Chapter 5 The Flow of Food: An Introduction

Question 1

The flow of food

Answer 1

Many things can happen to food as it moves from purchasing and receiving through storing and prepping cooking, holding, cooling, reheating and serving

Question 2

Bimetallic Stemmed Thermometer

Answer 2

Checks temperature is from 0 Fahrenheit to 220 Fahrenheit this makes it useful for checking temperatures during the flow of food

Question 3

Thermocouples and Thermistors

Answer 3

They measure temperatures through a metal probe temperatures are displayed digitally.

Question 4

Calibration

Answer 4

Thermometers can’t lose their accuracy when they are bumped or dropped it can also happen when they go through a severe temperature change

Question 5

Ice point method

Answer 5

Involves and chest in the thermometer to the temperature at which water freezes at 32 Fahrenheit

Question 6

Boiling point method

Answer 6

Involves adjusting the thermometer to the temperature at which water boils 220 Fahrenheit

Question 7

How to prevent cross contamination

Answer 7

You separate equipment for Roth and ready to eat foods
Clean and sanitize before and after tasks
Prep raw and ready to eat foods at different times
Buy prepared foods