Sanitation Certification Practice Test

The type of probe used to measure the temperature of flat cooking surfaces is a surface probe. This probe is specifically designed for direct contact with flat surfaces, allowing for accurate measurement of surface temperatures. It typically has a flat tip that conducts heat effectively to provide precise readings.

In culinary and food safety contexts, monitoring surface temperature is crucial for ensuring food is cooked properly and safely. A surface probe will help in assessing the heat distribution of grills, griddles, and frying pans, which can affect cooking times and food safety.

Other probe types serve different purposes: an air probe is used to measure the temperature of the air, typically in refrigerators or ovens; an immersion probe is suited for liquids, measuring the temperature of soups, sauces, or fryers; and a penetration probe is designed to be inserted into the thickest part of food to check internal temperatures. Understanding the specific function of each probe type is essential for maintaining food safety standards.