Time & Temperature ControlQuestion 95 of 319
Which is the correct way to calibrate a bimetallic stem thermometer using the ice-point method?
a.Place it in boiling water and adjust to 212°F
b.Place it in lukewarm water and adjust to 98°F
c.Place it in a slurry of crushed ice and water and adjust to 32°F
d.Place it in a freezer until the dial reads 0°F
Explanation
The ice-point method places the stem at least 2 inches into a container filled with crushed ice topped with water. After 30 seconds, the dial should read 32°F (0°C); if not, the calibration nut is turned with a wrench until it reads 32°F. This is the simplest and most reliable field calibration.
Law Reference: Cal. H&S Code §114020Practice all 319 questions free — no signup required.
Related questions on this topic
- Which of the following is NOT an approved method for thawing TCS food in California?
- When thawing chicken breasts under running cool water, the water must be at what temperature and for how long?
- A metal-stem food thermometer must be accurate to within what tolerance?
- Where should the probe of a thermometer be inserted to get an accurate reading on a chicken breast?
- An operator uses 'time as a public health control' for sliced deli meat held at room temperature. If the meat starts at 41°F, what is the maximum total time it may be out before it must be served or discarded?
- A vegetable medley will be cooked and held on a hot bar for lunch service. What is the minimum cooking/hot-holding temperature?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review