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
