Time & Temperature ControlQuestion 96 of 319
Where should the probe of a thermometer be inserted to get an accurate reading on a chicken breast?
a.In the steam above the food
b.Touching the bottom of the pan
c.Into the thickest part of the meat, not touching bone or fat
d.Just under the skin
Explanation
The probe should be inserted into the thickest part of the food without touching bone, fat, or the cooking vessel, since those conduct heat differently and give false readings. For thin items like burgers, insert from the side. Always clean and sanitize the probe before and after each use.
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 →
Practice all 319 questions free — no signup required.
Own the complete Food Handler Card guide — PDF + EPUB, $9.99 →
Related questions on this topic
- When thawing chicken breasts under running cool water, the water must be at what temperature and for how long?
- A metal-stem food thermometer must be accurate to within what tolerance?
- Which is the correct way to calibrate a bimetallic stem thermometer using the ice-point method?
- An operator uses 'time as a public health control' for sliced deli meat held at room temperature. If the meat starts at 41°F, what is the maximum total time it may be out before it must be served or discarded?
- A vegetable medley will be cooked and held on a hot bar for lunch service. What is the minimum cooking/hot-holding temperature?
- A delivery truck arrives with cold milk. What is the highest acceptable temperature for the milk at the receiving dock?
Last reviewed: · editorial process
PrepPass team · Verified against California Food Handler Card Exam · How we review