Chapter 5- The Flow of Food: An Introduction

Question 1

The Flow of Food

Answer 1

the path food moves through; purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, service

Question 2

Bimetallic Stemmed Thermometer

Answer 2

checks temperatures from 0* to 220*F; measures through the metal stem

Question 3

Thermocouples and Thermistors

Answer 3

measure temperatures through a metal probe, good for checking temperatures in both thick and thin food

Question 4

Time-temperature indicator (TTI)

Answer 4

monitors both time and temperature, a change in the color in the TTI window shows that the food has been time-temperature abused during shipment or storage; irreversible

Question 5

Callibration

Answer 5

an adjustment that a thermometer needs when it is bumped or dropped or when it goes through a severe temperature change

Question 6

Ice-point Method

Answer 6

involves adjusting the thermometer to the temperature at which water freezes

Question 7

How to prevent cross contamination

Answer 7

keep raw and ready to eat food away from each other, use separate equipment for raw and ready to eat food, clean and sanitize before and after tasks, prep raw and ready to eat foods at different times, buy prepared food

Question 8

Boiling-point method

Answer 8

involves adjusting the thermometer to the temperature at which water boils