cac5f88a-4d0e-4750-a5b4-1b5db0e97ccc

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School

The University of Queensland *

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Course

30516

Subject

Chemistry

Date

Nov 24, 2024

Type

JPG

Pages

1

Uploaded by DeanThunderGoldfish25

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s 1 | ' Food Nan (s D06 Knawleage Test | faGemeRt| D06 “Pa G feod Nanding practices /| SITKESA00G6 K TR S T rtifica nagement| 7 SITXFSADDG < Participate in safe faod | H— T Home / Certificate IV in Kitchen Management kv . SITXFSAQ06 Knowledge Test Ko i 2/ Insert'the food probe thermometer into 10 SSve wen 1) Exmmes on comte. | the ice slush, ensuring that the sensor tip ive ten [ I8 submerged in the ice mixture 11. Give three (3) reasons food busi.. | v/ e £l Uy Cold calibration test. even distribution of temperature 2 12. Identify three (3) examples of lo.. 4. Wait for the thermometer reading to : 13. Complete the following table by .. v/ stabilize, which may take a minute or two . | I omplete W 5. Check the thermometer reading. It 0 should register very close to 0°C, the freezing point of water. If there is any deviation from this point, note the difference. T 522 : 1.Fill a container with boiling water, i L creating a pot of boiling water. g [ SNl 2 Insert the food probe thermometer into ;__': . the boiling water, ensuring that the sensor 5—" - - tip is submerged in the water. E’*‘, = L= <z 3. Stirthe water gently to ensure an even :: :‘ Hot calibration test, distribution of temperature. 4. Walit for the thermometer reaaing to stabilize, Which may take & minute or two. s 5l Check the thermometer reading. It L Previous < =B D W @ ® wiy ' BBl 2 St . AL AT frrrrrrne 2 3 e,y : reeeass s P I P oS e st s s s ne sy i A S T RS A LA . e 3 h o Attt S A S R eoanl R O S T IRt . e 22 s ann » e - resmmsa
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