What is a common practice to ensure food is safely cooked?

Using a food thermometer to check the internal temperature is a fundamental practice in ensuring that food is cooked safely. Different foods have specific temperature requirements to eliminate harmful bacteria and pathogens that can cause foodborne illnesses. Relying on visual cues or cooking times alone can be misleading, as these do not account for various factors like food thickness and oven calibration that affect actual cooking temperatures.

A food thermometer provides an accurate and objective measurement of the internal temperature, helping to confirm that the food has reached a safe cooking level. For instance, the USDA recommends that poultry should reach an internal temperature of 165°F, while ground meats should reach at least 160°F, and many other food types have their specific guidelines. This practice not only promotes food safety but also ensures that the food is cooked to the proper consistency and juiciness, enhancing both flavor and presentation.

Other practices, while they might contribute to cooking, do not necessarily guarantee safety on their own. For example, cooking food to the same temperature regardless of type ignores the specific safety requirements for different foods. Cooking in large batches may lead to uneven cooking if not monitored properly. Using high heat for all foods can result in charred exteriors while keeping the interior undercooked. Hence, the reliance