PSL1CH8Vocab The Safe Flow of Food
Quiz
•
Specialty
•
9th - 12th Grade
•
Practice Problem
•
Medium
Jeanne Damone
Used 6+ times
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16 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Result when food has remained too long in the temperature danger zone, 41°F to 135°F
(5°C to 57°C), which is the range in which pathogens grow well; the longer food stays in the temperature danger
zone, the more time pathogens have to grow. In addition, food is time-temperature abused any time it is cooked
to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.
bimetallic stemmed thermometer
time-temperature abuse
ice paddles
boiling point method
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Can check temperatures from 0°F to 220°F (-18°C to
104°C) through its metal stem, which makes it useful for checking both hot and cold types of food. The sensing
area of the thermometer goes from the tip of the stem to the dimple; when checking temperature, insert the stem
into the food up to the dimple.
off site service
ice paddles
active managerial control
bimetallic stemmed thermometer
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To adjust a thermometer to ensure it gives a correct reading.
time-temperature abuse
ice-point method
boiling
calibrated
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To calibrate, or adjust, a thermometer based on the temperature at which water freezes in order
to ensure its accuracy.
boiling-point method
ice-point method
boiling
ice paddles
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To calibrate, or adjust, a thermometer based on the temperature at which water boils in
order to ensure its accuracy.
boiling
ice-point method
off site service
boiling-point method
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Describes the point where water is hot enough that bubbles form and rise to the top as vapor (steam).
calibrated
boiling
boiling-point method
HACCP
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A source of food that has been inspected by appropriate agencies (e.g., government
agencies) and meets all applicable local, state, and federal laws.
HACCP
flow of food
cross contamination
approved food source
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