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WorksheetsCh.4 Thermometers
Total questions: 44
Worksheet time: 36mins
A food safety management system is a group of practices and procedures intended to:
Make sure your operation is financially successful
Prevent foodborne illnesses
Keep people from bringing pets into restaurants
None of the above
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
What is calibration?
making sure a knife is sharp
making sure the kitchen is clean
sanitizing the thermometer before using
making sure the thermometer is accurate before using
How can you calibrate a bimetallic stemmed thermometer?
you can't
with cold water
with ice water
with boiling water
We can measure temperature by using a (a)
Temperature can be measured in degrees _______________ and _____________
measuring cups and measuring spoons
Fahrenheit and Fahrenheit Only
Degrees and Fahrenheit
- Why is buying from an approved source so important?
You can get a better deal from approved sources
It saves money
Unapproved sources is FDA approved but cannot guarantee sanitation and safety
It costs more to buy from approved sources
What are TCS foods?
time/temperature controlled for safety foods
foods that need refrigeration for storage to stay fresh
example would be milk, eggs, dairy
all of the above
A food thermometer is required for each of the following except:
when checking in or receiving food deliveries
when cooling food for overnight storage after a meal period
when making a trash run
when calibrating a thermometer
What is the flow of food?
The path that food takes through your operation: Starting with Cooking and ending with Service
The path that food takes through your operation: Starts with proper storage and ends with proper cooking
The path that food takes through your operation: Starting with Purchasing and ending with Service
Food going down the garbage disposal
Which type of thermometer measures through a metal stem and measures to a dimple?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which type of thermometer measures through a metal probe, displays the temperature digitally, and has a sensing area on the tip?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which type of thermometer measures the surface temperature only of food and equipment?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which of these can help prevent cross-contamination? Select all.
Multiple colored cutting boards for different products
Prepping different items at different times
Buying prepared foods
Holding your breath while cooking foods
Squeezing your eyes really tight
Which of these can help prevent cross-contamination? Select all.
Cleaning and sanitizing surfaces and dishes between uses
Prepping different items on different surfaces
Buying cut produce
Wearing false eyelashes
Wearing long pants
What is the temperature danger zone?
70-125F
41-135F
40-140F
35F-141F
Which type of thermometer should you use for internal temperature of a hamburger patty? Select all correct.
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which type of thermometer should you use for a internal temperature of a large roast? Select all correct.
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
What are the 2 ways to calibrate a thermometer? (Check all that apply)
Ice point
Boiling point
Touch point
Air point
What is the best way to calibrate a thermometer? (Check all that apply)
Ice point
Boiling point
Touch point
Air point
When using the ice point method, what is the procedure?
Immerse measuring part of thermometer into ice water and watch to see if the thermometer settles on 32F. Adjust if needed.
Immerse measuring part of thermometer into ice water and watch to see if the thermometer settles on 0F Adjust if needed.
Immerse measuring part of thermometer into ice water and watch to see if the thermometer settles on 41F Adjust if needed.
Stick the thermometer in the ice maker and see if it reads 32F Adjust if needed.
How often should you calibrate your thermometer?
Everyday
Once a year
Every six months
It depends on the type of thermometer
If your thermometer reads consistently higher or lower than expected, what should you do?
Continue using it
Try calibrating it again
Replace the thermometer
None of the above
Which of the following is a sign that your thermometer may need to be replaced?
It is damaged or broken
It gives inconsistent readings
It is difficult to read
All of the above
What is a common method for calibrating a thermometer?
Comparing it to a known accurate thermometer
Submerging it in boiling water
Placing it in ice water
All of the above
You are baking a cake and want to ensure the oven temperature is accurate. Which thermometer should you use?
Instant-read thermometer
Oven thermometer
Candy thermometer
Infrared thermometer
You are grilling a steak and want to check its doneness without cutting into it. Which thermometer is best suited for this task?
Bi-mettelic
Oven thermometer
Candy thermometer
Infrared thermometer
Which type of thermometer is best suited for measuring the temperature of a smoker?
Candy thermometer
Instant-read thermometer
Oven thermometer
Infrared thermometer
When using a thermometer to check the doneness of meat, where should you insert the probe?
The thickest part of the meat, away from the bone
The center of the meat
The edge of the meat
The bone
A probe thermometer is another name for:
Instant-read thermometer
Candy thermometer
Oven thermometer
Infrared thermometer
Infrared thermometers are commonly used in culinary applications for:
Measuring the temperature of ovens and grills
Checking the temperature of refrigerated items
Monitoring the doneness of meats
All of the above
Which type of thermometer is most commonly used for measuring the internal temperature of meats and poultry?
Candy thermometer
Bi-mettalic
Oven thermometer
Infrared thermometer
What is the primary purpose of a thermometer in culinary applications?
To measure the temperature of the air in a kitchen
To gauge the heat of a stovetop burner
To determine the internal temperature of food
To monitor the temperature of refrigeration units
Thermometers that check food temperature through a sensor on the tip of a metal probe and have interchangeable probes.
Thermistor and Thermocouples
Flow of Food
Bimetallic Stemmed
The path that food takes in an operation. It begins when you buy the food and ends when you serve it.
Flow of food
Calibration
Boiling Point Method
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.
TTI- Time Temperature Indicator
Ice point Method
Calibration
Method of calibrating thermometers based on the freezing point of water (32°F)
Boiling Point Method
Ice Point Method
Method of calibrating a thermometer based on the boiling point of water (212°F)
Ice Point Method
Boiling Point Method
The most common and versatile type of thermometer, measuring temperature through a metal probe with a sensor in the end.
Bimetallic Stemmed Thermometer
Thermistor and Thermocouple
If used to check food, thermometers must be
accurate to +/ 2 ˚F or +/ 1 ˚C.
True
False
Insert the thermometer stem or
probe into thinnest part of the food.
True
False
Always Wash, rinse, sanitize, and air dry thermometers
before and after using them.
True
False
