Chapter 6 - Food Science

Corrective action

A food handler check the temp of soup and it had fallen below 135 after 2 hours. Reheated, what step was

It must be washed, rinsed and sanitized

A food handler has finished trimming chicken on a cutting board and need cutting to prep veggies

+-2F or +-1C

A thermometer used to measure the temperature of food must be accurate to what temperature

Between 70-125

At what temperature do most foodborne pathogens grow most quickly

Up to the dimple in the thermometer

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading

Washed, rinsed, sanitized, and air dried

How should be thermometers be cleaned and sanitized

Service

Last step of flow of food

4 hours

TCS must be thrown out if stays in the temperature danger zone

+-3F ot +-1.5C

Thermometers used to measure air temp in food storage equipment need to be accurate to what temp

Purchasing, receive it, storing, preparation, cooking, holding, cooling, reheating, and service

What Are the step in the flow of food

TTI Time - Temp indicator

What device can be used to record time-temperature abuse during the delivery of food

Use separate equipment for raw and ready to eat food

What is one way to prevent cross contamination

purchasing

What is the first step

Air probes

What probe is used to check the temp inside coolers and ovens

Surface probe

What probe should be used to check the temp of a griddle

Penetration probe

What probe should be used to check the temperature of a chicken breast

Calibrated

What should be done to thermometers be done regularly to make sure they are accurate

Immersion probe

What thermometer should be used to check fryer oil

Infrared thermometer

Which thermometer is limited to measuring surface temperatures

Calibrate the thermometer

While getting ready to check the temp of a roast chicken. Thermometer is dropped onto prep table...What should he do next