Flow of food Introduction
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| For thick food items | show 🗑
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| show | Thermocouples and Thermistors
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| show | Immersion probes
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| show | Surface probes
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| Used for internal temperatures in thin foods like burgers | show 🗑
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| Use to check air temperatures inside ovens and coolers. | show 🗑
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| Measure food and equipment surfaces | show 🗑
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| are attached to frozen foods to show if the food has been time temperature abuse the food has been time temperature abuse | show 🗑
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| show | 30 seconds or until indicator stops
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| show | 15 seconds
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| After cutting raw chicken the cutting board should be | show 🗑
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| show | designated cutting boards
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| Infrared thermometers should be used to measure the | show 🗑
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| Temperature that foodborne pathogens grow the most quickly at | show 🗑
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| Use what probe to check stock pot of soup | show 🗑
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| show | Glass thermometer
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
pklein
Popular Culinary Arts sets