A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 degrees F, which did not meet the operations critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 156 seconds within 2 hours. Which was the corrective action?

PRINCIPLES OF FOOD PROCESSING

Please wait while the activity loads.
If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled.

If loading fails, click here to try again

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 degrees F, which did not meet the operation’s critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 156 seconds within 2 hours. Which was the corrective action?

A	Reheating the soup
B	Checking the critical limit
C	Sanitizing the thermometer probe
D	Recording the temperature in the log

Explanation:

Detailed explanation-1: -Which thermistor probe attachment is used to measure temperature in a deep pot of soup? Immersion probe. Which thermistor probe attachment is used to measure temperature of a walk in refrigerator? Air probe.

Detailed explanation-2: -"Oven-safe” Bimetallic-coil Thermometers: The bimetal food thermometer can accurately measure the temperature of relatively thick foods (such as beef roasts) or deep foods (foods in a stockpot).

There is 1 question to complete.