Chapter 5, The Flow of Food: An Introduction

Question 1

The Flow of Food

Answer 1

The flow of purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and service.

Question 2

Bimetallc Stemmed Thermomometer

Answer 2

A stemmed thermometer that can range from 0* to 220*, and ensures the ability to check food during the flow of food.

Question 3

Thermocouples and Thermistors

Answer 3

Both used a probe and digitally displayed system to show the temperature of both thick and thin food.

Question 4

Time-temperatiure indicator (TTI)

Answer 4

Indicators that can display the recorded temperature during shipment and the color cannot be reversed.

Question 5

Calibration

Answer 5

An adjustment or correction to display the correct temperature.

Question 6

Ice-point Method

Answer 6

adjusting the temperature at which water freezes (32*F)

Question 7

Boiling-point Method

Answer 7

Adjusting the thermometer to at which water boils (212F)

Question 8

How to prevent cross contamination

Answer 8

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, and buy already prepared food.