Bimetallic-Stemmed Thermometers

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Bimetallic-Stemmed Thermometers

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How can a bimetallic-stemmed thermometer be calibrated?

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Which is a guideline for checking temperatures using a bimetallic-stemmed thermometer?

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Bimetallic-stemmed thermometers are the most common type of thermometer in food service because they are useful throughout the Flow of Food. But what is a disadvantage with these thermometers?

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Why are easy-to-read markings necessary on a bimetallic-stemmed thermometer?

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What thermometer is usually NOT practical for checking the temperature of a thin food, like a hamburger patty or fish filet?

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What makes a bimetallic-stemmed thermometer useful for checking temperatures during the Flow of Food?

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A bimetallic-stemmed thermometer must be scaled in at least two-degree increments. What are two-degree increments?

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When checking temperatures with a bimetallic-stemmed thermometer, why must the stem be inserted into the food up to the dimple?

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What trait makes a bimetallic-stemmed thermometer suitable for checking the temperature of large or thick food?

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What kind of food is a bimetallic-stemmed thermometer good for checking the temperature?

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What part of a bimetallic-stemmed thermometer measures temperatures?

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What kind of thermometer should have these features?

• Calibration nut
• Easy-to-read markings
• Dimple

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Which features should a bimetallic-stemmed thermometer have?

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Which is an advantage with bimetallic-stemmed thermometers?

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What part of a bimetallic-stemmed thermometer is used to measure temperatures?

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What mark shows the end of the temperature-sensing area on a bimetallic-stemmed thermometer?

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What part of a bimetallic-stemmed thermometer is used to adjust the thermometer and make it accurate?

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What type of thermometers are commonly used in operations?

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These are the most common types of what, used in foodservice?

• Thermistors
• Thermocouples
• Bimetallic-stemmed

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When checking food temperatures with a bimetallic-stemmed thermometer, how long should you wait after inserting the stem into the food before recording the temperature?

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When checking temperatures with a bimetallic-stemmed thermometer, how far does its stem need to be inserted into the food?

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What temperature range can a bimetallic-stemmed thermometer measure?

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In what way should the markings be scaled on a bimetallic-stemmed thermometer?