Name: De Guzman, Chryslee

Section: Hab

Activity 14: Case Study: Prepping Errors

Instructions: Basing on the knowledge that you have gained in Unit 8, read carefully the case below and
answer in essay format.

Bret knew that it would be a busy day for him in the kitchen. He started his prepping duty by
taking the case of frozen raw shrimp out of the freezer. To thaw it quickly, he placed the frozen shrimp
into the prep sink and turned on the hot water. While waiting for the shrimp to thaw, Bret took several
fresh whole fish out of the walk-in refrigerator. He brought them back to the prep area and began to
clean and fillet them. When he was done, he placed the fillets in a pan and returned them to the walk-in
refrigerator. He rinsed off the boning knife and cutting board in the sink, and wiped off the worktable
with a dishtowel.

Then, Bret transferred the shrimp from the sink to the worktable using a large colander. On the
cutting board, he peeled, deveined, and butterflied the shrimp in a covered container in the refrigerator,
and then started preparing the vegetables.

What food preparation errors did you observe?

The food preparation errors that I observed was the way he thaws the shrimp. Shrimps can absorb the
water and get mushy and disintegrate, and using hot water to thaw is not advisable. Actually, no need to
defrost shrimp before cooking. Also, Bret should wash the fillet in cold water and dry it with a clean
cloth or paper towels then wrap the clean fish in waxed paper, plastic wrap or aluminum foil before
storing it back to the walk in refrigerator.