The Flow of Food

Question 1

Flow of Food

Answer 1

1. purchasing
2. recieving
3. storing
4. preparing
5. cooking
6. holding
7. cooling
8. reheating
9. serving

Question 2

Guidelines for preventing Cross-Contamination

Answer 2

• use seperate equipment for raw & ready-to-eat food
• clean & sanitize before and after tasks
• prep raw and ready-to-eat food at different times
• buy prepared food

Question 3

Avoiding Time-Temp Abuse

Answer 3

• Monitoring
• Tools
• Recording
• Time & Temp Control
• Corrective Actions

Question 4

Types of Probes

Immersion probes

Answer 4

check temp of liquid

Question 5

Types of Probes

Surface Probes

Answer 5

check temp of flat cooking equipment (ex. griddles)

Question 6

Types of Probes

Penetration probes

Answer 6

check internal temp of foods

esp. good with thin foods

Question 7

Types of Probes

Air Probes

Answer 7

check temp of inside coolers and ovens

Question 8

Calibration

Boling-Point Method

Answer 8

1. Bring clean tap water to boil in deep pan
2. put thermometer stem/probe into boiling water and wait 30 sec until indicator stops moving
3. adjust thermometer so it reads 212°F (depending on elevation)

Question 9

Calibration

Ice-Point Method

Answer 9

1. fill large container with ice (preferably crushed ice), add tap water till container is full and stir mixture well
2. put stem/probe into ice water and waith 30 sec until indicator stops moving
3. Adjust thermometer until it reads 32°F

Question 10

Accuracy

Thermometers used to measure temp of food

Answer 10

within ±2°F or ±1°C

Question 11

Accuracy

Thermometers used to measure temp of air

Answer 11

within ±3°F or ±1.5°C