mid-15c., from drip (v.). The slang meaning stupid, feeble, or dull person is first recorded 1932, perhaps from earlier American English slang sense nonsense (1919).
Time at heat and temperature are critical in the hardening transformation phase. Rapid cooling and tempering complete the process. Quench and Temper provides strength and uniformity of hardness through the entire part from the surface to the core. This is achieved by heating the entire part up above the transformation temperature for a set period of time. Upon quenching, parts must be tempered to the desired hardness creating a Tempered Martensitic Microstructure. Medium Carbon Steels (.25-.70C) are commonly Quench and Tempered. During this quenching process, parts are cooled rapidly thereby locking in the microstructure transformation. Oil is a very common quench medium for this process.
However, foodservice establishments are advised to get hot and cold water lines at hand sinks or to accept tempered water if that is the facilities' choice. Tempered water is, by the Plumbing Code water that is between 85 and 110 degrees F. The U.S. Food Code (2005) provides a temperature standard for handwashing sinks. The Food Code states a handwashing sink shall be equipped to provide water at a temperature of at least 100 degrees F through a mixing valve or combination faucet. This is the standard used in the NC School HACCP template because it is based on the U.S. Food Code (2005).