The Flow of Food: An Introduction PowerPoint Review

6. To keep food safe:

a. Prevent ____________-__________________.
b. Prevent ____________-__________________abuse.

7. Create __________________barriers between food products:

a. Assign __________________ equipment to each type of food

b. Clean and sanitize work surfaces, equipment, and utensils __________________

each task

8. Create __________________barriers between food products:

a. Prepare raw meat, fish, and poultry and ready-to-eat food at

__________________ times (when using the same prep table)

b. Purchase ingredients that require __________________preparation

9. This includes:

a. Minimizing the time food spends in the ___________________

_________________ __________________.

b. Determining the best way to monitor __________________

c. Making thermometers __________________

d. Regularly __________________ temperatures and the times they are taken

Temperature-Measuring Devices

10. Label the Bimetallic Stemmed Thermometer

11. Thermocouples and Thermistors

a. Measure temperature through a metal probe or __________________

__________________

b. Display results on a digital __________________

c. Often come with __________________ probes

12. Identify different types of thermometers.

A B C

a.

b.

c.

13. Infrared Thermometers

a. Used to measure the __________________ temperature of food and

equipment

b. Must be held as __________________ to the product as possible

 c. Remove __________________ between thermometer and product

d. Follow manufacturers’ __________________

14. Which temperature-measuring device should be used to check the following?

Calibrating Thermometers

15. Define Calibration

16. Two methods of calibration:

a. __________________ __________________ __________________

b. __________________ __________________ __________________

17. Boiling-Point Method

1. Bring __________________ tap water to a boil

__________________ the sensing area of the thermometer stem or probe in
the
water for __________________ __________________
2. Hold the calibration nut and __________________ until
the thermometer head until it reads 212°F (100°C)
3. Note: The boiling point of water varies depending upon your __________________

18. Ice-Point Method

1. Fill a large container with crushed __________________ and__________________

2. Submerge the thermometer stem or probe in the water for __________________

__________________

3. Hold the calibration nut and rotate the thermometer head until it reads
_______˚F or (0˚C)

19. General Thermometer Guidelines

When using thermometers:

a. Keep thermometers and their storage cases __________________

b. Calibrate them regularly to ensure __________________

 c. Never use __________________ thermometers to monitor food temperature

d. Insert the thermometer stem or probe into__________________ part of

product (usually the center)

e. Wait for the thermometer reading to __________________ before recording

the temperature of a food item

20. Put the steps for calibrating a thermometer in the proper order:

______ Rotate the head of the thermometer until it reads 32°F (0°C)

______Submerge the sensing area of the thermometer stem or probe, and wait for the
reading to steady

______Fill a container with crushed ice and clean tap water

______Hold the adjusting nut with a wrench or other tool