Chapter 5: the flow of food

Question 1

what’s the meaning of “The flow of food”?

Answer 1

The path that food takes through your operation

Question 2

what’s the danger zone?

Answer 2

41 degrees F-135 degrees F

5 degrees C-57 degrees C

Question 3

Bimetallic stemmed thermometer:

Answer 3

• measures temperature through a metal stem
• has a sensing area from the tip to the dimple
  - The entire sensing area must be inserted into the food
• Has a calibration nut to keep the thermometer
• can check temperatures from 0˚F to 220˚F (–18˚C to 104˚C).
• useful for checking temp of large or thick foods

Question 4

Thermocouples and thermistors:

Answer 4

• measure temp through a metal probe
• display temperatures digitally
• have a sensing area on the tip of their probe
• come with interchangeable probes
  
  • immersion probe (liquids such as soups, sauces, and frying oil)
  • surface probe (flat cooking equipment such as griddles)
  • penetration probe (internal temp of food, small diameter probes used to check internal temp of thin food such as meat patties and fish fillets)
  • air probe (check temp of coolers and ovens)
    Sensing area is on tip of their probes
  • therefore good for thick and thin foods

Question 5

Infrared (laser) thermometers:

Answer 5

• used to measure the surface temperature of food and equipment
• hold as close to the food or equipment as possible
• remove anything between the thermometer and the food, food package, or equipment
• follow manufacturer’s guidelines

Question 6

Maximum registering thermometer:

Answer 6

• indicates the highest temp reached during use

- used where temperature readings cannot be continuously observed

Question 7

Time-temperature indicators (TTI):

Answer 7

• monitor both time and temp
• are attached to packages by the supplier
• a color change cppears on the device when time-temp abuse has occurred

Question 8

What are the two methods to calibrate?

Answer 8

1. Ice-point method

2. Boiling-point method

Question 9

Boiling point method steps:

Answer 9

1. bring tap water to a boil in a deep pan
2. put the thermometer stem or probe into the water
3. Adjust the thermometer so it reads 212 degrees F (100 C) or the boiling point for your elevation

Question 10

Ice-Point method steps:

Answer 10

1. Fill a large container with ice, and add tap water
2. Submerge the sensing area and wait 30 seconds
3. Adjust the thermometer so it reads 32 F (0 C)

Question 11

When to calibrate thermometers?

Answer 11

• when they have been bumped or dropped
• after they have been exposed to extreme temp changes
• Before deliveries arrive
• before each shift

Question 12

What degree must thermometers be accurate to when checking food?

Answer 12

Food: +/- 2 F or +/- 1.5 C

Air temp: +/- 3 F or +/- 1.5 C

Question 13

how long should you wait after inserting a stem or probe into food to record the temp?

Answer 13

15 seconds