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Chapter review

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
Name three types of thermometers.   show
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When checking temperatures, what part of the product do you insert it in?   show
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What type of thermometer needs to be calibrated often?   show
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show Put in cup of ice water. When reading stabilizes, adjust to 33* by holding the calibration nut and turning dial.  
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Which thermistor probe attachment is used to measure temperature in a deep pot of soup?   show
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show Air probe.  
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What does TDZ stand for?   show
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show Bacteria grows rapidly.  
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What is the temperature range in the TDZ?   show
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What is Time - Temperature Abuse?   show
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What does TCS food stand for?   show
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show Only take out what you can complete working with within 30 minutes. Keep raw TCS foods on ice when working with them.  
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show Raw meats, dairy, cooked meats, grains and starches, seafood etc.  
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show When bacteria is moved from one surface to another.  
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show Washing hands.  
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Name 3 ways to prevent cross-contamination.   show
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When can you use the same cutting board for raw meats and then fresh vegetables?   show
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show The less you have to work with foods, the lower the chance of cross-contamination.  
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show +/- 2*  
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show 70* - 125*  
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Created by: mtsoxfan
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