Where should the thermometer be inserted to check doneness?

• A. Into the thickest part of the food away from bones
• B. Near the surface
• C. In the center of the dish but not the food
• D. In the outer edges

Answer: (A)

Measuring doneness requires taking the temperature inside the food, in the thickest part. That spot is where heat is slowest to reach, so checking there tells you whether the entire portion has reached a safe temperature. Reading near the surface can be misleading because the outside heats up first and may be hot while the inside is not done. Reading in the center of the dish but not the food wouldn’t measure the food’s temperature at all, and checking the outer edges isn’t representative of the overall doneness either. So, insert the thermometer into the thickest portion, with the tip fully inside the meat and not touching bone or the pan, to get an accurate, safe reading.