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Java Games: Flashcards, matching, concentration, and word search. |
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Lesson 3 Key Terms Part 1
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| Boiling-point method | Method of calibrating the thermometer based on the boiling point of wate |
| Calibration | Process of ensuring that a thermometer gives an accurate reading by adjusting it to a known standard, such as freezing point or boiling point of water |
| Flow of food | Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving |
| Ice-point method | Method of calibrating thermometers based on the freezing point of water |
| Thermometer | Device for accurately measuring the internal temperature of food, the air temperature inside a freezer or cooler, or the temperature of equipment. Bimetallic stemmed thermometers, thermocouples, and thermistors are common types of thermometers used in the restaurant and foodservice industry |
| Time-temperature indicator (TTI) | 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 |
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