When verifying the final cooking temperature of a thick chicken breast, where should the cook insert the probe thermometer?
a.Just under the browned surface, where the crust is hottest to the touch
b.Flat against the hot grill grate right next to the chicken breast itself
c.Into the thickest part of the breast, which heats slowest and shows the lowest reading
d.Into the thinnest edge of the breast, since a thin section finishes cooking before the rest
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. The word to notice in the stem is thick: checking a thin edge, the browned surface, or the grill grate itself can show a passing number while the center of the breast is still undercooked.
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