Identify the function and use of food thermometers during cooking.

Identify the steps in calibrating a food thermometer.

Recognize adequate cooking times and temperatures for a variety of foods.

Identify how to take a proper temperature.

Recognize when and how to keep food thermometers sanitized.

Define contamination, including the three types of contamination.

Identify how to prevent contamination during receiving and storage.

Identify how to prevent contamination during preparation and service.

Identify how to prevent contamination from the environment.

Identify how to prevent contamination from people.

Define the food temperature danger zone.

Identify foods that will and will not support the rapid growth of harmful bacteria.

Identify proper methods to keep cold food cold.

Identify proper methods to keep hot foods hot.

Identify methods to properly cool hot food for later service.