed a firm, cooked edge around its circumference before it can be flipped, would
lend additional clarity. An additional tip highlighted among the step-by-step directions
could suggest that users have a spatula ready to gently probe the omelet if it is sticking
and will not come out of the pan. Figure 9 below outlines the changes to problematic
steps.

Figure 9: Changes to Problematic Steps

in the Instructions Given to Test Subjects
Step Number:
1-5

Current
Instructions:
Peel the potatoes
using the vegetable
peeler.

Amended
Instructions:
Peel the potatoes
using the vegetable
peeler. Tip: You may
want to wear kitchen
gloves to protect your
hands from odors and
juices, but the gloves
are optional.

Cut the potatoes into

thin slices,
approximately 1/16 in.
or 2 mm.

Cut the potatoes into

thin slices,
approximately 1/16 in.
or 2 mm. Tip: It is
important that you
slice the potatoes very
thinly to aid the

cooking process. The

necessary thickness of
the slices, 1/16 in. or
2mm. is pictured in the
image below.
6

Pour the extra-virgin

olive oil into the large
frying pan.

Pour 2/3 cup or 150

ml. of extra-virgin olive
oil into the large frying
pan.

Additional step
after Step 8

NA

Stir to evenly
distribute the potatoes
and onions in the pan
to ensure uniform
cooking.

15

Sprinkle the egg,

potato, and onion
mixture with the salt.

Sprinkle the egg,

potato, and onion
mixture with tsp. or
3 grams of salt.

Additional step
requested before
Step 18

NA

Turn the burner on to

medium heat.
*Picture of dial
included

18

Pour the egg, potato,

onion, and salt
mixture into the
smaller frying pan and
cook on medium
heat.

Pour the egg, potato,

onion, and salt mixture
into smaller frying pan
and cook on medium
heat. Allow the omelet
mixture to cook for 5-8
minutes, or until the
omelet has formed a
golden-brown
underside. Tip: You will
know when one side of
the omelet is cooked
when it does not stick
to the bottom of the
pan and has formed a

golden underside.
19

When one side of the

omelet is cooked, flip
it upside down using
the pan lid (or plate).

When one side of the

omelet is cooked, flip it
upside down using the
plate. Tip: The omelet
should have formed a
firm, cooked edge
around its edge before
it can be flipped.

Equipment Changes:
Changes to the description of equipment should also be made, as evidenced by
the test subjects feedback in the Questionnaire with Responses and Notes from the
Informal Discussion, as well as the testers Observations. A bowl for collecting the
sliced potatoes and diced onions should be included in the necessary equipment and
referenced in the instructions. For example, additional steps could be included that
instruct users to place the potatoes and onions in the bowl and then set this bowl aside to
complete the next steps. In addition, test subjects feedback in the Questionnaire with
Responses and the Notes from the Informal Discussion, as well as the testers
observations suggest that a specific pan, such as a non-stick or ceramic pan be listed and
used as part of the required equipment. The description of the required equipment on
page one and two could be amended to list the necessity of using non-stick or ceramic
pans. Finally, there were suggestions made in the Questionnaire with Responses for an
additional bowl for garbage, such as the potato and onion peelings, to be listed as part of
the necessary equipment. An additional medium-sized bowl could be listed under the
required equipment to serve this purpose. Figure 10 below outlines the equipment
changes. These changes would lend additional clarity to the Instructions.

Figure 10: Equipment Changes

Requested Equipment:

Changes:

Additional Bowl for Potatoes and

Onions

An Additional Bowl will be

specified under Materials and
Equipment.
Different Frying Pan
A non-stick or ceramic pan will
be required under Materials
and Equipment.
Additional Bowl for Garbage
An additional bowl will be listed
under Materials and
Equipment.
Changes to Improve the Quality of the Final Product:
Because of the variation in the quality of the omelet, suggestions to improve the
quality of the omelet as recorded in the Questionnaire and Notes from the Informal
Discussion with Examination of the Final Product should be added to the instructions. A
change that decreased the number of potatoes used in the recipe could be made. Rather
than requiring four potatoes, the instructions could call for three potatoes. In addition, a
small amount of oil could be added to the pan before Step 18, to coat the pan and help
decrease any sticking. The Step could read, Pour 2 tablespoons or 30 ml. of extravirgin olive oil to the pan. Because of this use of additional olive oil, this amount
would also need to be added to the list of Ingredients on page 3 of the Instructions.
Conclusion
The changes outlined above should aid users of the Instructions How to Cook a
Spanish Omelet. Furthermore, additional usability testing would allow the Tester to
determine if other changes to procedural steps, equipment, and instructions related to
the quality of the final product result in greater clarity and overall usability. Further tests

of the Instructions could explore the impact of these changes and provide greater gains
for users.

Appendix A-Instructions (as given to test subjects)

HOW TO COOK A SPANISH

OMELET

TABLE OF CONTENTS

Introduction.................................................................1
Safety..
...1
Description of Equipment............................................1
Materials and Equipment.............................................1
Ingredients...............................................................3
Food Preparation Instructions...................................3
Cooking
Instructions
7
Troubleshooting.........................................................18

INTRODUCTION
The objective of these instructions is to make a Spanish omelet. In
these instructions you will learn how to cook an original Spanish
omelet like it is made in Spain.
Everyone with a basic knowledge of cooking can make this easy and
delicious recipe.
To be successful, you must do the following:

Follow the directions in numerical order.

Use the required measurements of the ingredients.
Use the correct time limits for cooking.
Use the correct temperature for cooking.

SAFETY
This is a fantastic recipe to make with your family, but make sure that
you remember to take safety precautions:

when you are around small children

when using sharp knives
when using hot cooking surfaces

DESCRIPTION OF THE EQUIPMENT

It is important to prepare your kitchen for making this dish. If your
kitchen is ready, you will be able to give all of your attention to the
recipe.
Your kitchen should be clean. You will need a clean work area to
prepare the ingredients.

Also, your frying pan and other equipment should be in good

condition. For example, if your frying pan or other equipment is not
clean, the omelet will stick and burn.

SERVES 4

READY IN 1 HOUR

MATERIALS AND EQUIPMENT

To make this recipe you will need:

A deep and large frying pan, (approximately 14 in. or 35 cm.)

Another frying pan, (approximately 11in. or 28 cm.)
Matching lids for the frying pans
A sharp knife
A vegetable peeler or paring knife
A cutting board
A spatula
A large bowl
A medium sized bowl
A whisk or fork
Aluminum foil or plastic wrap
A pot holder to prevent you from burning your hands
A serving dish that is the same diameter or larger than the
small frying pan, (approximately 12in. or 30 cm.)
*You may also want to gloves for food preparation, as pictured
below.

INGREDIENTS

1 Onion
4 Potatoes, washed, cleaned, and dried
2/3 cup or 150 ml Extra-Virgin Olive Oil
6 Eggs
Salt for seasoning, approximately teaspoon or 3 grams of salt

Food Preparation Instructions

1. Peel the potatoes using the vegetable peeler.

2. Cut the potatoes into thin slices, approximately 1/16 in. or

2mm.

3. Cut off approximately in. or 1cm. from both ends of the

onion with the sharp knife.

4. Peel the light-brown papery skin back with your fingers.

5. Using the sharp knife, dice the onion into pieces,

approximately in. by in or 1 cm. by 1 cm.

6. Pour the extra-virgin olive oil into the large frying pan.

Cooking Instructions

7. Heat the extra-virgin olive oil in the large frying pan over
medium heat for 1-2 minutes.

8. Place the sliced potatoes and diced onions in the frying

pan with the oil.

Tip:
Make
sure
the

potatoes and onions are uniformly distributed in the pan to

ensure even cooking. See below.

9. Place the lid on the frying pan.

10.
Allow the extra-virgin olive oil, sliced potatoes, and
diced onions to cook until tender with the lid on the pan for
8-12 minutes, stirring every 2-3 minutes.

Tip: Potatoes and onions should be soft when pierced with

a fork.

11.
After 10 minutes, use a spatula to place the sliced
potatoes and diced onions into a large bowl.

12.
the eggs into a
sized bowl.

13.

Beat the eggs with a whisk or fork.

Crack
medium-

14.

Pour the eggs over the potatoes and onions.

15.
Sprinkle the egg, potato, and onion mixture with the
salt.

16.

Stir the Sliced Potato, Diced Onion, and Salt mixture.

17.
Cover the bowl with egg, potato, onion, and salt
mixture with plastic wrap or aluminum foil. Set aside for 15
minutes.

18.
Pour the egg, potato, onion, and salt mixture in the
smaller frying pan and cook on medium heat. Do not stir
after you have poured the mixture into the pan.

Tip: Prepare to flip the omelet. Gather any necessary

equipment, including the frying pan lid (or a plate) and the
pot holder. Clear your sink area. You may want to flip the
omelet over your sink to catch any juices.

19.
When one side of the omelet is cooked, flip it upside
down using the pan lid (or plate).
Tip: You will know one side of the omelet is cooked when it
does not stick to the bottom of the pan and has formed a
golden crust. You can probe along the side of the omelet
with your spatula to prevent the omelet from sticking.
Step 19 is accomplished in the following sub-steps:
A. Place lid (or face-down plate) on the smaller frying pan.
B. Place hand, using the pot holder, on top of the lid or
center of the plate.
C. Using the other hand, hold onto the small frying pan
handle.
D. With one hand on the lid (or plate) and one hand on the
frying pan handle, quickly flip or rotate the frying pan
upside down.
Tip: When you have accomplished this step, the uncooked
side of the
omelet is facing down on the lid (or plate) and
the cooked side of the
omelet is facing up.
The pictures below are labeled with the letter that
corresponds to each sub-step.
A., B., and C.

D.

20.
Slide
the

omelet from the lid (or plate) back into the smaller frying
pan.

21.
Return the frying
pan to the stove and cook the omelet for approximately 5
more minutes on medium heat or until the bottom side is
golden brown and the texture of the omelet is springy but
firm.

22.
Remove the frying pan from heat, and place the
plate, face downward,
on top of the smaller frying pan.

23.
With one hand on the plate and one hand on the
frying pan handle flip the frying pan upside down, as in
step 19.

24.

Set the frying pan aside.

25.

Let rest for 10 minutes before serving.

ENJOY!

TROUBLESHOOTING

Using a non-stick (tefln coated) pan may help you flip and slide the
omelet more easily.

If you are having trouble getting the omelet out of the pan, you can
use the spatula to gently probe the omelet.

You may need to adjust your cooking times and temperatures slightly,
according to your altitude and location.

If you do not have extra-virgin olive oil, you can substitute vegetable
oil.

Appendix B-Observations
Test Subject: 1
Age: 36
Completion Time: 70 minutes

Test subject cut the potatoes and onions very meticulously and carefully, referencing the
picture several times
Test subject followed instructions with exactness
Test subject did not ask questions

Test Subject: 2
Age: 22
Completion Time: 80 minutes

Wondered about stirring the sliced potatoes and diced onions for uniform cooking.
Turned off heat on the stove after cooking potatoes and onions in step 10.
Wanted to know how to make the quick movement in step 19.
Concerned about not enough olive oil in the pan.
Potatoes and eggs did not come out of pan when flipped
Tried to remove burned egg residue with spatula.
Wondered about using a bowl for sliced potatoes and diced onions

Test Subject: 3
Age: 29
Completion Time: 90 minutes

Wondered where to put peelings from potatoes and onions

Wondered aloud if she had to use the gloves or not
Wondered where to put the sliced potatoes and onions
Test subject sliced potatoes thicker than pictured in the instructions
Cooked potatoes and onions longer than the instructions
Drizzled oil in the second smaller frying pan

Test Subject: 4

Age: 21
Completion Time: 90 minutes

Test Subject read through first pages of instructions very carefully before beginning
Test subject wondered aloud about wearing gloves for cutting onion
Wondered where to put peelings from potatoes and onions

Appendix C-Questionnaire

(as given to Test Subjects)

Please remember that usability testing is an objective test of the effectiveness of the instructions
and not your abilities. Please be honest.
Clarity of Instructions
Were there any terms that were unclear, confusing, or needed additional explanation?
Circle One.
Yes

No

If yes, please explain your response by listing the terms and why they were unclear, confusing,
or needed additional explanation.

Were there any steps or procedures that were unclear, confusing, or needed additional
explanation?
Circle One
Yes

No

If yes, please explain your response by listing the steps or procedures and why they were
unclear, confusing or needed additional explanation.

Please list any other suggestions that you believe would improve the clarity of the instructions.

Effectiveness of Pictures
How helpful were the pictures provided?
1-Not helpful

2-Somewhat helpful

3-Helpful

4-Very Helpful

Is there any place in the document that you would have liked to see a picture?
Circle One.
Yes

No

If yes, where would you place a picture and what would you like the picture to illustrate?

Is there any place in the document that you would have removed a picture?
Circle One.
Yes

No

If yes, which picture would you eliminate and why?

The Final Product

Please describe the quality of the final product by circling ONE descriptor below.
Uncooked/Raw

Undercooked

Thoroughly Cooked

Overcooked

Burned

Please provide any additional comments on the quality of the final product, in terms of being
thoroughly cooked, below.

Are there any changes to the instructions that you believe would improve the quality of the final
product, in terms of being thoroughly cooked? Please describe below.

Overall Usability
Please provide any additional comments or suggestions you have on the overall usability of the
instructions below.

Thank you for completing the questionnaire! Your responses are valuable to comprehensive
usability testing!

Appendix D-Questionnaire with Responses

Please remember that usability testing is an objective test of the effectiveness of the instructions
and not your abilities. Please be honest.
Clarity of Instructions
Were there any terms that were unclear, confusing, or needed additional explanation?
Circle One.
Test Subject 1: No
Test Subject 2: No
Test Subject 3: No
Test Subject 4: No
If yes, please explain your response by listing the terms and why they were unclear, confusing,
or needed additional explanation.
Test Subject 1: NA
Test Subject 2: NA
Test Subject 3: NA
Test Subject 4: NA
Were there any steps or procedures that were unclear, confusing, or needed additional
explanation?
Circle One
Test Subject 1: Yes
Test Subject 2: Yes
Test Subject 3: Yes
Test Subject 4: Yes
If yes, please explain your response by listing the steps or procedures and why they were
unclear, confusing or needed additional explanation.
Test Subject 1:
Step #18: Define cooked since the pan may not be transparent and stirring the content
to see the cookings progress is prohibited.

Test Subject 2:

Step #18 wish there were more specific instructions for the length of time the eggs should
be cooked on each side in the pan.

Test Subject 3:

Step #2 and Step #5: Side bowl needed to put potatoes and onion in
Step #15: How much salt should be used?
Step #19: The flipping process is very detailed but almost in a way that further confuses.
Almost distracting.
Step #18-19: How long the egg/potato mix should cook before removing to flip.

Test Subject 4:

Step #2 and Step #5: The instructions didnt specify where to put potatoes and onion after
chopping
The step before cutting the onion, I needed another plate because the cutting board was
filled with potatoes.
The step after pouring the mixture into the small pan: would have been helpful to tell the
user to turn the burner on and how high
The step in which I flipped the omelet was difficult, but the steps were clear so I think it
might have just been user error.

Please list any other suggestions that you believe would improve the clarity of the instructions.
Test Subject 1:

It might help if more information about the pans used was provided (e.g. needs to be
glass or nonstick)

Test Subject 2:
Having a more precise length of time for which to cook the eggs on each side once you
have the omelet mixture will definitely add more clarity to the recipe and cook time.
Test Subject 3:

List the amount of olive oil needed per step

Test Subject 4:

List amount of olive oil needed in the step it is used

Effectiveness of Pictures
How helpful were the pictures provided?
1-Not helpful

2-Somewhat helpful

3-Helpful

4-Very Helpful

Test Subject 1: Very Helpful-4

Test Subject 2: Very Helpful-4
Test Subject 3: Very Helpful-4
Test Subject 4: Very Helpful-4
Is there any place in the document that you would have liked to see a picture?
Circle One.
Test Subject 1: No
Test Subject 2: No
Test Subject 3: No
Test Subject 4: No
If yes, where would you place a picture and what would you like the picture to illustrate?
Test Subject 1: NA
Test Subject 2: NA
Test Subject 3: NA
Test Subject 4: NA
Is there any place in the document that you would have removed a picture?
Circle One.
Test Subject 1: No
Test Subject 2: No
Test Subject 3: No
Test Subject 4: No
If yes, which picture would you eliminate and why?
Test Subject 1: NA
Test Subject 2: NA

Test Subject 3: NA
Test Subject 4: NA
Do you have any other comments about the pictures?
Test Subject 1: NA
Test Subject 2: NA
Test Subject 3: NA
Test Subject 4: NA
The Final Product
Please describe the quality of the final product by circling ONE descriptor below.
1-Uncooked/Raw

2-Undercooked

3-Thoroughly Cooked

4-Overcooked

5-Burned

Test Subject 1: Overcooked-4

Test Subject 2: Overcooked-4
Test Subject 3: Thoroughly Cooked-5
Test Subject 4: Thoroughly Cooked-5
Please provide any additional comments on the quality of the final product, in terms of being
thoroughly cooked, below.
Test Subject 1:

Inevitably some oil will transfer into the large bowl in Step #11. Its not clear what
quantity, if any, is acceptable for Step #17 (i.e., cooking in the pan). The presence of oil
will, I think, change the consistency for better or worse relative to the instructions in Step
#11.

Test Subject 2:

The final product displayed some elements of success, but could have been a more
polished finished dish. The final dish did not look like the image in the recipe book. The
eggs and potatoes were not mixed as well and did not hold together like in the pictures. It
tasted good, though.

Test Subject 3:

It tasted good, but could have retained its shape better.

Test Subject 4:

It was thoroughly cooked but it did not all stick together like the picture. My final
product did not look like their final product.

Are there any changes to the instructions that you believe would improve the quality of the final
product, in terms of being thoroughly cooked? Please describe below.
Test Subject 1:

Explain if the oil is to be drained, incidentally retained from transfer via spatula, or
altogether poured in the large bowl.

Test Subject 2:

If there were more instructions with cook time with each step, how to mix the omelet
mixture, and how to slice the potatoes and onions, I think the final product might have a
better chance at being successfully done. Also, a better pan, like a non-stick.

Test Subject 3:

Use a Ceramic or Teflon pan.

Allow cover to be on while egg/potato mixture is cooking before flipping to cook
thoroughly.
Pre-oil pan once rested egg mixture is ready to be cooked.

Test Subject 4:

I think the pan should have been greased and I should have been given a time for cooking
the omelet.
I needed a different pan that didnt stick.

Overall Usability
Please provide any additional comments or suggestions you have on the overall usability of the
instructions below.
Test Subject 1: no comments
Test Subject 2: no comments
Test Subject 3: no comments
Test Subject 4: Very easy to follow!

Thank you for completing the questionnaire! Your responses are valuable to comprehensive
usability testing!

Appendix E-Notes from Informal Discussion

Test Subject: 1
Age: 36
Completion Time: 70 minutes
Felt that flipping the omelet was the hardest part of the completing the procedures
Omelet remained intact and was thoroughly cooked, with a few small breakage points.
Suggested that decreasing the number of potatoes might help overall quality of the
omelet.

Test Subject: 2
Age: 23
Completion Time: 80 minutes

Felt that the flipping of the omelet was the hardest part
Thought that the flipping of the omelet contributed to it sticking
Omelet did not remain intact. Omelet fell apart in many locations.
About half the potatoes within the omelet were not fully cooked. Test subject thought this
was probably due to the test subject cutting the potatoes into larger slices than called for.
Suggested that decreasing the number of potatoes might help overall quality of the
omelet.
Overall: I was not sure if there should have been fewer potatoes added and more eggs to
the recipe.

Test Subject: 3
Age: 29
Completion Time: 90 minutes

Thought that instructions should include information about where to put the chopped
potato and onion
Thought that a trash bowl might be helpful for discarding eggshells and peelings
Thought that instructions about setting aside pans or bowls might be helpful
Suggested making a note about the thinness of the potato slices
Suggested that measurement for salt be included within food prep instructions
Suggested keeping lid on smaller frying pan while cooking both sides of the omelet.
Omelet did not remain intact. Omelet fell apart in several locations.

Suggested that decreasing the number of potatoes might help overall quality of the
omelet.

Test Subject: 4
Age: 21
Completion Time:
Felt that flipping the omelet was the hardest step.
Wanted another bowl for putting sliced potatoes and diced onions into.
Thought the instructions were clear.
Thought I should list amounts needed (of olive oil, salt, etc.) in the step they were used.
Thought that the omelet did not remain intact due to flipping motion and sticking to the
pan. Thought a ceramic or non-stick pan would help and not be as heavy.
Thought that cutting the potato slices thinner would help.