This is a: Digital thermometer Bi-metallic stemmed thermometer Thermocouple None of the above Question 2: The following steps describe the use of a food thermometer: 1. Wash, rinse and sanitize before and after each use. 2. Keep sensing area of the thermometer from touching bottom or sides of food container. 3. Insert sensing area in center of food. 4. Wait 10 seconds. 5. Record reading. Which step is not correct? Step 1 Step 2 Step 3 Step 4 Step 5 Question 3: Which thermometer is not suitable for use in food premises? Thermocouple Bimetallic stemmed thermometer Digital thermometer Meat thermometer Question 4: Which statement is FALSE? Turkey, meat or roast thermometers are not suitable for taking temperatures in a food premises. With a digital or thermocouple thermometer, the sensing area is on the tip. The sensing area of a Bi-metallic Stemmed Thermometer is at the tip. Thermometers must be calibrated on a routine basis. Question 5: The following steps describe the calibration of a thermometer using the Ice-Point method: 1. Fill a container with crushed ice and water. 2. Submerge sensing area of the thermometer stem in ice-water slush. 3. Wait for 20 seconds. 4. Check if temperature reads 0C (32 F). 5. If necessary, adjust calibration nut until thermometer reads 0C (32 F) while the sensing area of the stem of thermometer is still in the ice water. Which step is not correct? Step 1 Step 2 Step 3 Step 4 Step 5 All steps are correct Question 6: A cook is taking the temperature of a stew in the hot holding section of a buffet. He uses his thermocouple thermometer to take the temperature from the center of the liquid. He reads the thermometer and concludes that the temperature is acceptable. What did he do incorrectly? Nothing. This is exactly how to measure food temperatures in hot holding. The cook should have stirred the food before taking the temperature. The cook should have taken the temperature in two different spots. The cook is using the wrong type of thermometer. B and C Question 7: The following steps describe the calibration of a thermometer using the Boiling-Point method: 1. Bring a pan of water to a boil. 2. Submerge sensing area of the thermometer stem in boiling water. 3. Wait for 30 seconds. 4. Check if temperature reads 100C (212 F). 5. If necessary, adjust calibration nut until thermometer reads 100C (212 F) while the sensing area of the thermometer stem is still in the boiling water. Which step is not correct? Step 1 Step 2 Step 3 Step 4 Step 5 All steps are correct