Chapter 5 The Flow of Food: an Introduction Flashcards
1
Q
The flow of food
A
prepping, holding, cooling, reheating, and serving
2
Q
Bimetallic Stemmed Thermometer
A
measures temperature through a metal stem with an indicator at the top
3
Q
Thermocouples and Thermistors
A
digital thermometers that use a metal probe and electric display
4
Q
Time-Temperature indicator (TTI)
A
tags that show whether a food has been time temperature abused
5
Q
Calibration
A
an adjustment to the thermometer to make it have an accurate reading
6
Q
Ice-point Method
A
adjusting the thermometer to the temperature that water freezes
7
Q
Boiling-point Method
A
adjusting the thermometer to the temperature that water boils
8
Q
How to prevent cross contamination
A
Use separate equipment, clean and sanitize, prep raw foods and different times, buy prepared food
