5-2 Assigning specific equipment to each type of food Cleaning and sanitizing work surfaces,...
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Transcript of 5-2 Assigning specific equipment to each type of food Cleaning and sanitizing work surfaces,...
Assigning specific equipment to each type of food
Cleaning and sanitizing work surfaces, equipment, and utensils after each task
Create physical barriers between food products
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Physical barriers include:
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Preparing raw and ready-to-eat food at different times when
using the same prep table
Purchasing ingredients that require minimal preparation
Create procedural barriers between food products
Procedural barriers include:
Cook, hold, cool, and reheat food properly
Discard food that spends longer than four hours in the TDZ
Build time-temperature controls into recipes
Make calibrated thermometers available
Remove only as much food from storage as necessary
To prevent time-temperature abuse:
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Common Types of Thermometers
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Infrared Thermometer
Bimetallic Stemmed Thermometer
Thermocouple
Photos courtesy of Cooper-Atkins Corporation
5-8 Photos courtesy of Cooper-Atkins Corporation
Measure temperature through a metal probe or sensing area
Display results on a digital readout
Come with interchangeable probes
Thermocouples and Thermistors
Immersion Probe Surface Probe Penetration Probe
Used to measure surface temperature of food/equipment
Must be held as close to product as possible
Remove barriers between thermometer and product
Follow manufacturer’s guidelines
Infrared Thermometers
5-9 Photo courtesy of Cooper-Atkins Corporation
Self-adhesive tags or sticks attached to food shipments
Provides irreversible record when product’s temperature has exceeded safe limits during shipment or storage
Time-Temperature Indicators (TTIs)
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Which temperature-measuring deviceshould be used to check the___ 1. internal temperature of a hamburger patty?
___ 2. surface temperature of a steak?
___ 3. temperature of chicken during transport?
___ 4. internal temperature of a roast?
___ 5. internal temperature of a large stockpot of soup?
D. Time-temperature indicator
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C. Bimetallic stemmed thermometer
B. Thermocouple
A. Infrared thermometer
When using thermometers:Clean and sanitize them between uses
Calibrate them regularly
Insert the thermometer stem or probe into thickest part of product
Wait for reading to steady before recording temperature
Never use mercury or spirit-filled glass thermometers to check food temperature
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Ice-Point Method
Fill container with crushed ice and water
Submerge sensing area of stem or probe for 30 seconds
Hold calibration nut and rotate thermometer head until it reads 32˚F (0˚C))5-13
Step 1 Step 2 Step 3
Boiling-Point MethodStep 1: Bring a deep pan of water to a boil
Step 2: Submerge sensing area of stem or probe for 30 seconds
Step 3: Hold calibration nut and rotate thermometer head until it reads 212F (100C)
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Put the steps for calibrating a bimetallic stemmed thermometer in order
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___ A. Rotate the head of the thermometer until it reads 32F (0C).
___ B. Submerge the sensing area of the thermometer stem or probe, and wait for the reading to steady.
___ C. Fill a container with crushed ice and clean tap water.
___ D. Hold the adjusting nut with a wrench or other tool.