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chef 1305 - chapter 5- bai 1
Terms in this set (46)
After cutting up raw chicken, rinsing the cutting board is enough before switching to vegetables.
Procedures that limit the time food spends in the temperature danger zone are part of ________.
time and temperature control
Recording __________ regularly, and posting them on clipboards outside of coolers, freezers, near prep areas and next to cooking and holding equipment is one way to avoid time-temperature abuse.
TCS food has been __________ if it remains in the temperature danger zone for extended periods of time
TCS food that has been in the temperature danger zone for four hours or more should be ___________.
essay- to reas temperature markings
Easy-to-read temperature markings are the degree increments that allow people to read the thermometer.
The adjustment of the calibration nut makes the thermometer accurate.
The long metal part of the thermometer just under the indicator head is the stem.
The dimple is the mark on the stem of the thermometer that shows the end of the temperature-sensing area.
Match the following steps used to calibrate a thermometer using the boiling-point method, with the correct step numbers.
1. Bring clean tap water to a boil in a deep pan.
2. Put the thermometer stem or probe into the boiling water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator stops moving. Do not let the stem or probe touch the container.
3. Adjust the thermometer so it reads 212°F (100°C).
The three steps to follow when using the ice-point method are as:
Step 1: Fill a large container with crushed ice. Add tap water until the container is full.
Step 2: Put the thermometer stem or probe into the ice water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator stops moving.
Step 3: Adjust the thermometer so it reads 32°F (0°C).
When calibrating a thermometer, the method involving adjusting it based on the temperature at which water freezes is called the ________.
There are two main two ways to calibrate a thermometer. One is to adjust it based on the temperature at which water freezes. This is called the ice-point method. The other way is to adjust it based on the temperature at which water boils. This is called the boiling-point method.
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. This cutting board must be ___________ before doing this.
washed, rinsed, and sanitized
A bimetallic stemmed thermometer must be inserted __________ into food to give an accurate reading.
up to the dimple of the stem
A(n) _________ probe should be used to check the temperature of a large stockpot of chili.
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board
It must be washed, rinsed, and sanitized.
At what temperatures do most foodborne pathogens grow most quickly?
Between 70degrees°F and 125degrees°F (21degrees°C and 52degrees°C)
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple of the thermometer stem
What probe should be used to check the temperature of a large stockpot of chili
What device can be used to record time-temperature abuse during the delivery of food
Which type of thermometer can read temperature without touching the item's surface
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/- 2degrees°F or +/- 1degrees°C
Cross-Contamination Stops Truck in Its Tracks
A popular food truck servicing the boardwalk area of a large beach resort community was cited for cross-contamination by the local regulatory authority. The operator received violations for prepping raw chicken breasts and then fresh herbs on the same cutting board. The authorities also determined that he was using the same knife to trim raw meat and chop lettuce.
What should the operator of the food truck have done differently?
A group of seniors from a local community decided to organize a tour of several nearby wineries. The seniors contracted with a coach bus service and worked out accommodations for the trip. They also ordered box lunches from a local catering company.
The lunches arrived just before 7:00 a.m. on a warm summer morning on the day of the tour. They were immediately placed in the luggage compartment of the bus. The boxes contained chicken salad, sliced ham sandwiches, a small cup of fresh fruit, a bag of baked chips, and a brownie. The bus pulled over at a picnic area around noon and the box lunches were passed out to the seniors. Within the hour, 16 seniors got sick with nausea and vomiting. The remainder of the trip was canceled, and the bus returned to the senior center.
What caused the illnesses?
When different types of food must be prepped on the same table, which of these types of food should be prepped first to minimize the risk of cross-contamination?
Which is a strategy for reducing the risk of cross-contamination?
Buying prepared food
TCS food has been time-temperature abused anytime it remains between
41degrees°F (5degrees°C) and 135degrees°F (57degrees°C).
Which is a strategy for reducing the risk of time-temperature abuse?
Limit the amount of TCS food that can be removed from a cooler when prepping it.
Which type of probe would be used to check the temperature inside coolers and ovens?
Where is a time-temperature indicator (TTI) most commonly found?
Attached to the packaging of a food shipment
When using the boiling-point method for calibration, what is the first step of the process?
Bring clean tap water to a boil in a deep pan.
When using the ice-point method to calibrate a thermometer, what should the temperature reading be set to?
What should be used to check the internal temperature of thin food, such as meat or fish patties?
Why do glass thermometers require special care when being handled?
They are relatively fragile and can become a physical contaminant if they break.
Which preparation method will best help to prevent cross-contamination?
Using separate cutting boards for raw and ready-to-eat food
How does cross-contamination occur?
The movement of food from purchasing and receiving through cooking and serving is known as the flow of food.
Pathogens grow especially fast between what ranges of temperatures?
70degrees°F and 125degrees°F (21degrees°C and 52degrees°C)
How should the temperature of a steak on a grill be taken?
Insert the probe into the thickest part of the steak.
What is the temperature danger zone?
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.
The longer food stays in the temperature danger zone, the more time pathogens have to grow.
Which thermometer does not have to touch the surface of food to check the temperature accurately?
Infrared or laser
The most important tool to have in preventing time-temperature abuse is a
Which thermometer has a dimple on it to indicate the end of the temperature-sensing area?
Bimetallic stemmed thermometer
A hanging thermometer in a walk-in cooler should be accurate to within how many degrees Farenheit?
To what does the term "calibration" refer?
In information technology and other fields, calibration is the setting or correcting of a measuring device or base level, usually by adjusting it to match or conform to a dependably known and unvarying measure. For example, the brightness or black level of a video display can be calibrated using a PLUGE pattern
A food handler has dropped a bimetallic stemmed thermometer on the floor. What should the food handler do next?
Calibrate the thermometer.
Glass thermometers are often considered the safest and most accurate type of thermometer to use in a kitchen.
Before recording a temperature, wait for the thermometer reading to steady.
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