How should a food thermometer be used to check internal temperatures?

• A. Insert into the center of the food, including bone and fat, and read quickly.
• B. Insert into the thickest part of the food, avoid bone and fat, and wait for a stabilized reading.
• C. Insert into the surface and read immediately.
• D. Use the thermometer only after removing the food from heat.

Answer: (B)

To ensure an accurate internal temperature, insert the probe into the thickest part of the food, avoiding bone and fat, and wait for the reading to stabilize. This spot best represents the overall doneness because heat travels from the outside inward, so the center must reach the safe temperature. Bone and fat can distort readings: bone conducts heat differently and can give a misleading lower or higher value, while fat insulates and slows heat transfer, hiding the true center temperature. Reading from the surface or rushing the measurement can miss undercooked areas, so take the time for the temperature to settle to get a reliable result.