Chapter 5 The Flow of Food: An Introduction

Question 1

The Flow of Food

Answer 1

Purchasing > Receiving > Storing > Preparation > Cooking > Holding > Cooling > Reheating > Service

Question 2

Bimetallic Stemmed Thermometer

Answer 2

Checks temperatures from 0degF to 220degF.

Useful to use during receiving and in a hot or cold holding unit.

Question 3

Thermocouples and Thermistors

Answer 3

Common types of thermometers in foodservice operations. These tools are similar. the difference between them is the technology inside.

Question 4

Time-temperature indicator (TTI)

Answer 4

Devices that monitor both time and temperature. Tags attached to packing by the supplier. A color change appears in the TTI window if the food has been time-temperature abused during shipment or storage.

Question 5

Calibration

Answer 5

An adjustment, to give a correct reading.

Question 6

Ice-point Method

Answer 6

Involve adjusting the thermometer to the temperature at which water freezes (32F(OdegCels)

Question 7

Boiling-point Method

Answer 7

Involve adjusting the thermometer to the temperature at which water boils (212F(10OdegCels, depending on your elevation)

Question 8

How to prevent cross contamination

Answer 8

Keep ready to eat and raw food separated. When possible, use separate equipment for each type of food.Clean and sanitize all areas and surfaces, and equipment. Prepping ready to eat food first minimizes the chance for contamination.