8279898.ppt
- 1. Thermometers
- 2. •A thermometer is an instrument that is used to measure temperature. •Thermo means heat •Meter means to measure What is a thermometer?
- 3. To determine if the food was safe to eat, completely cooked, or in the danger zone. Why would you use the thermometer with foods?
- 4. Temperature is measured on two scales: Celsius and Fahrenheit. 98.6 37 C F
- 5. The Fahrenheit scale is the most popular in the United States. Its symbol is “F.” F
- 6. is the symbol for degrees. 100o is read 100 degrees Temperature is measured in degrees.
- 7. Types of food thermometers digital instant-read dial oven-safe oven probe with cord disposable temperature indicators thermometer fork combination dial instant-read
- 9. Danger Zone The Food Danger Zone is __________. 41° to 135°
- 10. Freezer Temperature Freezers should be 0 degrees F or less
- 11. Refrigerator Temperature Refrigerator temperatures should be 41 degrees or less
- 12. Ground Meat (Beef, Pork, Lamb) Cook ground meats to 155 degrees F
- 13. Poultry (Chicken & Turkey) Cook poultry to 165 degrees F
- 14. Holding Hot Foods Hold hot foods at 135 degrees F
- 15. Reheating Leftovers Reheat leftovers until a temperature of 165°F is reached throughout the food.
- 16. Proper procedure for taking temperature of food. Wipe thermometer clean. Stick into thickest part of food (away from bone) or in the middle of a liquid. (Internal Temperature) Wait until needle or fluid stop moving. (15 seconds for quick read)
- 17. Calibrating a Thermometer Fill a 2 quart container with ice and add water to 1” from the top of the container. Stir and let sit for 1 minute. Insert the thermometer into the ice water (don’t touch sides or bottom and DON’T submerge the dial). Let the thermometer stay in the water for about 30 seconds. Adjust the hex – while in the water until the dial reads 32 F
- 18. Sanitation Lab 3 steaks per kitchen Cook one to 145, one to 155 and one to 165 degrees Take the temperature correctly – as shown in class Evaluate each for taste, color and texture – on your lab sheet No seasoning except salt and pepper After you evaluate you can use steak sauce