Chapter 5

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Author:
leighton369
ID:
18181
Filename:
Chapter 5
Updated:
2010-05-27 18:24:07
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Flow intro
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Description:
Flow of Food
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  1. T or F:
    Chicken held at an internal temperature of 125°F has been temperature abused
    T
  2. T or F:
    Infrared thermometers are best for measuring the internal temperature of food
    F
  3. T or F:
    When checking the temperature of a roast using a bimetalic stemmed thermometer, only the tip of the thermometer should be inserted into the product.
    F
  4. T or F:
    A thermometer calibrated by the boiling point method must be set to 135°F, after being placed in boiling water
    F
  5. T or F:
    Washing & rinsing a cutting board will prevent it from cross-contaminating the next product placed on it
    F
  6. T or F:
    When calibrating a thermometer by the ice-point method, set the thermometer at 45°F after placing it in ice water
    F
  7. T or F:
    Some thermometers cannot be calibrated
    T
  8. What is the temperature danger zone?
    41° to 135°F
  9. Food pathogens grow most quickly between what two temperatures?
    70° to 125°F
  10. Never use ______ thermometers to check food temperature
    glass
  11. Place a probe into the _______ part of the food
    thickest
  12. Wait _____ seconds after inserting a probe to check food temperature
    15
  13. Make sure your thermometers are accurate by ______ them regularily
    calibrating
  14. Sanitize thermometers by using a sanitizing solution for _________ surfaces
    food contact
  15. What are the 9 steps in the flow of food (in order)?
    • 1. Purchasing
    • 2. Receiving
    • 3. Storing
    • 4. Preparing
    • 5. Cooking
    • 6. Holding
    • 7. Cooling
    • 8. Reheating
    • 9. Serving
  16. What can you do to prevent cross-contamination during the flow of food?
    • Put barriers between food products:
    • 1. Assign specific equipment to each type of food product
    • 2. Clean & sanitize all work surfaces, equipment & utensils after each task
    • 3. When using the same prep table, prepare raw meat, seafood, and poltry and ready-to-eat food at different times
    • 4. Purchase ingredients that require minimal prep.
  17. What can you do to prevent food from being time-temperature abused?
    • 1. Cook to required min. internal temperature
    • 2. Cool properly
    • 3. Reheat properly
    • 4. Hold at proper temperatures
    • 5. Monitor food temp every 2 hrs
  18. How do you check the temperature of food using a bimetalic stemmed thermometer?
    Insert through the thicked part of the product up to the end of the sensing area
  19. Give 3 examples of incorporating time & temperature controls into standard operating procedures
    • 1. Removing from the refrigerator only the amount of food that can be prepared in a short period of time
    • 2. Refrigerate utensils & ingredients before preparing certain recipes, such as tuna or chicken
    • 3. Cook TCS food to required minimum internal temperature
  20. What should the bimetalic stemmed thermometer include?
    • 1. An adjustable calibration nut to keep it accurate
    • 2. Easy to read temperature markings
    • 3. A dimple to mark the end of the sensing area
    • 4. Accuracy to within 2°F
  21. What are the three types of temperature probes for thermocouples
    • 1. Immersion Probe
    • 2. Surface Probe
    • 3. Penetration Probe
  22. Infrared thermometers are good for reading food & equipment ______.
    surfaces
  23. What are some ways food can be time-temperature abused?
    Food can be time-temperature abused when it is not:

    • 1. Cooked to the required minimum internal temperature
    • 2. Cooled properly
    • 3. Reheated properly
    • 4. Held at proper temperature
  24. How can cross-contamination be prevented in the establishment?
    Cross-contamination be prevented in the establishment by:

    • 1. Assigning specific equipment to each type of food prepared
    • 2. Cleaning & sanitizing all work surfaces, equipment, and utensils after each task
    • 3. Preparing raw meat, fish, & poultry and ready-to-eat food at different times (when using the same prep table)
    • 4. Purchasing ingredients that require minimal preparation
  25. A foodhandler has just finished trimming raw chicken on a cutting board and needs to prep vegetables. What must be done to the cutting board?

    A. It must be ried with a paper towel
    B. It must be turned over to the other side
    C. It must be washed, rinsed, & sanitized
    D. It must be rinsed in hot water & air-dried
    C
  26. Which od the following practices can help prevent cross-contamination?

    A. Using a designated cutting board when preparing meat
    B. Preparing smll batches of food at one time
    C. Identifying minimum internal cooking temperatures
    D. Calibrating thermometers regularily
    A
  27. Infrared thermometers should be used to measure the ...
    A. air temperature in a cooler
    B. internal temperature of a turkey
    C. surface temperature of a grill
    D. internal temperature of a batch of soup
    C
  28. At wht temperatures do foodbore pathogens grow most quickly?

    A. Between 0°F & 41°F
    B. Between 45°F & 65°F
    C. Between 70°F & 125°F
    D. Between 130°F & 165°F
    C
  29. Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

    A. Air probe
    B. Surface probe
    C. Immersion probe
    D. Penetration probe
    C
  30. When a thermometer is calibrated using the ice-point method, it should be adjusted to ____ after the stem or probe has been placed in the ice water.

    A. 0°F
    B. 32°F
    C. 41°F
    D. 212°F
    B
  31. What type of thermeter is NOT appropriate for use in a restaurant or foodservice operation?

    A. Thermister
    B. Thermocouple
    C. Glass Thermometer
    D. Bimetallic stemmed thermometer
    C

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