Preparation & CookingQuestion 199 of 320
When verifying the final cooking temperature of a thick chicken breast, where should the cook insert the probe thermometer?
a.Just under the surface, where the meat is hottest
b.Into the thickest part of the breast, which heats slowest and shows the lowest reading
c.Into the thinnest edge, which cooks first
d.Against the grill surface next to the chicken
Explanation
The thickest part of a food is the last to come up to temperature, so that is where the minimum internal temperature must be verified. Checking a thin edge or near the surface can show a passing number while the center is still undercooked.
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