SERVSAFE CHAPTER 4 KEY TERMS EXAM QUESTIONS

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SERVSAFE CHAPTER 4 KEY TERMS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Bimetallic Stemmed Thermometer

Answer:

The most common and versatile type of thermometer, measuring temperature through a metal probe with a sensor in the end. Most can measure temperatures from 0° to 220°F (-18° to 104°C) and are accurate to within +/- 2°F or +/- 1°C. They are easily calibrated.

Question 2: Bimetallic Stemmed Thermometer

Answer:

Which type of thermometer is this?

Question 3: Calibration

Answer:

Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or boiling point of water.

Question 4: Boiling-Point Method

Answer:

A method of calibrating a thermometer based on the boiling point of water.

Question 5: Flow of Food

Answer:

The path food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.

Question 6: Thermocouple/Thermistor

Answer:

Which type of thermometer is this?

Question 7: Time-Temperature Indicator

Answer:

Which type of thermometer is this?

Question 8: Thermistor

Answer:

A thermometer that checks food temperature through a sensor on the tip of a metal probe.

Question 9: Time-Temperature Indicator (TTI)

Answer:

A time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or subsequent storage.

Question 10: Thermocouple

Answer:

A thermometer that checks food temperature through a sensor on the tip of a metal probe.

Question 11: Infrared Thermometer

Answer:

Which type of thermometer is this?

Question 12: Ice-Point Method

Answer:

A method of calibrating thermometers based on the freezing point of water.