Time & Temperature ControlQuestion 211 of 319
A cook needs to measure the temperature of thin grilled chicken cutlets only 1/4-inch thick. What is the best technique?
a.Use the bimetallic stem inserted straight down
b.Use a digital thin-probe thermometer and insert from the side along the length of the cutlet
c.Stack 5 cutlets and measure the middle one through the side
d.Skip the thermometer — color is enough
Explanation
Bimetallic stem thermometers require 2 to 2.5 inches of food contact, so they cannot read thin items accurately. A digital probe with a thin tip inserted from the side along the food gives a reliable reading. Color is never an acceptable substitute, since browning can occur before the pathogen-kill temperature is reached.
Law Reference: Cal. H&S Code §114020This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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