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Chapter 5-ServSafe
The Flow of Food-Introduction
6
Culinary Art
Not Applicable
02/04/2012

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Cards

Term
method of calibrating thermometers based on the boiling point of water.
Definition
Boiling-point method:
Term
rocess of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or the boiling point of water.
Definition
Calibration:
Term
path with food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.
Definition
Flow of food:
Term
method of calibrating a thermometer based on the freezing point of water.
Definition
Ice-Point method:
Term
Device for accurately measuring the internal temperature of food, coolers, or equipment.
Definition
Thermometer:
Term
time and temperature monitoring device attached to a food shipment to determine if the product’s temperature has exceeded safe limits during shipment or later storage.
Definition
Time-temperature indicator:
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