ServSafe Chapter 4 Word Scramble
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| Question | Answer |
| Name three types of thermometers. | Bimetallic stemmed, Thermocouple, Thermistor, Infrared,Stick on (TTI) |
| When checking temperatures, what part of the product do you insert it in? | The thickest part. |
| What type of thermometer needs to be calibrated often? | Bimetallic stemmed. |
| How is it calibrated? | Put in cup of ice water. When reading stabilizes, adjust to 33* by holding the calibration nut and turning dial. |
| Which thermistor probe attachment is used to measure temperature in a deep pot of soup? | Immersion probe. |
| Which thermistor probe attachment is used to measure temperature of a walk in refrigerator? | Air probe. |
| What does TDZ stand for? | Temperature Danger Zone |
| What happens in the TDZ? | Bacteria grows rapidly. |
| What is the temperature range in the TDZ? | 41* - 135* |
| What is Time - Temperature Abuse? | When products are in the TDZ. |
| What does TCS food stand for? | Temperature Control for Safety foods. |
| How can you avoid Temperature Abuse? | Only take out what you can complete working with within 30 minutes. Keep raw TCS foods on ice when working with them. |
| Name 3 TCS foods. | Raw meats, dairy, cooked meats, grains and starches, seafood etc. |
| What is cross-contamination? | When bacteria is moved from one surface to another. |
| What is the number 1 way to prevent cross-contamination? | Washing hands. |
| Name 3 ways to prevent cross-contamination. | Change cutting board between cutting raw meats and vegetables, do not cut raw meats next to raw vegetables etc. |
| When can you use the same cutting board for raw meats and then fresh vegetables? | After it's been cleaned and sanitized. |
| How does buying prepared foods cut back on cross-contamination? | The less you have to work with foods, the lower the chance of cross-contamination. |
| A thermometer must be accurate within how many degrees? | +/- 2* |
| What temperature does bacteria grow the most rapidly in the TDZ? | 70* - 125* |
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mtsoxfan
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