FSN-SS-C5 & 6 Test

Which thermocouple probe would you use when measuring a roast?

• Air probe

• Immersion probe

• Surface probe

• Penetration probe

When should you recalibrate your thermometer?

• At the end of your shift

• After you sanitize the thermometer

• After it has been bumped or dropped

• Every four hours

How often should you clean and sanitize your thermometer?

• Every four hours

• Before and after checking each new food

• At the beginning of your shift

• Before the lunch crowd

The flow of food means

• The path that food takes through your operation

• The steps of a recipe

• The path that food must be placed on a buffet table

• The path that food must be placed in the cooler

The most basic way to prevent cross-contamination is to

• Prepare all foods in the restaurant

• Use the same cutting boards and knives for different foods

• Clean and sanitize all surfaces and equipment only at the beginning of your shift

• Keep raw and ready-to-eat foods away from each other

Time-temperature abuse can be avoided by

• Monitoring food only at the beginning of your shift

• Stocking the operation with just bimetallic thermometers

• Taking corrective action where permissible

• Allowing the food to sit at room temperature until it cools

The most important tool that you have for monitoring temperatures is

• The thermostat on the oven

• Different types of thermometers

• The cooler thermometer

• A monitoring chart

Which thermometer would have the least likely chance to cause cross-contamination?

• Infrared thermometer

• Bimetallic Stemmed Thermometer

• Thermistor

• Penetration probe

Which item would you use an infrared thermometer to measure?

• Grill top

• Cooler temperature

• Oven temperature

• Internal temperature of food

Thermometers should be calibrated

• At the beginning of your shift

• Before the first delivery arrives

• After it has been bumped or dropped

• All of the above are times when the thermometer must be calibrated