Thermometer

Question 0

Thermocouples/Thermistors

Answer 0

Thermometers that check through a sensor on the tip of the metal probe

Question 1

Bimetallic Stemmed Thermoneter

Answer 1

The most common and versatile type of thermometer, measuring temperature through a metal probe with a sensor in the end. Most can measure temperature from 0F to 220F (-18C to 104C) and are accurate to within +2F or +1C. They can be calibrated.

Question 2

Immersion Probes

Answer 2

Use these to check the temperature of liquids. (soups, sauces, frying oils)

Question 3

Surface Probes

Answer 3

Use these to measure the temperature of flat cooking equipment, such as a griddle

Question 4

Penetration Probes

Answer 4

use these to check the internal temperature of food. They especially useful for checking the temperature of think food such as fish fillets or hamburger patties.

Question 5

Air Probes

Answer 5

use these to check the temperature inside coolers and ovens

Question 6

Infrared Thermometers (Lazar)

Answer 6

measures the temperature of food and equipment surfaces. Do not need to touch surface to check food.

Question 7

Time-Temperature Indicator (TTI)

Answer 7

Time and Temperature monitoring device attached to the food shipment to determine if the products temperature has exceeded safe limits during shipment or subsequent storage

Question 8

Calibration

Answer 8

Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or boiling point of water

Question 9

Ice-Point Method

Answer 9

Method of calibrating thermometers based on the freezing method

Question 10

Boiling-Point Method

Answer 10

Method of calibrating thermometers based on the boiling point method

Question 11

Glass Thermometers

Answer 11

Can be used for candy making. Can only be used when enclosed in a shatterproof casing