Thermometer

1. Thermometers

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

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

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

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

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

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

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

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