The Flow of Food: An Introduction Flashcards Preview

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Flashcards in The Flow of Food: An Introduction Deck (14):
1

Purchasing-Receiving-Storing-Preparing
Cooking-Holding-Cooling-Reheating-Serving

Flow of food

2

A major hazard to the flow of food is?

Cross-contamination

3

What are the best ways to keep raw and ready-to-eat food away from each other to prevent cross contamination?

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

4

TCS food is being time-temperature abused whenever it is handled in what ways?

Cooked to the wrong minimum temperature
Held at the wrong temperature
Cooled or reheated incorrectly

5

TCS food must be thrown out if it stays in the temperature danger zone for ___ or more hours.

4

6

This type of thermometer measures temperatures through a metal stem and is useful for checking the temperature of large or thick food.

Bimetallic stemmed thermometer

7

These two types of thermometers check temperatures through a metal probe and the temperatures are displayed digitally. These are good for checking the temperature of both thick and thin food.

Thermocouples and thermistors

8

Use these to check the temperature of liquids. This could include soups, sauces, and frying oil.

Immersion probes

9

Use these to measure the temperature of flat cooking equipment, such as griddles.

Surface probes

10

Use these to check the internal temperature of food. They are especially useful for checking the temperatures of thin food, such as fish fillets or hamburger patties.

Penetration probes

11

Use these to check the temperature inside coolers and ovens.

Air probes

12

These are able to measure the temperature of food and equipment surfaces without touching them.

Infrared (laser) thermometers

13

These tags are attached to packaging by the supplier and shows a color change in a window if the food has been time-temperature abused during shipment or storage.

Time-temperature indicator (TTI)

14

Thermometers used to measure the temperature of food need to be accurate to +/- __F or +/- __C.

+/- 2F or +/- 1C