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$^circ$F which did not meet the operations critical limit of 135$^circ$F. The chef recorded the temperature in the log and reheated the soup to 165$^circ$F for 15 seconds within 2 hours. Which was the corrective action?

PRINCIPLES OF FOOD PROCESSING

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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

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: -For accurate temperature measurement the probe of the bimetallic-coil thermometer must be inserted the full length of the sensing device (usually 2-3").

There is 1 question to complete.