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Chapter 5 SS

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  • Measures the temp of food and equipment surfaces
    infrared
  • An adjustment made to give a correct reading
    Calibration
  • Used to check temp of liquid
    Immersion Probe
  • Used to measure the temp of flat cooking equipment
    surface probe
  • Tags that are attached to food packages by the supplier that changes colors that cant be changed back
    time and temp indicator
  • Checks temps from 0-220 through a metal stem
    BMST
  • What probe should be used to check the temp of a large pot of chili
    Immersion probe
  • Checks temps through a metal peobe
    thermocouples / thermistors
  • Which type of therm can read temps without touching the items surface ?
    Infrared
  • Purchasing , receiving , storing , prepping , cooking , holding , cooling , reheating and service is called what ?
    the flow of food
  • Used to check the temp insides coolers and ovens
    Air Probe
  • What device can be used to recorded time-temp abuse during delivery of food >
    Time and tmep indicator
  • Used to check the internal temp of food
    Penetration
  • how far must a bimetallic stemmed therm be inserted into food?
    up to the dimple of the therm
  • A food handler has finished trimming raw chicken and needs to cut veggies. What must be done with the cutting board?
    It must be washed, rinsed and sanitized
  • At what temp do most FBI pathogens grow most quickly?
    70-125
  • Food monitoring therm can be checked for accuracy using the _________ method
    Ice point
    Ice check
    Hot point
    Ice water
  • A thermometer used to measure air the temp of food must be accurate to
    +/- 3
  • To adjust the thermometer based on when water boils
    Boiling point method
  • A therm used to measure the temp of food must be accurate to what temp ?
    +/- 2
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