ServSafe Chapter 4
What do you remember about the introduction of the flow of food?
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Topics of this game:
- _______ __ _____ is the path food takes throughout your operation. From buying the food to serving food.
- Food is being abused whenever it is handled in the following ways: cooked to the wrong internal temperature, held at the wrong temperature, and ….
- The temperature range in which pathogens grow much faster is?
- Soup on the hot holding line fell below 135°F after 2 hours. What corrective action should be taken?
- Three types of commonly use thermometers in food service operations are: bimetallic stemmed thermometer, thermistors, and ___________.
- Different probes are used to measure different items. This probe checks the temperature of liquids, such as soups and sauces.
- This type of temperature probe checks the temperature of flat cooking equipment.
- This type of temperature probe is used to check the internal temperature of food, especially thin food, such as hamburgers.
- This type of probe is used to check temperatures in coolers (refrigerators) and ovens.
- Thermometers used to measure the temperatures of food must be accurate to within…
- Which probe should be used to check the temperature of a chicken breast?
- Which practice can help prevent time-temperature abuse?
- Which practice can help prevent cross-contamination?
- What device can be used to monitor both time & temperature abuse during shipment of food?
- How long can food stay in the temperature danger zone before it must be thrown out?
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