Module 4 - ServSafe Flashcards
What is the flow of food? (4)
- Purchasing
- Receiving
- Storing
- Service
May include additional steps such as: preparation, cooking, holding, cooling, and reheating
Is simply wiping down a cutting board enough to prevent cross contamination between different food items? Yes or No?
No!
You should wash, rinse, and sanitize all work equipment if switching between different food items
Before AND After each task
It is safe for different types of food to be prepped at the same time. True or False?
False!
Should you prep ready to eat food first or raw food first?
Ready to eat food
How long can food stay in the danger zone before needing to be thrown out?
4 Hours
There are three types of thermometers, what are they? (3)
- Bimetallic Stemmed Thermometers
- Thermocouples
- Thermistors
What are some traits of the Bimetallic Stemmed Thermometer? (3)
Used for temperatures between 0F and 220F
Stick until the dimple of the stem
Great for thicker/larger foods
What are some traits of the thermocouple and the thermistors? (4)
May or May not have a permanent probe attached to it
Temperatures are displayed digitally
Stick the probe down to the tip.
Great for thinner foods
There are four different types of probes, what are they? (4)
- Immersion Probe
- Surface Probe
- Penetration Probe
- Air Probe
What are each probe great for checking? (4)
Immersion
Surface
Penetration
Air
- Liquids
- Flat equipment
- Thin foods
- Air in coolers/ovens
What are some Infrared Thermometer traits? (2)
- Measure temperature of foods or equipment systems
- Does not need to touch the surface
There are two ways to fix a thermometer, what are they? (2)
- Adjusting temperature to when the water freezes
- Adjusting temperature to when the water boils
They should be reset before each shift and before deliveries arrive
Some thermometers cannot be fixed and need to be replaced
How much should food temperatures differ?
+/- 2F
How much should air temperatures differ?
+/- 3F
