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Quantity Foods > Part 2 Flow of food > Flashcards

Part 2 Flow of food Flashcards

0
Q

T/F. Digital thermometers should always be left in food as it cooks.

A

F

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1
Q

T/F. Data loggers are the most commonly used thermometers in food service.

A

F

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2
Q

T/F. Glass or mercury thermometers can be substituted for metal thermometers.

A

F

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3
Q

T/F. Puncture bulk liquid packages to take the temperature reading.

A

F

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4
Q

T/F. Food thermometers should be accurate to 1-2 C

A

T

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5
Q

Bi-metallic thermometer

A

Common. Measures temperature through a metal stem with a sensor.

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6
Q

Boiling point method

A

Boiled water used to check thermometer accuracy. Note that the boiling point of water lowers with increased sea level.

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7
Q

Calibration nut

A

Part of a bi-metallic thermometer that adjusts the temperature.

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8
Q

Data logger

A

Unit that records air temperature at preset intervals and allows the data to be downloaded to a software program. Some models cans take internal temps with a probe.

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9
Q

Thermistor thermometer

A

Digital thermometer

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10
Q

Distance-to-spot ratio

A

The size of the area being evaluated by an infrared thermometer as it relates to distance

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11
Q

Infrared thermometer

A

Non contact thermometer that measure surface temperatures.

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12
Q

Time-temperature indicator (TTI)

A

A time and temperature monitoring device that is a strip of liquid crystals that change colour when packaged contents reach an unsafe temperature.

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13
Q

Thermocouple

A

A digital reading hand held thermometer that provides quick temp readings through a sensor on the tip of the stem

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14
Q

What internal temperature range should food thermometers be able to measure?

A

-18 to 104 C (0-220 F)

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15
Q

Are mercury or glass thermometers acceptable in food operations?

A

No, could break.

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16
Q

How do you prepare a solution for ice-point method?

A

50/50 water and ice

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17
Q

How do you take the temperature of bulk liquids?

A

Fold the bag over the stem or probe

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18
Q

How do you measure the temperature of packaged foods?

A

Insert the stem of probe between two packages, being careful not to puncture them

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19
Q

How do you measure the temperature of liquids?

A

Insert the stem or probe at least 2 inches/5 cm

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20
Q

How do you take the temperature of live shellfish?

A

Insert the stem or probe into the middle of the carton or case, between the shellfish

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21
Q

What is the safest and most reliable way to calibrate a thermometer?

A

The ice point method.

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22
Q

How long should you wait before you record the thermometer reading?

A

At least 15 s

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23
Q

The single most important aspect of food safety is…

A

Temperature control

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24
If the sensing thermometer touches the bottom of a food container you should...
Perform a new reading immediately
25
A thermometer should be calibrated...
If it has been dropped or after an extreme temperature change.
26
T/F. Shellfppish shells should be opened when they are received.
F
27
T/F. Home canned products are acceptable as long as you know the supplier.
F
28
Aseptically packaged.
Packaging a product in sterilized containers followed by hermetic sealing to prevent microbiological recontamination of the sterile product.
29
Define: hazards
Items that may contaminate food at any time during its flow through a food service or food retail operation
30
Lot code
Serialized number printed in an individual container that served as a reference or ID number to track product info.
31
Modified atmosphere packaging (MAP) foods
Air is removed from the food package and replaced with gases sucked as carbon dioxide and nitrogen
32
UHT foods
Treated at a very high temperature (min 140 c/284 F) for at least 5 s.
33
Vacuum packaged foods
Removing air from around a food product and sealing it
34
What is the receiving temperature for meats and poultry, fresh shellfish, fresh fish, shell eggs, and dairy products?
4 C or lower
35
What is the proper temperature for receiving frozen foods?
-18 C or lower
36
What temperature should hot foods be in receiving?
60 C or higher
37
If it is necessary to reject a shipment...
Obtain a signed credit slip from your delivery person.
38
T/F. Wash fruit and vegetables before storing.
F
39
T/F. Material safety data sheets are used to log temperatures in food storage areas.
F
40
T/F. Use your storage freezer to cool food before refrigerating it.
F
41
T/F. The warmest area in a refrigerator is near the door.
T
42
T/F. Store raw ground meat below raw chicken.
F
43
Define: food grade container.
Container that will not transfer harmful substances to the food it is holding.
44
Define: MSDS
Material safety data sheet. Lists data about a substance such as common and scientific names of chemicals, potential physical and health hazards, toxicity and reactivity, and directions for safe handling.
45
What risk is there in overloading cold storage?
Taxes cooling unit and cuts down air circulation.
46
Where should thermometers be placed in cold storage?
In the warmest area (usually near the door).
47
List high-risk items in the order they should be put in storage, top shelf to bottom shelf (6 items).
Cooked and ready to eat foods, raw fish, raw unground beef, raw pork/ham/bacon/sausage, raw ground beef/pork, raw poultry.
48
When should ready to eat, potentially hazardous food be discarded or frozen?
After 2-3 days.
49
Should storage shelves be lined?
No, reduces air circulation.
50
Can thawed food be refrozen after it's been cooked?
No
51
How soon should fish be used after receiving if stored on ice? Not stored on ice?
3 days. 48 hrs.
52
How soon should are poultry be used after recieving?
1-2 days
53
T/F. Thawing food at room temperature is safe.
F
54
T/F. Recipes should specify end product internal temperature.
T
55
T/F. In a buffet style service, new food can be mixed with old food.
F
56
T/F. Prepare meat and poultry salads 48 hrs before serving them.
F
57
T/F. Batters and breadings containing eggs are reusable if refrigerated.
F
58
In how what length of time can microorganisms double in quantity?
10-20 mn
59
What is the maximum cumulative time food should spend in the danger zone?
4 hrs
60
Define: blast chiller
Unit that chills food from 60 C to 2 C in 90 mn or less.
61
Define: one stage cooling
Process used for cooling food prepared at room temperature from 20 C to 4 C or less in 4 hrs.
62
What we the 4 approved ways to thaw food safely?
In a fridge at 4 C or lower, completely submerged under running potable water at a temperature of 21 C or lower (within 2 hrs), as part of the cooking process, in the microwave.
63
Under what conditions can you pool eggs?
If they are going to be used immediately.
64
If you are using your own batters and breadings, what are isomers precautions you should take?
Use pasteurized eggs, prepare batter in small batches, refrigerate all ingredients including what you are coating, do not reuse batter in which items have been dipped.
65
Temperature requirement: whole poultry
85 C for 15 s
66
Temperature requirement: poultry parts
74 c for 15 s
67
Temperature requirement: stuffing in poultry
74 C for 15 s
68
Temperature requirement: food mixtures containing poultry, eggs, meat, fish, or other potentially hazardous foods.
Cook to an internal temperature 74 C for 15 s
69
Temperature requirement: reheating
74 C for 15 s
70
Temperature requirement: pork
71 C for 15 s
71
Temperature requirement: ground or flaked meat
71 C for 15 s
72
Temperature requirement: lamb, veal, or beef
63 C for 15 s
73
Temperature requirement: eggs
63 for 15 s
74
How often should temperature be checked during holding?
Every 2 hrs
75
What two stages are required for cooling hot foods (give time and temp).
1: from 60 to 20 C or less, in 2 hrs. 2: from 20 to 4 C or less, in 4 hrs. Total max time of 6 hrs.
76
What depth of pan should thick foods, like chili, but cooled in?
No more than 5 cm (2 inches).
77
If good is not cooled properly, what corrective action can be taken?
Reheat to 74 C for at least 15 s within 2 hrs.

Quantity Foods (5 decks)

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