The flashcards below were created by user
leighton369
on FreezingBlue Flashcards.
-
T or F:
Chicken held at an internal temperature of 125°F has been temperature abused
T
-
T or F:
Infrared thermometers are best for measuring the internal temperature of food
F
-
T or F:
When checking the temperature of a roast using a bimetalic stemmed thermometer, only the tip of the thermometer should be inserted into the product.
F
-
T or F:
A thermometer calibrated by the boiling point method must be set to 135°F, after being placed in boiling water
F
-
T or F:
Washing & rinsing a cutting board will prevent it from cross-contaminating the next product placed on it
F
-
T or F:
When calibrating a thermometer by the ice-point method, set the thermometer at 45°F after placing it in ice water
F
-
T or F:
Some thermometers cannot be calibrated
T
-
What is the temperature danger zone?
41° to 135°F
-
Food pathogens grow most quickly between what two temperatures?
70° to 125°F
-
Never use ______ thermometers to check food temperature
glass
-
Place a probe into the _______ part of the food
thickest
-
Wait _____ seconds after inserting a probe to check food temperature
15
-
Make sure your thermometers are accurate by ______ them regularily
calibrating
-
Sanitize thermometers by using a sanitizing solution for _________ surfaces
food contact
-
What are the 9 steps in the flow of food (in order)?
- 1. Purchasing
- 2. Receiving
- 3. Storing
- 4. Preparing
- 5. Cooking
- 6. Holding
- 7. Cooling
- 8. Reheating
- 9. Serving
-
What can you do to prevent cross-contamination during the flow of food?
- Put barriers between food products:
- 1. Assign specific equipment to each type of food product
- 2. Clean & sanitize all work surfaces, equipment & utensils after each task
- 3. When using the same prep table, prepare raw meat, seafood, and poltry and ready-to-eat food at different times
- 4. Purchase ingredients that require minimal prep.
-
What can you do to prevent food from being time-temperature abused?
- 1. Cook to required min. internal temperature
- 2. Cool properly
- 3. Reheat properly
- 4. Hold at proper temperatures
- 5. Monitor food temp every 2 hrs
-
How do you check the temperature of food using a bimetalic stemmed thermometer?
Insert through the thicked part of the product up to the end of the sensing area
-
Give 3 examples of incorporating time & temperature controls into standard operating procedures
- 1. Removing from the refrigerator only the amount of food that can be prepared in a short period of time
- 2. Refrigerate utensils & ingredients before preparing certain recipes, such as tuna or chicken
- 3. Cook TCS food to required minimum internal temperature
-
What should the bimetalic stemmed thermometer include?
- 1. An adjustable calibration nut to keep it accurate
- 2. Easy to read temperature markings
- 3. A dimple to mark the end of the sensing area
- 4. Accuracy to within 2°F
-
What are the three types of temperature probes for thermocouples
- 1. Immersion Probe
- 2. Surface Probe
- 3. Penetration Probe
-
Infrared thermometers are good for reading food & equipment ______.
surfaces
-
What are some ways food can be time-temperature abused?
Food can be time-temperature abused when it is not:
- 1. Cooked to the required minimum internal temperature
- 2. Cooled properly
- 3. Reheated properly
- 4. Held at proper temperature
-
How can cross-contamination be prevented in the establishment?
Cross-contamination be prevented in the establishment by:
- 1. Assigning specific equipment to each type of food prepared
- 2. Cleaning & sanitizing all work surfaces, equipment, and utensils after each task
- 3. Preparing raw meat, fish, & poultry and ready-to-eat food at different times (when using the same prep table)
- 4. Purchasing ingredients that require minimal preparation
-
A foodhandler has just finished trimming raw chicken on a cutting board and needs to prep vegetables. What must be done to the cutting board?
A. It must be ried with a paper towel
B. It must be turned over to the other side
C. It must be washed, rinsed, & sanitized
D. It must be rinsed in hot water & air-dried
C
-
Which od the following practices can help prevent cross-contamination?
A. Using a designated cutting board when preparing meat
B. Preparing smll batches of food at one time
C. Identifying minimum internal cooking temperatures
D. Calibrating thermometers regularily
A
-
Infrared thermometers should be used to measure the ...
A. air temperature in a cooler
B. internal temperature of a turkey
C. surface temperature of a grill
D. internal temperature of a batch of soup
C
-
At wht temperatures do foodbore pathogens grow most quickly?
A. Between 0°F & 41°F
B. Between 45°F & 65°F
C. Between 70°F & 125°F
D. Between 130°F & 165°F
C
-
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
A. Air probe
B. Surface probe
C. Immersion probe
D. Penetration probe
C
-
When a thermometer is calibrated using the ice-point method, it should be adjusted to ____ after the stem or probe has been placed in the ice water.
A. 0°F
B. 32°F
C. 41°F
D. 212°F
B
-
What type of thermeter is NOT appropriate for use in a restaurant or foodservice operation?
A. Thermister
B. Thermocouple
C. Glass Thermometer
D. Bimetallic stemmed thermometer
C
|
|