chapter 5 - the flow of food intro

bimetallic stemmed thermometer

0-220 F has sensing area, dimple, calibration nut, indicator head, easy to read markings best used for large/thick foods

calibration

adjustment to regain accuracy thermometers lose accuracy when they are dropped or bumped

while getting ready to check the temp of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. what should the chef do next? a. check dimple b. calibrate thermometer c. clean and sanitize thermometer d. take temp of roast chicken

b. calibrate thermometer

what temp do most foodborne pathogens grow most quickly? a. 0-041 b. 45-65 c. 70-125 d. 130-165

c. 70-125

what device can be used to record TT abuse during food delivery? a. thermocouple b. thermistor c. TT indicator d. bimetallic stemmed thermometer

c. TT indicidator

which thermometer is limited to measuring surface temp? a. thermistor b. thermocouple c. infrared thermometer d. bimetallic stemmed thermometer

c. infrared thermometer

how far must bimetallic thermometer be inserted into food to give an accurate reading? a. just past the tip b. 1/2way between tip and dimple c. up to the dimple d. past the dimple

c. up to the dimple

a food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep veggies. what must be done to the cutting board? a. dried with paper towel b. turned over to other side c. washed, rinsed, sanitized d. rinsed in hot water and air-dried

c. washed, rinsed, sanitized

what probe should be used to check the temperature of a chicken breast a. air probe b. surface probe c. immersion probe d. penetration probe

d. penetration probe

accuracy of thermometers

food thermometer - +/- 1 or 2 degrees F air thermometer - +/- 1.5 to 3 degrees F

protocol for taking a temperature

insert thermometer into thickest part of food take more than one reading in different spots let stand for 15 seconds

time-temperature indicator (TTI)

measure both time and temperature change in color means there has been TT abuse

infrared (laser) thermometers

measure temperature surface don't touch the surface less cross-contamination, damage to food no barrier b/w food and therm

thermocouples/thermistors

metal probe, digital display sensor is on the tip so you don't insert into food so deeply. good for thick and thin food

flow of food

purchasing, receiving, storage, prep, cooking, holding, cooling, reheating, serving

boiling point method

submerging thermometer in water at 212 degrees F (boiling)

ice point method

submerging thermometer in water at 32 degrees F (freezing)

what are some ways food can be TT abused?

thawed incorrectly not reheated or cooked to correct temperature

how can cross-contamination be prevented in the operation?

using separate equipment cleaning and sanitizing all work surfaces, equipment, and utensils preparing raw meat and R2E food at dif times

cleaning thermometer

wash, rinse, sanitize, and air dry thermometers before and after using thermometers to prevent contamination

when to calibrate thermometer

when it is dropped or bumped after they're exposed to extreme temp changes before deliveries before each shift