Time & Temperature ControlQuestion 211 of 319
A cook needs to measure the temperature of thin grilled chicken cutlets only 1/4-inch thick. What is the best technique?
a.Use the bimetallic stem inserted straight down
b.Stack 5 cutlets and measure the middle one through the side
c.Skip the thermometer — color is enough
d.Use a digital thin-probe thermometer and insert from the side along the length of the cutlet
Explanation
Bimetallic stem thermometers require 2 to 2.5 inches of food contact, so they cannot read thin items accurately. A digital probe with a thin tip inserted from the side along the food gives a reliable reading. Color is never an acceptable substitute, since browning can occur before the pathogen-kill temperature is reached.
Law Reference: Cal. H&S Code §114020Practice all 319 questions free — no signup required.
Related questions on this topic
- A restaurant wants to vacuum-pack (reduced oxygen packaging, ROP) cooked meats in-house and hold them refrigerated for 5 days. What is required before doing so?
- California allows cold TCS food to be held above 41°F using time as a control. What is the maximum total time and what happens to leftovers?
- Calibrating with the ice-point method, what dial reading is considered acceptable on a bimetallic stem thermometer that does not have an adjustable nut?
- A commercially canned and sealed pasta sauce is opened straight from the can and used to top a pizza that will be baked. To what temperature must the sauce itself be reheated if served on already-hot pizza, given it has never been opened before?
- Which container choice cools a hot pot of stew the fastest, helping pass the two-stage cooling test?
- Hot soup at 135°F enters the refrigerator at 6:00 PM. By 7:30 PM it reads 65°F. What is the correct status, and what is the deadline to reach 41°F?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review