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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
Q

If the sensing thermometer touches the bottom of a food container you should…

A

Perform a new reading immediately

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25
Q

A thermometer should be calibrated…

A

If it has been dropped or after an extreme temperature change.

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26
Q

T/F. Shellfppish shells should be opened when they are received.

A

F

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27
Q

T/F. Home canned products are acceptable as long as you know the supplier.

A

F

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28
Q

Aseptically packaged.

A

Packaging a product in sterilized containers followed by hermetic sealing to prevent microbiological recontamination of the sterile product.

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29
Q

Define: hazards

A

Items that may contaminate food at any time during its flow through a food service or food retail operation

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30
Q

Lot code

A

Serialized number printed in an individual container that served as a reference or ID number to track product info.

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31
Q

Modified atmosphere packaging (MAP) foods

A

Air is removed from the food package and replaced with gases sucked as carbon dioxide and nitrogen

32
Q

UHT foods

A

Treated at a very high temperature (min 140 c/284 F) for at least 5 s.

33
Q

Vacuum packaged foods

A

Removing air from around a food product and sealing it

34
Q

What is the receiving temperature for meats and poultry, fresh shellfish, fresh fish, shell eggs, and dairy products?

A

4 C or lower

35
Q

What is the proper temperature for receiving frozen foods?

A

-18 C or lower

36
Q

What temperature should hot foods be in receiving?

A

60 C or higher

37
Q

If it is necessary to reject a shipment…

A

Obtain a signed credit slip from your delivery person.

38
Q

T/F. Wash fruit and vegetables before storing.

A

F

39
Q

T/F. Material safety data sheets are used to log temperatures in food storage areas.

A

F

40
Q

T/F. Use your storage freezer to cool food before refrigerating it.

A

F

41
Q

T/F. The warmest area in a refrigerator is near the door.

A

T

42
Q

T/F. Store raw ground meat below raw chicken.

A

F

43
Q

Define: food grade container.

A

Container that will not transfer harmful substances to the food it is holding.

44
Q

Define: MSDS

A

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
Q

What risk is there in overloading cold storage?

A

Taxes cooling unit and cuts down air circulation.

46
Q

Where should thermometers be placed in cold storage?

A

In the warmest area (usually near the door).

47
Q

List high-risk items in the order they should be put in storage, top shelf to bottom shelf (6 items).

A

Cooked and ready to eat foods, raw fish, raw unground beef, raw pork/ham/bacon/sausage, raw ground beef/pork, raw poultry.

48
Q

When should ready to eat, potentially hazardous food be discarded or frozen?

A

After 2-3 days.

49
Q

Should storage shelves be lined?

A

No, reduces air circulation.

50
Q

Can thawed food be refrozen after it’s been cooked?

A

No

51
Q

How soon should fish be used after receiving if stored on ice? Not stored on ice?

A

3 days. 48 hrs.

52
Q

How soon should are poultry be used after recieving?

A

1-2 days

53
Q

T/F. Thawing food at room temperature is safe.

A

F

54
Q

T/F. Recipes should specify end product internal temperature.

A

T

55
Q

T/F. In a buffet style service, new food can be mixed with old food.

A

F

56
Q

T/F. Prepare meat and poultry salads 48 hrs before serving them.

A

F

57
Q

T/F. Batters and breadings containing eggs are reusable if refrigerated.

A

F

58
Q

In how what length of time can microorganisms double in quantity?

A

10-20 mn

59
Q

What is the maximum cumulative time food should spend in the danger zone?

A

4 hrs

60
Q

Define: blast chiller

A

Unit that chills food from 60 C to 2 C in 90 mn or less.

61
Q

Define: one stage cooling

A

Process used for cooling food prepared at room temperature from 20 C to 4 C or less in 4 hrs.

62
Q

What we the 4 approved ways to thaw food safely?

A

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
Q

Under what conditions can you pool eggs?

A

If they are going to be used immediately.

64
Q

If you are using your own batters and breadings, what are isomers precautions you should take?

A

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
Q

Temperature requirement: whole poultry

A

85 C for 15 s

66
Q

Temperature requirement: poultry parts

A

74 c for 15 s

67
Q

Temperature requirement: stuffing in poultry

A

74 C for 15 s

68
Q

Temperature requirement: food mixtures containing poultry, eggs, meat, fish, or other potentially hazardous foods.

A

Cook to an internal temperature 74 C for 15 s

69
Q

Temperature requirement: reheating

A

74 C for 15 s

70
Q

Temperature requirement: pork

A

71 C for 15 s

71
Q

Temperature requirement: ground or flaked meat

A

71 C for 15 s

72
Q

Temperature requirement: lamb, veal, or beef

A

63 C for 15 s

73
Q

Temperature requirement: eggs

A

63 for 15 s

74
Q

How often should temperature be checked during holding?

A

Every 2 hrs

75
Q

What two stages are required for cooling hot foods (give time and temp).

A

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
Q

What depth of pan should thick foods, like chili, but cooled in?

A

No more than 5 cm (2 inches).

77
Q

If good is not cooled properly, what corrective action can be taken?

A

Reheat to 74 C for at least 15 s within 2 hrs.

Quantity Foods (5 decks)

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