An employee checks the steam table by reading the well thermometer, which shows 160°F. Why is that not enough?
a.The well thermometer needs calibration at the start of a shift
b.The well reads the water, not the internal food temperature
c.The well thermometer reads in whole degrees rather than tenths
d.The well thermometer is mounted too far from the serving line
解析
Equipment thermometers report the temperature of the water, air, or unit, not the food, and a pan sitting above a hot well can easily be below 135°F in its center. Holding temperatures are verified by probing the thickest part of the food itself with a clean, sanitized, calibrated thermometer.
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