Chapter 5, the flow of food Flashcards
1
Q
The flow of Food
A
purchasing,receiving, prepping, cooking, holding, cooling, reheating, and serving
2
Q
bimetallic stemmed thermometer
A
temps between 0 and 220
3
Q
thermocouples and thermitors
A
measures temp through metal probe, temp is digitally displayed.
4
Q
time-temp indicator
A
tags attached to packaging, color changes if time temp was abused during shipping
5
Q
calibration
A
adjustment to give correct reading
6
Q
ice point method
A
adjust temp by putting thermometer in ice water
7
Q
boiling point method
A
adjusts temp by putting thermometer in boiling water
8
Q
how to prevent cross contamination
A
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 foods
