Chapter 5

Question 1

The Flow of Food

Answer 1

Path that food takes through an operation, from purchasing and receiving through storage, preparing, cooking, holding, cooling, reheating, and serving.

Question 2

Bimetallic Stemmed Thermometer

Answer 2

The most common and versatile type of thermometer, which measures temperature through a metal stem with a sensor in the end.

Question 3

Thermocouples and Thermosistors

Answer 3

Both are thermometers that check food temperature through a sensor at the tip of a metal probe.

Question 4

Time-temperature Indicator

Answer 4

Time and temperature monitoring device attached to a food shipment to determine if the products temperature has exceeded safe limits during shipment or storage.

Question 5

Calibration

Answer 5

Process of adjusting a thermometer to a known standard, such as the freezing point or boiling point of water, to ensure that the thermometer gives accurate readings.

Question 6

Ice-point Method

Answer 6

Method of calibrating a thermometer based on the freezing point of water.

Question 7

Boiling-point Method

Answer 7

Method of calibrating a thermometer based on the boiling point of water,

Question 8

How to prevent cross contamination

Answer 8

use separate equipment for raw and ready to eat food, clean and sanitize before and after tasks, prep raw and ready to eat food at different times, and buy prepared food.