Chapter 5 The flow of food an introduction
held at the wrong temperature
food is being temperature abused when it is
4 hours
Food must be thrown out after remaining in the temperature danger zone for
prep raw and ready to eat food at different times
How can the risk fo cross contaminatino be reduced when prepping different types of food on the same prep table?
15 seconds
How long after inserting a bimetallic stemmed thermometer in food must you wait for the reading to steady?
time temperature abuse
Limiting the amount of food that can be removed from a cooler when prepping it can help prevent
to prevent cross contamination
an operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves.
between 41-135*f
Pathgens are likely go grow well in ameat stew that is
70*F and 125*F
Pathgens grow most rapidly at temperatures between
before and after use
Thermometers should be calibrated
+ or - 2*F or +- 1*C
Thermometers that measure the temperature of food must be accurate to
Regularly recording temperatures
This can help prevent time temperature abuse
cross-contamination
Using one set of cutting boards for raw poultry and another set of cutting boards for ready to eat food.
Keeping it accurate
What is the calibration nut on a bimetallic stemmed thermometer used for?
41*F to 135*F
What is the temperature range of the temperature danger zone?
Surface
What thermocouple probe would be used to check the temperature fo a grill?
Immersion
What thermocuople probe would be used to check the temperature of a pot of soup?
212*F
When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if your location is at sea level?
in the thickest part of the food
When checking the internal temperature fo food, where should the thermometer be inserted?
be held close to the food
When using an infrared thermometer, it must
32*F
When using the ice point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
Penetration
Which termocouple probe should be used to check the temperature of a pork roast?
show if food has been time temperature abused during shipment
what do time temperature indicators do?
it helps keep equipment separate
what is the purpose of color coded equipment?
Surfaces must be cleaned and sanitized
what must be done after completing each prep task to reduce the risk of cross contamination?
Infrared Thermometer
which temperature measuring device is designed for measuring surface temperatures?
