Question

At 6:00 AM, Annie started her workday at The Little Bistro. After a quick meeting with the chef, her first task was to make the broccoli quiches for the lunch special. By 6:15 AM, she had collected all the ingredients. She set salt, eggs, cream, butter, and cheese on the prep table. On her last trip to the cooler, she got the broccoli. It took over an hour to wash and chop it. Finally, Annie was able to make the quince filling. Leaving the leftover eggs and cream on the table, she got out the premade quiche crusts from the freezer and poured the filling. By the time she got the quiches in the oven, it was 10:45 AM.

Twenty-five minutes later, Annie checked the quiches. They were supposed to bake for around 30 minutes. However, she did not want to overcook them. The chef said their internal temperatures needed to be 155℉. Annie used an infrared thermometer to check the temperature of one of the quiche in two places. The readings were in the correct range. She took the quiches out of the oven and set them on a table to cool.

While the quiches cooled, Annie went to work making fruit salad. She washed her hands and put on gloves. As she headed back to the prep table with the melon, strawberries, and grapes, she noticed the eggs and cream she left out. She quickly put them back in the cooler. Then she wiped down the table and started prepping the melon.

What did Annie do wrong? Hint: There are about 6-7 mistakes.

Answer 1

Annie made several mistakes during her workday. Here are some of the mistakes:

1. Annie started her workday at 6:00 AM but did not start making the quiches until 6:15 AM. She could have used this time to start washing and chopping the broccoli instead of wasting time.

2. Annie left the eggs and cream out on the prep table while making the quiche filling. This could lead to foodborne illnesses.

3. Annie used premade quiche crusts from the freezer instead of making the crusts from scratch.

4. Annie did not set a timer for the quiches and relied on visual inspection and temperature readings to determine if they were done.

5. Annie left the eggs and cream out on the prep table again when making the fruit salad.

6. Annie did not wash the melon before prepping it.

7. Annie did not wear gloves when prepping the melon, which could lead to contamination.

Overall, Annie needs to improve her food safety practices and time management skills to ensure that she is working efficiently and safely.

Answer 2

- She should have washed her hands before making the quiches.

- She left the eggs and dairy at room temperature for too long. The quiche filling was at room temperature for four hours and 30 minutes. The leftover eggs and dairy were at room temperature for five hours. She should have thrown away the leftover eggs and dairy.

- She used the wrong kind of thermometer to check the internal temperature of the quiches.

- She let the quiches cool at room temperature and did not store them correctly.

- She did not clean and sanitize the prep table after she finished preparing the quiches and before prepping the fruit.

Step-by-step explanation: