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Chapter 9

The flow of food: an introduction

QuestionAnswer
What are the "the flow of food" objectives? How to prevent cross-contamination​.How to prevent time-temperature abuse​.How to use the correct kinds of thermometers to take temperatures
How to keep safe food throughout the flow of food? Prevent cross-contamination​. Prevent time-temperature abuse
Talking about Preventing cross contamination; how we can separate equipment? Use separate equipment for each type of food​
How we can clean and sanitize? Clean and sanitize all work surfaces, equipment, and utensils after each task​
What characteristic has Prep food at different times​? Prepare raw meat, fish, and poultry at different times than ready-to-eat food.
What characteristic has Buy prepared food? Buy food items that don’t require much prepping or handling.
What could be the temperature? 41°F and 135°F 5°C and 57°C
Characteristic of Thermocouples and Thermistors​? Measure temperature through a metal probe​.Display temperatures digitally​.Come with interchangeable probes. Have a sensing area on the tip of their probe​.
Some characteristic of Infrared? Used to measure the surface temperature of food and equipment. Hold as close to the food or equipment as possible
Time-Temperature Indicators (TTI)​? Monitor both time and temperature​. Are attached to packages by the supplier​.A color change appears on the device when ​ time-temperature abuse has occurred ​
Created by: Jenny Valeriano
Popular Culinary Arts sets

 

 



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