Flow of food Introduction
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| For thick food items | Bimetallic Stemmed Thermometer
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| Sensing area on thermometer is at the tip | Thermocouples and Thermistors
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| For checking temperatures of liquids | Immersion probes
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| Used to check flat surfaces like a griddle | Surface probes
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| Used for internal temperatures in thin foods like burgers | Penetration probes
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| Use to check air temperatures inside ovens and coolers. | Air probes
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| Measure food and equipment surfaces | Infrared Thermometers
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| are attached to frozen foods to show if the food has been time temperature abuse the food has been time temperature abuse | Time Temperature Indicator "TTI"
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| How long should a thermometer be held under ice water when calibrating | 30 seconds or until indicator stops
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| When taking a temperature of foods, insert probe into thickest part and wait how long | 15 seconds
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| After cutting raw chicken the cutting board should be | washed, rinsed and sanitized
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| To prevent cross-contamination used what when prepping meals | designated cutting boards
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| Infrared thermometers should be used to measure the | surface temperature of a grill
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| Temperature that foodborne pathogens grow the most quickly at | between 70 to 125 degrees
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| Use what probe to check stock pot of soup | Immersion probe
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| What type of themometer is NOT appropriate for use in a restaurant | Glass thermometer
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
pklein
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