Chapter 5

Flow of food

Answer explanation

Path food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.

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.

Thermocouples

Answer explanation

Thermometers that check food temperature through a sensor on the tip of a metal probe.

Thermistors

Answer explanation

Thermometers that check food temperature through a sensor on the tip of a metal probe.

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.

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.

Ice-point method

Answer explanation

Method of calibrating thermometers based on the freezing point of water.

Boiling-point method

Answer explanation

Method of calibrating a thermometer based on the boiling point of water.

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.

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.