When should you use a thermometer to check the doneness of meat?

When should you use a thermometer to check the doneness of meat?

• A. Never
• B. Always if available
• C. Only for beef
• D. Only for poultry

Answer: (B)

Always use a thermometer if available. Relying on color or juices can be misleading, since doneness and safety depend on the actual internal temperature. A thermometer gives a precise reading in the thickest part of the meat, away from bone, and it accounts for carryover cooking as the meat rests. This helps you hit the safe minimum temperatures for different meats—poultry at 165°F, ground meats at 160°F, pork at 145°F, beef and lamb at 145°F with a rest, and fish at 145°F—so you avoid undercooking or overcooking. If a thermometer isn’t available, you’ll have to depend on other cues, but use the tool whenever you can.

Always use a thermometer if available. Relying on color or juices can be misleading, since doneness and safety depend on the actual internal temperature. A thermometer gives a precise reading in the thickest part of the meat, away from bone, and it accounts for carryover cooking as the meat rests. This helps you hit the safe minimum temperatures for different meats—poultry at 165°F, ground meats at 160°F, pork at 145°F, beef and lamb at 145°F with a rest, and fish at 145°F—so you avoid undercooking or overcooking. If a thermometer isn’t available, you’ll have to depend on other cues, but use the tool whenever you can.