The Flow Of Food Flashcards
What are the four ways to prevent cross contamination?
- Using separate equipment
- Cleaning and sanitizing
- Prepping food at different times
- Burning prepared food
What temperature is the danger zone?
41 degrees F - 135 degrees F
What temperature do pathogens like to grow?
70 degrees F to 125 degrees F
What is the danger zone temperature? What is the maximum amount of time food can spend in the danger zone?
41 degrees F to 135 degrees F and 4 hours
Write an x next to the practice if it helps prevent cross contamination?
1 _ use separate cutting boards for prepping raw meat and raw vegetables
2 _ wash and rinse a cutting board after prepping raw fish
3 _ buy diced onions instead of dicing them in the operation
4 _ prep salads before prepping raw meat on the same prep table
5 _ use green handheld knives to prep produce and yellow handled knives to prep raw poultry
6 _ wipe down prep tables with a wiping cloth between different tasks
7 _ cook chicken in house instead of buying pre cooked chicken
1 _ use separate cutting boards for prepping raw meat and raw vegetables
3 _ buy diced onions instead of dicing them in the operation
4 _ prep salads before prepping raw meat on the same prep table
5 _ use green handheld knives to prep produce and yellow handled knives to prep raw poultry
What are the three types of thermometers?
Bimetallic
Thermocouples
Thermistors
What is a bimetallic thermometer?
It is a metal thermometer that measures temperature through its metal stem. It must be inserted up to its dimple. Good for thick foods.
What are thermocouples and thermistors?
They have metal probes and are good for checking temps in thick and or thin foods.
What does TTI mean?
Time Temperature Indicator
How long do you need to wait to get an accurate reading of a thermometer?
15 seconds
For each situation, choose the best thermometer or thermometers. Some thermometers may be chosen more than once. Write the letter or letters in the space provided. 1 _ internal temperature of a chicken breast 2 _ internal temperature of a roast 3 _ internal temperature of a large stock pot of soup 4. _ surface temperature of a grill 5. _ air temperature of a cooler A. Bimetallic stemmed thermometer B. Thermocouple with immersion probe C. Thermocouple with surface probe D. Thermocouple with penetration probe E. Thermocouple with air probe F. Infrared thermometer
once. Write the letter or letters in the space provided.
1 A, D internal temperature of a chicken breast
2 A, D internal temperature of a roast
3 B internal temperature of a large stock pot of soup
4. C surface temperature of a grill
5. E air temperature of a cooler
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?
A. It must be dried with a paper towel.
B. It must be turned over to the other side.
C. It must be washed, rinsed and sanitized.
D. It must be rinsed in hot water and air dried.
C. It must be washed, rinsed and sanitized
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
A. Up to the tip of the thermometer stem
B. Just past the tip of the thermometer stem
C. Past the dimple of the thermometer stem
D.up to the dimple of the thermometer stem
D.up to the dimple of the thermometer stem
Which probe should be used to check the temperature of a large stock pot? A. Air probe B. Immersion probe C. Penetration probe D. Surface probe
B. Immersion probe
At what temperature do most foodborne pathogens grow most quickly? A. Between 0 and 41 B. Between 45 and 65 C. Between 70 and 125 D. Between 130 and 165
C. Between 70 and 125
