Topic 05 The Flow Of Food

The Flow of Food: An Introduction PowerPoint Review

6. To keep food safe: a. Prevent ____________-__________________. b. Prevent ____________-__________________abuse. 7. Create __________________barriers between food products: a. Assign __________________ equipment to each type of food b. Clean and sanitize work surfaces, equipment, and utensils __________________ each task 8. Create __________________barriers between food products: a. Prepare raw meat, fish, and poultry and ready-to-eat food at __________________ times (when using the same prep table) b. Purchase ingredients that require __________________preparation 9. This includes: a. Minimizing the time food spends in the ___________________ _________________ __________________. b. Determining the best way to monitor __________________ c. Making thermometers __________________ d. Regularly __________________ temperatures and the times they are taken Temperature-Measuring Devices 10. Label the Bimetallic Stemmed Thermometer

11. Thermocouples and Thermistors a. Measure temperature through a metal probe or __________________ __________________ b. Display results on a digital __________________ c. Often come with __________________ probes 12. Identify different types of thermometers. A

B

C

a. b. c.

13. Infrared Thermometers a. Used to measure the __________________ temperature of food and equipment b. Must be held as __________________ to the product as possible

c. Remove __________________ between thermometer and product d. Follow manufacturers’ __________________ 14. Which temperature-measuring device should be used to check the following?

Calibrating Thermometers 15.

Define

Calibration

16. Two methods of calibration: a. __________________ __________________ __________________ b. __________________ __________________ __________________

17. Boiling-Point Method 1. Bring __________________ tap water to a boil __________________ the sensing area of the thermometer stem or probe in the water for __________________ __________________ 2. Hold the calibration nut and __________________ until the thermometer head until it reads 212°F (100°C) 3. Note: The boiling point of water varies depending upon your __________________

18. Ice-Point Method 1. Fill a large container with crushed __________________ and__________________ 2. Submerge the thermometer stem or probe in the water for __________________ __________________ 3. Hold the calibration nut and rotate the thermometer head until it reads _______˚F or (0˚C) 19. General Thermometer Guidelines When using thermometers: a. Keep thermometers and their storage cases __________________ b. Calibrate them regularly to ensure __________________

c. Never use __________________ thermometers to monitor food temperature d. Insert the thermometer stem or probe into__________________ part of product (usually the center) e. Wait for the thermometer reading to __________________ before recording the temperature of a food item 20. Put the steps for calibrating a thermometer in the proper order: ______ Rotate the head of the thermometer until it reads 32°F (0°C) ______Submerge the sensing area of the thermometer stem or probe, and wait for the reading to steady ______Fill a container with crushed ice and clean tap water ______Hold the adjusting nut with a wrench or other tool