Chapter 4: Introduction To The Flow Of Food

Question 1

Preventing cross contamination

Answer 1

1. Use separate equipment for each item
2. Clean and sanitize equipment after every use
3. Prep food at efficient times
4. Buy foods that don’t require prepping

Question 2

Preventing time and temperature abuse

Answer 2

1. Danger zone is 41 degrees - 135 degrees.
2. Bacteria grows fastest between 70 degrees to 125 degrees
3. Take out only what you need to prep
4. Monitor and record temps and times whenever critical point exists

Question 3

Thermometers:
bimetallic

Answer 3

1. 0 degrees to 220 degrees
2. Measures from tip to dimple through the stem

Question 4

Thermocouples and Thermistors

Answer 4

1. Measure temps using only the tip of the probe

Question 5

Immersion probe =

Answer 5

For liquids like soups, sauces and frying oil

Question 6

Surface probe =

Answer 6

For flat cooking equipment like griddles

Question 7

Penetration probe =

Answer 7

For internal temps of foods

Question 8

Air probe =

Answer 8

For inside coolers and ovens

Question 9

Infrared

Answer 9

1. Checks surface temps using laser light
2. It cannot read through a clear object!

Question 10

Thermometer guidelines

Answer 10

1. Must be washed, rinsed, and sanitized after every use to avoid cross contamination
2. Recalibrate at the beginning of every shift and whenever dropped
3. Accuracy must be within +/- 2 degrees (** air thermometers must be accurate to +/-3 degrees)
4. Glass thermometers cannot be used without shatterproof casing
5. Always check temps in two different spots in food