Checking Temperatures

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Checking Temperatures

1 / 85

Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish?

2 / 85

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

3 / 85

Besides the temperature, what other information should be recorded by food handlers when checking food temperatures?

4 / 85

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

5 / 85

What are the temperature requirements for the delivery of hot TCS food?

6 / 85

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

7 / 85

How do you check the food temperature in regular, non-vacuum-sealed packages?

8 / 85

What part of the food should the thermometer probe or stem be inserted into when checking its temperature?

9 / 85

ServSafe suggests keeping clipboards supplied with forms and pencils near:

• Coolers
• Freezers
• Food prep areas
• Cooking equipment
• Holding equipment

What information will food handlers be recording regularly?

10 / 85

What are the temperature requirements for the delivery of shucked shellfish?

11 / 85

Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit?

12 / 85

What is the most important tool you have for monitoring temperatures?

13 / 85

What should be done after checking the temperature in the thickest part of the food and recording the measurement?

14 / 85

What part of a bimetallic-stemmed thermometer measures temperatures?

15 / 85

Why don’t you need to insert thermocouple and thermistor thermometers as far into the food as bimetallic-stemmed thermometers need to be?

16 / 85

How should the internal temperature of food be measured?

17 / 85

What kind of thermometer can measure temperature through glass, metal, or packaging?

18 / 85

Check the internal temperature of food being held for service at least every two to four hours. What should the temperature be?

19 / 85

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

20 / 85

Which statements are true about infrared (laser) thermometers?

21 / 85

When checking the temperature inside a cooler or oven, which probe should be attached to a thermocouple or thermistor thermometer?

22 / 85

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?

23 / 85

You are inspecting and receiving a delivery of food in packages. Never allow food to enter your operation without first checking it’s temperature requirements. Some foods are delivered in a special kind of package (Frozen fish, ROP and MAP) that requires it’s temperature to be checked in a different way. What are the normal steps for checking the temperature of most kinds of packaged foods?

24 / 85

Which of these can an Immersion Probe Thermometer check the temperature of?

25 / 85

These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower.

• Live shellfish
• Shucked shellfish
• Shell eggs
• Milk

Which must be cooled from 45°F to 41°F within four hours?

26 / 85

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

27 / 85

What kind of thermometer indicates the highest temperature reached during use and is used where temperature readings cannot be continuously observed?

28 / 85

How can the time food spends in the Temperature Danger Zone (TDZ) be controlled?

29 / 85

What can a Maximum Registering Thermometer (MRT) be used for?

30 / 85

How should you determine which thermometer to use when checking food temperatures?

31 / 85

How should the temperature of food in hot holding be checked?

32 / 85

What kind of food is a thermocouple and a thermistor good for checking the temperature?

33 / 85

Both live and shucked shellfish may be received at an air temperature of 45°F at delivery. What additional temperature requirements does a delivery of live shellfish have?

34 / 85

What should be avoided when checking the temperature of packaged food items?

35 / 85

Which part of a thermocouple and thermistor thermometer is sensative to temperature?

36 / 85

What are surface probes used for?

37 / 85

Where should the thermometer probe usually be inserted to check the temperature of food?

38 / 85

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of liquids like soups, sauces, and frying oil?

39 / 85

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

40 / 85

What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature?

41 / 85

What are Time-Temperature Indicators (TTI) used for?

42 / 85

When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

43 / 85

Which statement is true about a surface probe?

44 / 85

Why is it important to measure the internal temperature of the thickest part of the food?

45 / 85

How can time-temperature abuse be avoided during service?

46 / 85

How long must you wait for a digital thermometer to display the temperature reading?

47 / 85

What is an infrared thermometer NOT able to measure the temperature of?

48 / 85

Which is true about the sensing area on a bimetallic-stemmed thermometer?

49 / 85

What kind of food are thermocouple and thermistor thermometers suitable for checking the temperature of?

50 / 85

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

51 / 85

When checking the temperature of food, what part of the food should you insert the thermometer stem or probe?

52 / 85

What are the temperature requirements for the delivery of milk?

53 / 85

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

54 / 85

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

55 / 85

How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package?

56 / 85

What needs to be recorded to avoid time-temperature abuse?

57 / 85

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of a thin food, like hamburger patties or fish fillets?

58 / 85

What kind of thermometer works well for checking the final rinse temperature of dishwashing machines?

59 / 85

Which is an advantage with bimetallic-stemmed thermometers?

60 / 85

Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of?

61 / 85

After checking and recording the temperature in the thickest part of the food, why should you take another reading in a different spot?

62 / 85

What are Penetration Probes useful for?

63 / 85

What are the temperature requirements for the delivery of shell eggs?

64 / 85

How are the receiving temperatures for Live Shellfish and Shucked Shellfish different?

65 / 85

What should be used to check the temperatures of food during receiving?

66 / 85

How do you check the meat, poultry, and fish temperature during receiving and inspecting?

67 / 85

Which is a ServSafe guideline for checking the temperature of food?

68 / 85

In what condition should a delivery of frozen food be received?

69 / 85

Which probe should be attached to a thermocouple or thermistor thermometer when checking the internal temperature of food?

70 / 85

How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery?

71 / 85

What are the temperature requirements for the delivery of milk?

72 / 85

How can you get the most accurate measurements when using an infrared (laser) thermometer?

73 / 85

Which of these temperatures can an Air Probe Thermometer check?

74 / 85

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

75 / 85

Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

76 / 85

Through which of its parts do thermocouples and thermistors measure temperatures?

77 / 85

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

78 / 85

How do you take temperatures with an infrared (laser) thermometer?

79 / 85

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of flat cooking equipment, like a grill?

80 / 85

What are the temperature requirements for the delivery of most cold TCS foods?

81 / 85

How do you check the temperature of packaged food?

82 / 85

You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature?

83 / 85

What is the correct air temperature for cold storage units?

84 / 85

How are the temperature readings shown on a thermocouple or thermistor thermometer?

85 / 85

What kind of thermometers only measure the surface temperature of food and equipment?