Chapter 5 - The Flow of Food

Question 1

The Flow of Food

Answer 1

The movement of food. Starting with purchasing, receiving, storing, prep, cooking, holding, cooling, reheating, and service.

Question 2

Bimetallic Stemmed Thermometer

Answer 2

Checks the tempature from 0F to 220F (-18C to 104C). Useful for checking food during the flow of food.

Question 3

Thermocouples (and thermistors)

Answer 3

Common types of thermometers. They check temperatures from a metal probe. They sense the temperature through the tip of the rod.

Question 4

Time Temperature Indicator (TTI)

Answer 4

Monitor time and temperature. Color appears to see if the supplies has been time temperature abused.

Question 5

Cailbration

Answer 5

Adjustment. This can be needed when thermometers lose their accuracy after bring dropped or bumped.

Question 6

Ice-Point Method

Answer 6

Adjusting the thermometer to the temperature at which water freezes. (32F or 0C)

Question 7

Boiling Point Method

Answer 7

Adjusting the thermometer to the temperature at which water boils. (212F or 100C)

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.
Buy prepared food.