Serv Safe Chapter5 Word Scramble
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| Question | Answer |
| For thick food items | Bimetallic Stemmed Thermometer |
| Sensing area on thermometer is at the tip | Thermocouples and Thermistors |
| For checking temperatures of liquids | Immersion probes |
| Used to check flat surfaces like a griddle | Surface probes |
| Used for internal temperatures in thin foods like burgers | Penetration probes |
| Use to check air temperatures inside ovens and coolers. | Air probes |
| Measure food and equipment surfaces | Infrared Thermometers |
| 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" |
| How long should a thermometer be held under ice water when calibrating | 30 seconds or until indicator stops |
| When taking a temperature of foods, insert probe into thickest part and wait how long | 15 seconds |
| After cutting raw chicken the cutting board should be | washed, rinsed and sanitized |
| To prevent cross-contamination used what when prepping meals | designated cutting boards |
| Infrared thermometers should be used to measure the | surface temperature of a grill |
| Temperature that foodborne pathogens grow the most quickly at | between 70 to 125 degrees |
| Use what probe to check stock pot of soup | Immersion probe |
| What type of themometer is NOT appropriate for use in a restaurant | Glass thermometer |
Created by:
pklein
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