1. Thermometers

2. What is a thermometer?
A thermometer is an instrument that is used to measure temperature.
Thermo means heat
Meter means to measure

3. Why would you use the thermometer with foods?
To determine if the food was safe to eat, completely cooked, or in the danger zone.

4. Temperature is measured on two scales: Celsius and Fahrenheit.37 C
98.6 F

5. F The Fahrenheit scale is the most popular in the United States.
Its symbol is “F.”

6. is the symbol for degrees.
Temperature is measured in degrees.
is the symbol for degrees.
100o is read 100 degrees

7. Types of food thermometers
dial instant-read
dial oven-safe
digital instant-read
oven probe with cord
thermometer fork combination
disposable temperature
indicators

8. The ONLY way to know food has been cooked to a safe
internal temperature is to use
a food thermometer!

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
155

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