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CASE STUDY #1
  Receiving mistakes
• She used the same probe for beef and salmon.
• The shrimp had crystals.
• Salmon has an internal temp. of 43 degrees Celsius it was still in the ice but
most of the ice already melted.
• She accepted the sour cream because it felt cold enough.
• The pasta case has torn and yet she still accepted it.

Storage mistakes
• She saw the freezer was left not completely shut.
• The reach in cooler was already tightly packed.
• She still managed to fit in the case of sour cream.
• The walk in freezer has a hot pot of stock.
• She placed the salmon above the hot stock.

I. 1)
  
- Thawing the frozen chicken breast with a hot water.
.
 
- Reheating the leftover soup in the steam table
 

- Use leftover chicken to make chicken soup.

 

I. 2)
- The rice and the cleaning tools have been stored incorrectly. Keep away food products from materials
that has chemicals to avoid food contamination. We must store food in their designated storage
areas.

- The food (Rice) is stored on the floor. It must be stored in a proper area to avoid food contamination.

- The spilled out food should be cleaned up properly for it may also cause food contamination.

- The boxes/boxes of foods is not labeled. Every box should have label to avoid unwanted incidents.

- The refrigerator is open and overstocked.

- The boxes in the refrigerator doesn’t have labels.

II.
 No, because green onion is not properly stored, Julia should follow the proper way of storing green onion
like first place green onions in a jar and fill it with an inch or two of water, just enough to cover the roots.
Then place the jar on the windowsill in your kitchen. Your onions will not only stay fresh but also will
continue to grow. Change or add water every couple of days, as needed.-
Second place your green onions in a jar with a bit of water, just like option 1. Then cover them with a
plastic bag and store them in the refrigerator. Replace the water every couple of days. Just be sure to put
them where they aren't likely to get knocked over.
Third, wrap the ends of your green onions in a slightly damp paper towel. Then place them inside a
plastic bag or storage container. Re-moisten the paper towel if it dries out; replace it if it becomes too
wet.

III. 1)
  
Yes. You should use different cutting board. A red chopping board is used
for high risk food including chicken and other raw meats. The blue
chopping board is for raw fish. The white chopping board is used for dairy
products such as the cutting of cheese. Brando also practices proper
hygiene.

III. 2)
CASE STUDY #2
PUMPKIN SOUP
Critical Control Points:
• Chicken needs reach a temperature of 165°F (74°C) for 15 seconds before being
served. Measure at the thickest part of the food. If the chicken has not reached the
necessary temperature, do not serve.
• Whipping Cream- Buy from licensed/approved suppliers which are reliable and
check suppliers’ quality specification
• Vegetables- Cut fruit/vegetables should be stored in containers and covered by
lids or cling wrap.
- Cut fruit/vegetables should be stored inside refrigerator maintained at 4oC or
below to prevent bacterial growth.
• Fruit/Vegetables purchase:
-Caterers should ensure that all food received are fresh and safe.

PUMPKIN SOUP
CEASAR SALAD
Critical Control Points
•Check if the lettuce has rotten patches, insect bites, and pest. If
there is reject it immediately, only use fresh lettuce.
•Rinse the lettuce thoroughly before using it.
•If the dressing is store bought make sure to check the expiry date. If
you are planning to make it yourself make sure to use clean
equipment and clean your hands.
•Make sure to check the expiry date of the croutons if packaged, if
you'll make it by yourself make sure to use fresh bread.
•Prepare the salad by the order do not make it in advance as it will
make the salad soggy after long duration of being made.

CEASAR SALAD
MAKI TUNA ROLL
CRITICAL CONTROL POINTS:
•When receiving the tuna, it must be 40 degrees Fahrenheit or lower
•Prepare and hold the rice at 140 degrees Fahrenheit or higher
•Prepare, cool, and hold rice at 40 degrees Fahrenheit or lower
•The vinegar is required to be added in the rice as its additive for
preservation the pH level must be >4.6

MAKI TUNA ROLL

RIB-EYED STEAK WITH HERB BUTTER (MID RARE)
Critical Control Points:
• When selecting a ribeye, you are looking for a good amount of marbling on the
steak. The marbling is what a ribeye is known for and really enhances the flavor of
the steak.
•The USDA recommends a minimum of 145°F for steak to be done. However, for
most chefs that is medium temperature and honestly most people consider that
overcooked. For a perfect medium rare steak you want the internal temperature to
be 130° to 135°F.
•Use thermometer to ensure your steak is at your desired doneness. But best
practice for a medium rare steak is cooking the ribeye steak for 4 to 5 minutes per
side then removing from heat and letting the steak sit for 5 minutes to let the juices
redistribute.
•Oil the steak, not the pan.
•For pan searing a steak in a cast iron skillet, use oils that have a high smoke point.

RIB-EYED STEAK WITH HERB BUTTER (MID RARE)

CHOCOLATE MOUSSE
CRITICAL CONTROL POINTS
•When dealing with raw eggs we must be critical about it, when
dealing with small quantity we can use raw unpasteurized eggs
because it is still manageable but when dealing with huge
quantity it is best to purchase and use pasteurized eggs.
•Purchase good to high quality chocolate.
•Do not over beat the cream and egg whites as this will cause
splitting and curdling.
•When purchasing the cream make sure to check the packaging
because it comes in carton, and check the expiry date.

CHOCOLATE MOUSSE