Rodolphe Maurel
How to Use a Thermometer
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How to Use a Thermometer
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in this short presentation, safe thermometer1 use, we will supplement the information learned in our basic food safety1 series. Foods must be cooked and <abbr title="tenue">held</abbr> at correct temperatures and cooks must use a metal1 <abbr title="tige">stem</abbr> or digital1 thermometer to <abbr title="s'assurer que">ensure</abbr> that meat, poultry1, seafood, and other cooked foods reach safe minimum internal1 temperatures. In the basic food safety series, we focused on temperature control and understanding the temperature danger zone1. In this segment, we will expand your knowledge of temperature control by discussing thermometer use1 in <abbr title="profondeur">depth</abbr>.</div><div class="virtualpage">
<abbr title="parmi">Among</abbr> all the tools used in food service, the thermometer <abbr title="fournir">provide</abbr>s the best indication of food temperature safety1. Metal stem1 or <abbr title="compteur">dial</abbr> thermometers are commonly used in food service. They work well for taking temps in <abbr title="épais">thick</abbr> food when used <abbr title="de façon adéquate">properly</abbr>. When using a dial thermometer or similar device, the stem must be pushed several inches1 into food and left in for <abbr title="au moins">at least</abbr> 20 seconds. <abbr title="du fait de">Due to</abbr> <abbr title="profondeur">depth</abbr> required for <abbr title="précision">accuracy</abbr>, it should not be used for <abbr title="mince, fin">thin</abbr> foods <abbr title="tels que">such as</abbr> hamburger <abbr title="steaks hachés">patties</abbr>. </div><div class="virtualpage">
Digital thermometers have digital numbers <abbr title="plutôt que">rather than</abbr> a dial1 and are easy to read, quick and better for measuring1 temperatures in thin foods. Use a food thermometer whenever you prepare hamburgers, poultry, roasts1, chops, egg casseroles, <abbr title="pains de viande">meat loaves</abbr> and other combination dishes.</div><div class="virtualpage">
Food thermometers should be capable of measuring temps from zero degrees1 Fahrenheit to 220 degrees Fahrenheit. Check the accuracy1 of a thermometer by putting the sensor1 in a cup of crushed ice and water, it should read 32 degrees Fahrenheit. If it doesn't show that temp, it should be adjusted1 or replaced. Calibrate all thermometers periodically following manufacturers’ directions. An <abbr title="non desinfecté">unsanitized</abbr> thermometer is a food safety <abbr title="danger, risque">hazard</abbr> rather than a preventive tool. Clean and <abbr title="desinfecter">sanitize</abbr> whenever a thermometer probe has been used, <abbr title="posé sur">set down</abbr> on an unsanitized1 surface or otherwise contaminated1. </div><div class="virtualpage">
When inserting into a <abbr title="blanc de volaille">poultry breast</abbr>, insert from the side1, this is easier to read and more <abbr title="précis">accurate</abbr> than when inserted from the top. Dial thermometers should have the stem inserted straight into the food or at an angle1 about two inches into the thickest part of the food without touching <abbr title="os">bone</abbr> or fat. The stem must be pushed several inches into the food and left in for at least1 20 seconds. Digital thermometer stems should be inserted about a half inch or less straight into the center of <abbr title="la partie la plus épaisse">the thickest part</abbr> of food or at an angle without touching bone1 or fat. The temperature takes five seconds to appear.</div><div class="virtualpage">
Here is a review of the key points of proper thermometer use. Thermometers are the best way to indicate1 if a food is safe to eat. Know the proper internal cooking temperatures for hamburgers, poultry, roasts, chops1, egg casseroles, meat loaves and other combination dishes. There are two types of <abbr title="sonde">probe</abbr> thermometers: dial and digital. Metal stem or dial thermometers are best used for measuring the heat1 of thick foods.</div><div class="virtualpage">
Digital thermometers are easy to read, quick and better for measuring temperatures in thin1 foods. Know the proper techniques for each type of thermometer. Dial thermometers measure two inches deep for 20 seconds and digital thermometers measure a half inch deep or five seconds. Calibrate all thermometers periodically. Never use a used or dirty thermometer as it is a food safety hazard1. Always wash and <abbr title="desinfecter">sanitize</abbr> thermometers between uses.</div>
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