During measurement, where should the thermometer be placed if checking doneness?

• A. Into the thickest part away from bones
• B. Into the outer surface
• C. Into the pan's bottom
• D. Into the steam rising from the food

Answer: (A)

Measuring doneness is about the inside temperature, so you insert the thermometer into the thickest part of the meat and away from bones. This spot best reflects how hot the center actually is, without being skewed by bone, fat, or surface warmth. Reading on the outer surface or at the pan’s bottom doesn’t tell you how hot the interior is, and relying on steam or surface readings can mislead you about safety. By placing the thermometer in the center of the thickest area, you ensure the food has reached a safe, proper temperature throughout.