CHAPTER 5, THE FLOW OF FOOD: AN INTRODUCTION

Question 1

The Flow of Food

Answer 1

The flow of food includes the following; flow of purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and service.

Question 2

Bimetallc Stemmed Thermometer

Answer 2

This thermometer checks temperature ranging from 0-220 degrees and is used very much in the process of the flow of food.

Question 3

Thermocouples and Thermistors

Answer 3

These measure the temperature through a metal probe and the temperature displayed digitally

Question 4

Time-temperature indicator (TTI)

Answer 4

what is used to measure time and temperature.

Question 5

Calibration

Answer 5

The adjustment of a thermometer. This happens when a thermometer is bumped, dropped, or goes through a severe temperature change. Thermometers that cannot be calibrated should be replaced or sent back to the manufacturer for calibration.

Question 6

Ice-Point Method

Answer 6

The steps of the Ice Point Method is as follows
1: Fill container w ice and add water
2: Put stem in water and wait 30 secs
3: Adjust thermometer to read 32
This is the less common method to calibrating your thermometer.

Question 7

Boiling-Point Method

Answer 7

The steps of the Boiling point method as follows
1: Bring water to boil
2:Put stem probe in water for 30 seconds
3: Adjust to read 212F
This is to calibrate your thermometer and is a more common method

Question 8

How to prevent cross contamination

Answer 8

Use all separate equipment for raw and ready-to-eat food, also clean and sanitize before and after tasks, and prep raw and ready to eat food at different times, and buy already prepared food.