Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

set 5 next test

QuestionAnswer
To keep food safe: Prevent cross-contamination Prevent time-temperature abuse
Create physical barriers between food products: Assign specific equipment to each type of food Clean and sanitize work surfaces, equipment, and utensils after each task
Create procedural barriers between food products: Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table) Purchase ingredients that require minimal preparation
Preventing Time-Temperature Abuse Minimizing the time food spends in the temperature danger zone Determining the best way to monitor time and temperature Making thermometers available Regularly recording temperatures and the times they are taken
Thermocouples and Thermistors Measure temperature through a metal probe or sensing area Display results on a digital readout Often come with interchangeable probes
Infrared Thermometers Used to measure the surface temperature of food and equipment Must be held as close to the product as possible Remove barriers between thermometer and product Follow manufacturers’ guidelines
Calibration Adjusting a thermometer in order to get an accurate reading Two methods Boiling-point method Ice-point method
Boiling-Point Method Bring clean tap water to a boil
Ice-Point Method Fill a large container with crushed ice and water Submerge the thermometer stem or probe in the water for thirty seconds Hold the calibration nut and rotate the thermometer head until it reads 32˚F (0˚C)
When using thermometers Keep thermometers and their storage cases clean Calibrate them regularly to ensure accuracy
Created by: fadecrew
Popular Culinary Arts sets
ServSafe Practice Test
Mixing, Cutting, Cooking, and Preparation Terms
Essential drinks for the aspiring bartender
A review of all terms and methods used in basic culinary theory
BTM-Fr Vandecapelle
BTM-Fr Vandecapelle
Foods 1 Review
a collection of common culinary weights and measures
Bartending Recipes
All ServSafe Topics
BTM-Fr Vandecapelle
BTM-Fr Vandecapelle

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards