ideka

Question 1

The path that food takes in an operation, from the operation’s purchase to its service of the food

Answer 1

Flow of food

Question 2

Flow of food

Answer 2

The path that food takes in an operation, from the operation’s purchase to its service of the food

Question 3

Cross-contamination

Answer 3

Result when pathogens spread from one surface or food to another.

Question 4

Result when pathogens spread from one surface or food to another.

Answer 4

Cross-contamination

Question 5

Result when food has remained too long in the temperature danger zone, 41°F to 135°F (5°C to 57°C), which is the range in which pathogens grow well; the longer food stays in the temperature danger zone, the more time pathogens have to grow. In addition, food is time-temperature abused any time it is cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.

Answer 5

Time-temperature abuse

Question 6

Time-temperature abuse

Answer 6

Result when food has remained too long in the temperature danger zone, 41°F to 135°F (5°C to 57°C), which is the range in which pathogens grow well; the longer food stays in the temperature danger zone, the more time pathogens have to grow. In addition, food is time-temperature abused any time it is cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.

Question 7

This type of thermometer can check temperatures from 0°F to 220°F (-18°C to 104°C) through its metal stem, which makes it useful for checking both hot and cold types of food. The sensing area of the thermometer goes from the tip of the stem to the dimple; when checking temperature, insert the stem into the food up to the dimple.

Answer 7

Bimetallic stemmed thermometer

Question 8

Bimetallic stemmed thermometer

Answer 8

This type of thermometer can check temperatures from 0°F to 220°F (-18°C to 104°C) through its metal stem, which makes it useful for checking both hot and cold types of food. The sensing area of the thermometer goes from the tip of the stem to the dimple; when checking temperature, insert the stem into the food up to the dimple.

Question 9

To adjust a thermometer to ensure it gives a correct reading.

Answer 9

Calibrated

Question 10

Calibrated

Answer 10

To adjust a thermometer to ensure it gives a correct reading.

Question 11

Ice-point method

Answer 11

To calibrate, or adjust, a thermometer based on the temperature at which water freezes in order to ensure its accuracy.

Question 12

To calibrate, or adjust, a thermometer based on the temperature at which water freezes in order to ensure its accuracy.

Answer 12

Ice-point method

Question 13

To calibrate, or adjust, a thermometer based on the temperature at which water boils in order to ensure its accuracy.

Answer 13

Boiling-point method

Question 14

Boiling-point method

Answer 14

To calibrate, or adjust, a thermometer based on the temperature at which water boils in order to ensure its accuracy.

Question 15

Boiling

Answer 15

Describes the point where water is hot enough that bubbles form and rise to the top as vapor (steam)

Question 16

Describes the point where water is hot enough that bubbles form and rise to the top as vapor (steam)

Answer 16

Boiling

Question 17

What is the range of the temperature danger zone?

Answer 17

41 degrees (F) - 135 degrees (F)

Question 18

What temperatures in the temperature danger zone do pathogens most grow in?

Answer 18

70 degrees (F) - 125 degrees (F)

Question 19

If food has sat out for ___ ___ of time (no matter if it’s hot or cold) you should ____ ____ ____

Answer 19

4 hours
Throw it out