Chapter 5, the flow of food: an introduction

Question 1

Flow of food

Answer 1

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

Question 2

Bimetallic stemmed thermometer

Answer 2

checks temp 0-220 degrees, useful for checking temp during flow of food

Question 3

thermocouples and thermistors

Answer 3

measure temp through a metal probe and temp displayed digitally

Question 4

time-temperature indicator

Answer 4

monitors time and temperature

Question 5

Calibration

Answer 5

When a thermometer needs an adjustment to show correct temp.

Question 6

ice-point method

Answer 6

adjust thermometer to temp at which water freezes

1) fill container w ice and add water
2) put stem in water and wait 30 secs
3) adjust thermometer to read 32

Question 7

boiling-point method

Answer 7

adjust thermometer to temp at which water boils

1) bring water to boil
2) put stem probe in water for 30 seconds
3) adjust to read 212

Question 8

how to prevent cross contamination

Answer 8

wash, rinse, and sanitize thermometer and store in clean spaces