Chapter 5- The Flow of Food: An Introduction

Question 1

What is the flow of food? (9 words)

Answer 1

Purchasing Receiving Storing Preparing Cooking Holding Cooling Reheating Serving

Question 2

__________ is a major hazard in the flow of food.

Answer 2

Cross-contamination

Question 3

Guidelines for preventing cross-contamination include:

Answer 3

Using separate equipment Proper sanitizing and cleaning Prepping food at different times Buying prepared food

Question 4

Time temperature is a major abuse is another major hazard to food. What is the temperature danger zone?

Answer 4

41*F-135*F

Question 5

What temperature range do pathogens grow quickly in?

Answer 5

70*F-125*F

Question 6

Ways that food can be time temperature include:

Answer 6

Cooking food to the wrong minimum internal temperature Held at the wrong temperature Cooled or reheated correctly

Question 7

How long can TCS be in the temperature danger zone before it is thrown out?

Answer 7

4 hours

Question 8

Policies and procedures should be established to avoid time-temperature abuse. Which areas should be covered:

Answer 8

Monitoring Tools Recording Time and temperature control Corrective action

Question 9

Name properties of a bimetallic thermometer:

Answer 9

Most common and inexpensive Check temperature of hot and cold food Works well with thick food

Question 10

How do you use a bimetallic thermometer:

Answer 10

Insert the stem up into the dimple (Try the thickest part)(

Question 11

What are the four requirements for purchasing a bimetallic thermometer?

Answer 11

Working for low and high temperatures Must have a dimple Easy to read Calibration nut

Question 12

Name properties of a thermocouple thermometer:

Answer 12

Must have a digital display Must use a metal probe Sensor is on the top Works well in thick or thin food

Question 13

What are the four different attachments for a thermocouple thermometer?

Answer 13

Immersion probe (Soups) Surface probe (Measure the temperature of a flat top) Penetration probe (For internal temperature of foods) Air probe (For a walk-in temperature)

Question 14

What are the properties of a infrared thermometer?

Answer 14

Taking of food or equipment on the surface Cannot take internal temperature Remove any packaging and try to get the light directly on food Must have a digital display

Question 15

What type of thermometer indicates the highest temperature during use?

Answer 15

Maximum registration thermometer (Works well in a dishwashing machine)

Question 16

A time-temperature indicator (TTI) indicates?

Answer 16

Time and temperature

Question 17

What is the indicator of time and temperature in a TTI (Time-temperature indicator)?

Answer 17

The irreversible color window on the strip

Question 18

How can you calibrate a thermometer?

Answer 18

Boiling point method Ice-point method

Question 19

What is the boiling point method for calibrating a thermometer?

Answer 19

Stick the thermometer in boiling water for 30 secs and it should read 312*F.

Question 20

What is the ice-point method for calibrating a thermometer?

Answer 20

Fill a container with crushed ice and clean tap water. Put the stem of the thermometer in the water for 30 secs. it should read 33*F.

Question 21

How many degrees can be off when taking the temperature of something with a thermometer?

Answer 21

Plus or minus one or two

Question 22

What are some rules for checking the temperature of a food?

Answer 22

Insert in the thickest part of food Temp in a second spot Give it a second to calibrate