Chapter 5

Question 1

The Flow of Food

Answer 1

The flow of food is the steps food takes as it travels through your establishment. You are responsible for the safety of the food at every point in this flow. The steps are purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and service.

Question 2

Bimetallic

Answer 2

A bimetallic stemmed thermometer checks temperature from 0F to 220F. This makes it useful or checking temperatures during the flow of food. A bimetallic stemmed thermometer measures temperatures through a metal stem. When checking temperatures, insert the stem into the food up to the dimple. This trait makes the thermometer useful for checking the temperature of large or thick food. Less practical for thin foods.

Question 3

Thermocouples and Theremostors

Answer 3

Thermocouples and thermostors are common types of thermometers in foodservice operations. These tools are similar, the difference between them is the technology inside of them. Thermo couples and thermistors measure temperatures through a metal probe and the temperatures are on a digital display. The sensing area is on the tip of their probe, this means you do not have to stick them into the food as far as a bimetallic to get an accurate reading. They are good for both thin and thick foods.

Question 4

Time-temperature indicator (TTI)

Answer 4

A time-temperature indicator (TTI) is a tag that is attached to the packaging by the supplier. A color change appears in the TTI window if the food has been time-temperature abused during shipment or storage. The color change is not reversible, so you know if the items has been abused.

Question 5

Calibration

Answer 5

Calibration is the adjustment of a thermometer. This needs to happen when a thermometer is bumped, dropped, or goes through a severe temperature change. Thermomerters that cannot be calibrated should be replaced or sent back to the manufacturer for callibration.

Question 6

Ice-point method

Answer 6

The ice-point method is one way to callibrate a thermometer. It involves adjusting the thermometer to the temperature at which water freezes (32F). Fill a large container with ice. Use crushed ice if possible. Add tap water until the container is full. Put the thermometer stem or probe into the ice water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator stops moving. Adjust the thermometer so it reads 32F.

Question 7

Boiling-point method

Answer 7

The boiling-point method is one way to callibrate a thermometer. It involves adjusting the thermometer to the temperature at which water boils (212F depending on your elevation). Bring clean tap water to a boil in a deep pan. Put the thermometer stem or probe into the boiling water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator stops moving. Adjust the thermometer so it reads 212F.

Question 8

How to prevent cross contamination

Answer 8

To prevent cross-contamination, keep ready-to-eat and raw food separated. When possible, use separate equipment for each type of food. Clean and sanitize all work surfaces, equipment, and utensils before and after each task. When separate equipment cannot be used, prep ready-to-eat food and raw meat, poultry, and fish at different times. Prepping ready-to-eat food first minimizes the chance for contamination. Similarly, you can buy food items that do not require much preparation or handling.