Checking Temperatures | Hospitality Training Center

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Checking Temperatures

1 / 85

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

Thick food

Thin food

Neither

Both

2 / 85

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

Only on the tip of the probe

Between the tip and the dimple

Neither

Both

3 / 85

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

Immerse up to its dimple

Immerse the entire sensing area

Neither

Both

4 / 85

What part of a bimetallic-stemmed thermometer measures temperatures?

Through its metal stem

From the tip to the dimple

Neither

Both

5 / 85

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

Internal temperatures

Air temperatures

Neither

Both

6 / 85

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

Immersion probe

Surface probe

Neither

Both

7 / 85

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

The correct thermometers for the food

The temperature gauge for the storage unit

Neither

Both

8 / 85

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

Soups

Sauces

Frying oil

All are correct

9 / 85

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

Into its center

Into its thickest part

Neither

Both

10 / 85

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

Make sure food is received at the correct temperature

Quickly store accepted food items in their correct areas

Neither

Both

11 / 85

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

Hold the probe as close to the food as possible without touching it

Insert the stem or probe directly into the thickest part, usually the center

Neither

Both

12 / 85

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

Do NOT puncture the package with the stem or probe

Do NOT touch any part of the package with the stem or probe

Neither

Both

13 / 85

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

Receive at 41°F or lower unless otherwise specified

Receive at an internal temperature of 50°F or lower

Neither

Both

14 / 85

How should the internal temperature of food be measured?

Choose a thermometer that is correct for the type of food

Insert the thermometer stem or probe into the thickest part of the food (usually its center)

Wait at least 15 seconds for the reading to steady before recording the measurement

Take another measurement in a different spot

All are correct

15 / 85

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

A bimetallic-stemmed thermometer

A thermocouple or thermistor thermometer

Neither

Both

16 / 85

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

By monitoring temperatures

By recording temperatures

Neither

Both

17 / 85

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

Infrared thermometers

No thermometer can

Neither

Both

18 / 85

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

An Infrared (Laser) Thermometer

A bimetallic-stemmed thermometer

Neither

Both

19 / 85

What are the temperature requirements for the delivery of milk?

Receive at 45°F or lower

Cool to 41°F or lower within four hours of delivery

Neither

Both

20 / 85

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

A Maximum Registering Thermometer (MRT)

A time-temperature indicator (TTI)

Neither

Both

21 / 85

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

It has the correct size probe

It has the correct type of probe

Neither

Both

22 / 85

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

Insert the thermometer probe into the thickest part

Take more than one reading from different spots

Wait at least 15 seconds for the reading to steady before recording the measurement

All are correct

23 / 85

Which is an advantage with bimetallic-stemmed thermometers?

Measures temperatures between 0°F and 220°F

It is the easiest thermometer to calibrate

It’s useful throughout the Flow of Food

All are correct

24 / 85

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

A timer

A thermometer

Neither

Both

25 / 85

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

Thick food

Thin food

Neither

Both

26 / 85

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

Receive at 45°F or lower

Cool to 41°F or lower within four hours of delivery

Neither

Both

27 / 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?

The internal temperature of food

What time the temperatures were measured

Neither

Both

28 / 85

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

There is no risk of cross-contamination

There is no risk of damaging the food

Neither

Both

29 / 85

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

The sensing area is the part that measures temperatures

The sensing area is between the tip of the stem and the dimple

The entire sensing area must be in the food to check its temperature

All are correct

30 / 85

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

Its ability to measure a wide range of temperatures

It’s ability to measure both thick and thin food

Neither

Both

31 / 85

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

Air temperatures

The internal temperature of food

Neither

Both

32 / 85

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

Infrared (Laser) Thermometers

A Maximum Registering Thermometer (MRT)

Neither

Both

33 / 85

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

Open the package and insert the stem or probe into the food

Insert the stem or probe up to its dimple without touching the package

Neither

Both

34 / 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?

Thermocouples and Thermistors

An Infrared (Laser) Thermometer

Neither

Both

35 / 85

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

The sensing area on a bimetallic-stemmed thermometer is between the tip of the stem and the dimple

The sensing area on thermocouple and thermistor thermometers is on the tip of their probe

Neither

Both

36 / 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?

Choose the best type of thermometer for the task

Open the package and insert the stem or probe of your thermometer into the food

Take another reading in a different spot (temperature may vary in other areas)

Make sure the sensing area for your type of thermometer is fully immersed in the food

Do NOT touch the package with the thermometer stem or probe to avoid cross contamination

All are correct

37 / 85

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

Because the sensing area is between the tip of the stem and the dimple

Because the entire sensing area must be inserted into the food

Neither

Both

38 / 85

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

Penetration probe

Immersion probe

Neither

Both

39 / 85

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

The calibration nut

The dimple

Neither

Both

40 / 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?

Receive at an internal temperature of 50°F or lower

Cool to 41°F or lower within four hours of delivery

Neither

Both

41 / 85

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

Receive at an air temperature of 45°F or lower

Cool to 41°F or lower within four hours of delivery

Neither

Both

42 / 85

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

The thickest part of the food

In the center of the food

Neither

Both

43 / 85

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

Use clean and sanitized containers and ice scoops to transfer ice from an ice machine

Insert the thermometer stem or probe into the thickest part of the food (usually in the center)

Neither

Both

44 / 85

Which statements are true about infrared (laser) thermometers?

Suitable for grill tops

They cannot measure air temperatures or the internal temperature of food

These thermometers minimize the risk of cross-contamination and food damage

Measures the temperature of a surface without touching it, reducing the risk of cross-contamination

All are correct

45 / 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?

Both shellfishes

The shell eggs

Neither

Both

46 / 85

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

Thick food

Thin food

Neither

Both

47 / 85

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

Some food suppliers place time-temperature indicators (TTI) inside their delivery trucks

A color change indicates that the food has been time-temperature abused

Neither

Both

48 / 85

What are surface probes used for?

Pans

Griddles

Flat cooking equipment

To check the temperature of a surface

All are correct

49 / 85

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

Recording the highest temperature reached during a given time

Monitors temperature when they cannot be constantly observed

Checking the temperature of the final rinse cycle in a dish machines

All are correct

50 / 85

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

Temperatures are measured through the thermometers metal stem

It’s sensitive to temperature between the tip of its stem and the dimple

Neither

Both

51 / 85

How can time-temperature abuse be avoided during service?

Check the internal temperature of food often

Hold food at the correct temperature

Neither

Both

52 / 85

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

When the temperature was taken

How the temperature was taken

Neither

Both

53 / 85

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

Air probe

Surface probe

Neither

Both

54 / 85

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

In the thickest part

In the center or middle

Neither

Both

55 / 85

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

Holding it as close as you can without touching the food

By following the manufacturer’s directions

Neither

Both

56 / 85

What is the correct air temperature for cold storage units?

Store cold TCS food at an air temperature of 41°F or lower

Store frozen food at an air temperature that keeps it frozen

Neither

Both

57 / 85

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

Place the thermometer stem or probe between two packages

Wrap the package around the thermometer stem or probe

Neither

Both

58 / 85

What are Penetration Probes useful for?

Checking the internal temperature of food

Checking the temperature of thin food

Neither

Both

59 / 85

Which of these temperatures can an Air Probe Thermometer check?

Inside an oven

Inside a cooler

Inside a freezer

All are correct

60 / 85

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

It can’t measure temperature through metal (stainless steel. aluminum)

It can’t measure temperature through packaging or glass

Neither

Both

61 / 85

How do you check the temperature of packaged food?

Open the package

Insert the entire sensing area of the stem or probe into the food

Allow at least 15 seconds to get an accurate reading

Avoid touching the package with the stem or probe to prevent cross-contamination

All are correct

62 / 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?

In the coldest part of a hot-holding unit

In the warmest part of a cold storage unit

Neither

Both

63 / 85

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

Immersion probe

Penetration probe

Neither

Both

64 / 85

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

Having a large sensing area

Having a metal stem

Neither

Both

65 / 85

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

Keep cold food at 41ºF or lower

Keep hot food hot at 135°F higher

Neither

Both

66 / 85

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

Live shellfish can be received at an internal temperature of 50°F or lower

Both live and shucked shellfish should be received at an air temperature of 45°F or lower

Neither

Both

67 / 85

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

Different parts of the food may be different temperatures

Cooking does NOT destroy the toxins produced by pathogens

Neither

Both

68 / 85

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

A metal probe

An interchangeable probe

Neither

Both

69 / 85

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

Instantaneous

At least 15 seconds

Neither

Both

70 / 85

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

Use the correct thermometer to measure the internal temperature of the food

Do NOT rely on the temperature gauge on holding equipment to check temperatures

Neither

Both

71 / 85

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

Record the time the temperature was taken

Check the temperature in another part of the food

Neither

Both

72 / 85

Which statement is true about a surface probe?

Use these to check the surface temperature of flat cooking equipment like a griddle or grill

Press the short flat probe directly to a surface and its temperature is displayed digitally

Neither

Both

73 / 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?

Throw it out

Allow more time to cool

Neither

Both

74 / 85

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

Cool from 135°F to 41°F or lower within six hours

Receive at an internal temperature of 135°F or higher

Neither

Both

75 / 85

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

The food must be received frozen solid

Receive at an air temperature of 50°F or lower

Neither

Both

76 / 85

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

Open the package and insert the thermometer stem or probe directly into the food

Fully immerse the sensing area of the stem or probe in the food without touching the package

Neither

Both

77 / 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?

Surface probe

Penetration probe

Neither

Both

78 / 85

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

Hold it as close to the food or equipment as possible without touching it

Insert the stem or probe into the thickest part of the food

Neither

Both

79 / 85

What are the temperature requirements for the delivery of milk?

Receive Milk at 45°F or lower

Cool Milk to 41°F or lower within four hours

Neither

Both

80 / 85

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

The internal temperature of food

The time when the temperature was taken

Neither

Both

81 / 85

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

Into the thickest part of the food

In the center (if there isn’t a thickest part)

Neither

Both

82 / 85

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

A digital display

On the dial

Neither

Both

83 / 85

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

Because the thickest part takes the longest to cook and is the last to get hot

Because the outer portions of food can be hot while the center is still cold

Neither

Both

84 / 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)?

Dishes with previously cooked TCS ingredients (leftovers)

Whole or ground poultry (chicken, turkey, duck)

Corrective action to recondition food that has been in the TDZ for two hours

Both

85 / 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?

Until the reading is steady

At least 15 seconds

Neither

Both

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