When checking internal temperatures with a thermometer, where should it be inserted?

The correct answer is to insert the thermometer into the thickest part of the food. This approach ensures that you are measuring the temperature at the center of the item, where it is most likely to retain the lowest temperature during cooking. Many foods have varying thicknesses and densities, leading to potential discrepancies in temperature readings if only the thinner parts or outer layers are measured.

The thickest part is where the heat takes the longest to penetrate, so it's crucial for ensuring that the food has been cooked evenly and thoroughly to eliminate any harmful bacteria. This method is particularly important for large cuts of meat or casseroles that might have a hotter exterior while still being undercooked in the center. Monitoring these temperatures accurately is essential for food safety, ensuring that the internal temperature meets the required standards for safe consumption.