Chapter 5, The Flow of Food

Question 1

The flow of food

Answer 1

purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, service.

Question 2

bimetallic stemmed thermometers

Answer 2

checks temperatures from 0-220 degrees F. it helps when checking the temperatures of food during the flow of food.

Question 3

thermocouples and thermistors

Answer 3

both common types of thermometers. they measure temperatures through a metal probe. you do not need to stick the probe as far into the food as you would a bimetallic stemmed thermometer.

Question 4

time temperature indicator

Answer 4

a device that monitors both time and temperature. it is a tag that is attached to packaging by the supplier. A color change appears in the TTI window if the food has been time temperature abused during shipment or storage.

Question 5

Calibration

Answer 5

when a thermometer gets bumped or drops, it can lose its accuracy so it needs an adjustment to the thermometer. there are two ways to do this.

Question 6

ice-point method

Answer 6

the ice point method involves adjusting the thermometer to the temperature at which water freezes.

Question 7

boiling-point method

Answer 7

the boiling-point method involves adjusting the thermometer to the temperature at which water boils.

Question 8

how to prevent cross contamination

Answer 8

use separate equipment for raw and ready to eat foods. colored cutting boards may help with this.
clean and sanitize before and after tasks. do not just rinse the equipment.
prep raw and ready-to-eat food at different times. if using the same space to prep ready-to-eat foods and meat, prep the ready-to-eat foods first.
buy food that does not require much preparation or handling.