Chapter 5
Assessment
•
Thomas Green
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others
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•
Hard
Student preview
30 questions
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1.
OPEN ENDED
30 sec • 1 pt
Flow of food
Answer explanation
Path food takes
through an operation, from
purchasing and receiving through
storing, preparing, cooking, holding,
cooling, reheating, and serving.
2.
OPEN ENDED
30 sec • 1 pt
Bimetallic stemmed thermometer
Answer explanation
Bimetallic stemmed thermometer:
The most common and versatile
type of thermometer, measuring
temperature through a metal probe
with a sensor in the end. Most can
measure temperatures from 0°
to 220°F (-18° to 104°C) and are
accurate to within ±2°F or ±1°C.
They are easily calibrated.
3.
OPEN ENDED
30 sec • 1 pt
Thermocouples
Answer explanation
Thermometers that
check food temperature through a
sensor on the tip of a metal probe.
4.
OPEN ENDED
30 sec • 1 pt
Thermistors
Answer explanation
Thermometers that
check food temperature through a
sensor on the tip of a metal probe.
5.
OPEN ENDED
30 sec • 1 pt
Time-temperature indicator (TTI)
Answer explanation
Time and temperature monitoring
device attached to a food shipment
to determine if the product's
temperature has exceeded
safe limits during shipment or
subsequent storage.
6.
OPEN ENDED
30 sec • 1 pt
Calibration
Answer explanation
Process of ensuring
that a thermometer gives accurate
readings by adjusting it to a known
standard, such as the freezing point
or boiling point of water.
7.
OPEN ENDED
30 sec • 1 pt
Ice-point method
Answer explanation
Method of calibrating thermometers based on the freezing point of water.
8.
OPEN ENDED
30 sec • 1 pt
Boiling-point method
Answer explanation
Method of calibrating a thermometer based on the boiling point of water.
9.
OPEN ENDED
30 sec • 1 pt
CROSS-CONTAMINATION
Answer explanation
Many things can happen to food as it moves from purchasing and receiving through storing, prepping, cooking, holding, cooling, reheating, and serving.
10.
OPEN ENDED
30 sec • 1 pt
CROSS-CONTAMINATION
Answer explanation
is a major hazard in the flow of food.
Pathogens can be spread from food or unwashed hands to prep tables, utensils, equipment, or other food.
Cross-contamination can occur at almost any point within the flow of food.
When you know how and where it can happen, it is fairly easy to prevent.
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