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Serv Safe Chapter5
Flow of food Introduction
Question | Answer |
---|---|
For thick food items | Bimetallic Stemmed Thermometer |
Sensing area on thermometer is at the tip | Thermocouples and Thermistors |
For checking temperatures of liquids | Immersion probes |
Used to check flat surfaces like a griddle | Surface probes |
Used for internal temperatures in thin foods like burgers | Penetration probes |
Use to check air temperatures inside ovens and coolers. | Air probes |
Measure food and equipment surfaces | Infrared Thermometers |
are attached to frozen foods to show if the food has been time temperature abuse the food has been time temperature abuse | Time Temperature Indicator "TTI" |
How long should a thermometer be held under ice water when calibrating | 30 seconds or until indicator stops |
When taking a temperature of foods, insert probe into thickest part and wait how long | 15 seconds |
After cutting raw chicken the cutting board should be | washed, rinsed and sanitized |
To prevent cross-contamination used what when prepping meals | designated cutting boards |
Infrared thermometers should be used to measure the | surface temperature of a grill |
Temperature that foodborne pathogens grow the most quickly at | between 70 to 125 degrees |
Use what probe to check stock pot of soup | Immersion probe |
What type of themometer is NOT appropriate for use in a restaurant | Glass thermometer |