Chapter 4 Study Guide

D) Time-temperature indicator

What device can be used to record time-temperature abuse during the delivery of food? A) Bimetallic stemmed thermometer B) Thermistor C) Thermocouple D) Time-temperature indicator

B) Immersion probe

Which probe should be used to check the temperature of a large stockpot of chili? A) Air probe B) Immersion probe C) Penetration probe D) Surface probe

C) Infrared

Which type of thermometer can read temperature without touching the item's surface? A) Air probe B) Immersion probe C) Infrared D) TTI

C) It must be washed, rinsed, and sanitized

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A) It must be dried with a paper towel B) It must be turned over to the other side C) It must be washed, rinsed, and sanitized D) It must be rinsed in hot water and air-dried

A) +/- 2 degrees Fahrenheit or +/- 1 degrees Fahrenheit

A thermometer used to measure the temperature of food must be accurate to what temperature? A) +/- 2 degrees Fahrenheit or +/- 1 degrees Fahrenheit B) +/- 4 degrees Fahrenheit or +/- 3 degrees Fahrenheit C) +/- 6 degrees Fahrenheit or +/- 5 degrees Fahrenheit D) +/- 8 degrees Fahrenheit or +/- 7 degrees Fahrenheit

C) Between 70 degrees Fahrenheit and 125 degrees Fahrenheit

At what temperature do most foodborne pathogens grow most quickly? A) Between 0 degrees Fahrenheit and 41 degrees Fahrenheit B) Between 45 degrees Fahrenheit and 65 degrees Fahrenheit C) Between 70 degrees Fahrenheit and 125 degrees Fahrenheit D) Between 130 degrees Fahrenheit and 165 degrees Fahrenheit

D) Up to the dimple in the thermometer stem

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A) Up to the tip of the thermometer stem B) Just past the tip of the thermometer stem C) Past the dimple of the thermometer stem D) Up to the dimple in the thermometer stem