Day 125 - 12 May 95 - Page 07


     
     1        conversant on the temperatures.  If I am in a restaurant
     2        and I see that meat is being -- not cooking properly or
     3        fries are not at quite the done state they should be when
     4        the timer goes off, I am able to check what the temperature
     5        should be and make the calibration.
     6
     7   Q.   The checking of the temperature of the beef, that is done
     8        internally now, is it not?  You did not used to test the
     9        internal temperature of the patty but now you do; is that
    10        right?
    11        A.  We did, we did formally.  It is just that the piece of
    12        equipment that we are using today is far more sophisticated
    13        than the single probe method that we employed many years
    14        ago.  Many years ago we had a single probe thermometer that
    15        we would pierce the patty to determine the interior
    16        temperature of the meat patty.
    17
    18        Today, we have a thermometer -- it is a multi-prong piece
    19        of equipment - that will give us an average of what the
    20        internal temperature would be of a meat patty.  So, it is
    21        more sophisticated and it gives us a much more accurate
    22        measurement of what the internal temperature would be.
    23
    24   Q.   So if there was a hot spot and a cold spot, then it would
    25        average it out, would it, and give you the temperature in
    26        the middle?
    27        A.  You could have that.  It has been my experience that
    28        there is not a wide variation in temperature on the surface
    29        or in the surface of the meat patty.  You are not talking
    30        about that wide a diameter, so you are not going to have
    31        extreme variations of temperature on a grill surface from,
    32        let us say, the upper part of the grill, the lower part of
    33        the grill.  If the grill is not in calibration, you might
    34        have a little warmer variation there on the platten than
    35        you would on the actual meat patty.
    36
    37   Q.   This circular -- I presume it is circular seeing as that is
    38        what you are making a motion of -- thermometer, does that
    39        actually go into the patty because you said something about
    40        the surface temperature?
    41        A.  Well, we check not only the product itself, but also
    42        the cooking surface.
    43
    44   Q.   But in terms of the patty, when you use the thermometer on
    45        the patty, is it actually inserted inside the patty or is
    46        it just laid on the surface and it tests the surface
    47        temperature?
    48        A.  The inside -- it is pierced, the patty is pierced.  But
    49        again we check not only the temperature of the -----
    50 
    51   MR. JUSTICE BELL:  When Mr. Beavers said "you do not get much 
    52        variation in temperature", he said of the grill surface. 
    53
    54   MS. STEEL:  I think there was something before that that he said
    55        which threw me off actually.
    56
    57   MR. JUSTICE BELL:  Yes.  Very well.  Anyway, you heard the
    58        answer there, for right or wrong.
    59
    60   MS. STEEL:  Yes.  (To the witness):  So you have been using the

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