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