ServSafe Coursebook Chapter 5

NO. Remove anything between the thermometer and the food, food package or equipment.

Can infrared (laser) thermometers take accurate readings through barriers such as metal or glass?

When enclosed in a shatterproof casing.

Glass thermometers can be a physical contaminant if they break. They can only be used under what conditions?

1. Monitoring 2. Using the correct tools to monitor 3. Recording temperatures 4. Limiting the amount of time food spends in the temperature danger zone (Time and Temperature Control) 5. Corrective action (Reheating food or throwing it out)

Good policies and procedures to avoid time and temperature abuse of food include what 5 guidelines?

Air temperature or the internal temperature of food.

Infrared thermometers cannot measure _____________ or _________________________.

70 degrees F - 125 degrees F

Pathogens grow the fastest between what temperatures?

Wash, Rinse and Sanitize

Pathogens such as Salmonella can contaminate food through cross-contamination. What must you do to prevent this?

1. Use separate equipment 2. Cleaning and sanitizing 3. Prepping food at different times 4. Buying prepared food

Prevent cross contamination between raw and ready to eat food by following what four guidelines?

+/- 3 degrees F.

Thermometers used to measure air temperature in food-storage equipment must be accurate to

+/- 2 degrees F.

Thermometers used to measure the temperature of food must be accurate to_______________.

Maximum registering thermometer

This thermometer indicates the highest temperature reached during use and is used when temperature readings cannot be continuously observed. It works well for checking final rise temperature of dishwashing machines. What is it?

Infrared thermometers do not touch a surface to check its temperature. This means there is less chance for cross contamination.

What is the advantage of using an infrared (laser) thermometer to measure the surface temperature of a griddle instead of a surface probe?

Bimetallic stemmed thermometer

What is the best thermometer to use for large or thick food?

Immersion probe

What is the best tool to monitor the temperature of liquids such as frying oil, sauce, or soup?

Penetration probe

What is the best tool to monitor the temperature of thin food such as a hamburger patty or fish fillet?

1.Insert the probe into the thickest part of the food. 2.Take another reading in a different spot. The temperature may vary in different areas. 3. Before recording the temperature wait for the thermometer reading to steady. With bimetallic stemmed thermometers wait at least 15 seconds.

What is the correct way to check the temperature of food?

Surface probe or infrared (laser) thermometer

What monitoring equipment what tools could be used to check the surface temperature of a griddle?

Bimetallic stemmed thermometers, thermocouples, thermistors

What three types of thermometers commonly used in restaurant operations are __________,_________,and ____________.

Air probe

What tool should be used to check the temperature of an inside cooler, refrigerator or an oven?

Dimple

When checking temperatures with a bimetallic stemmed thermometer insert the thermometer up to the _______________.

Calibration nut

You can adjust the bimetallic stemmed thermometer to make it accurate by using its ______________

0 degrees F - 220 degrees F

Bimetallic stemmed thermometers can check temperatures from____________to______________.

Tip, Digitally

The sensing area on thermocouples and thermistors is on the ___________of the probe. Temperatures are displayed ____________________.

41 degrees F - 135 degrees F

The temperature danger zone is _________to___________.

Calibrated

Thermometers lose their accuracy and must be ___________________ before each shift or before the first delivery.

Time-Temperature Indicator or TTI

This device monitors both time and temperature and can be attached to packaging by the supplier. A color change appears in the window if the food has been time-temperature abused. What is it?

The ice-point method (adjust thermometer to 32 degrees )and the boiling point method (adjust the thermometer to 212 degrees).

What are 2 ways to calibrate a thermometer? Describe each method.

Below the dimple (From the tip of the stem to the dimple)

Where is the sensing area on a bimetallic stemmed thermometer?