Chapter review
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| show | Bimetallic stemmed, Thermocouple, Thermistor, Infrared,Stick on (TTI)
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| When checking temperatures, what part of the product do you insert it in? | show 🗑
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| show | Bimetallic stemmed.
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| How is it calibrated? | show 🗑
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| Which thermistor probe attachment is used to measure temperature in a deep pot of soup? | show 🗑
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| Which thermistor probe attachment is used to measure temperature of a walk in refrigerator? | show 🗑
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| show | Temperature Danger Zone
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| What happens in the TDZ? | show 🗑
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| What is the temperature range in the TDZ? | show 🗑
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| show | When products are in the TDZ.
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| What does TCS food stand for? | show 🗑
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| How can you avoid Temperature Abuse? | show 🗑
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| Name 3 TCS foods. | show 🗑
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| show | When bacteria is moved from one surface to another.
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| What is the number 1 way to prevent cross-contamination? | show 🗑
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| show | Change cutting board between cutting raw meats and vegetables, do not cut raw meats next to raw vegetables etc.
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| When can you use the same cutting board for raw meats and then fresh vegetables? | show 🗑
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| How does buying prepared foods cut back on cross-contamination? | show 🗑
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| A thermometer must be accurate within how many degrees? | show 🗑
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| What temperature does bacteria grow the most rapidly in the TDZ? | show 🗑
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