What should be used to measure the internal temperature of meat to ensure that it has been cooked thoroughly and to avoid foodborne illness?
A) probe thermometer inserted in the center of the food
B) mercury thermometer
C) appearance of the meat (when it looks done)
D) the oven's temperature setting
E) cooking time

Question

Quizplus · Accepted Answer

A probe thermometer inserted in the center of the food is the best choice to measure the internal temperature of meat. This ensures that the food has been cooked thoroughly and to avoid foodborne illness. The temperature at the center of the thickest part of beef, pork, veal, and lamb should reach a minimum internal temperature of 145°F (63°C) while ground meats should be cooked to an internal temperature of 160°F (71°C). Poultry and leftovers should be cooked to a minimum internal temperature of 165°F (74°C). Mercury thermometers are not recommended for food measurement as they are not as accurate, and appearance or cooking time cannot be relied upon as a measure of temperature.

What Should Be Used to Measure the Internal Temperature of Meat