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ServSafe chapter 4
Question | Answer |
---|---|
What is the temperature that pathogens survive and grow? | Between 40 to 135 degrees fahrenheit. |
Why should you always shock food thermometers before use? | To make sure it will tell the right temperature. |
What temperatures do pathogens grow rapidly? | Between 70 to 125 degrees. |
How many types of propes (food thermometer) are there? | 4 |
What are Infrared (lazer) thermometers for? | It is to check the temperature of food that is in a sealed bag. |
Where do time-temperature indicators (TTI) come from? | The supplier where you got the food from with put it in there. |
Why do you have to clean thermometers before and after you use them? | So no cross contamination happens. |
When the thermometer loses its accuracy what needs to be done? | It needs to be caliberated or adjusted. |
When can the glass thermometer be used? | When in a shatter proof casing. |
How is the glass thermometer be a physical contaminant? | When the class breaks the liquid and pieces of glass will will get in the food and contaminate it. |
Where is the probe inserted? | The thickest part of the meat which is usually the center. |
What do you use to calibrate a thermometer? | The thermometer either hot or ice water. |
How long should you keep the thermometer in the food after being inserted? | At least 15 seconds. |
When does a thermometer have to be calibrated? | After being dropped and before every shift and before a delivery comes. |
What is the area that takes the temperature called? | The sensing area. |