Food Manager Practice Exam

When cooking meat, what is the purpose of a food thermometer?

1. To ensure proper cooking time

2. To check tenderness

3. To verify internal temperature for safety

4. To measure moisture content

The correct answer is: To verify internal temperature for safety

Using a food thermometer when cooking meat is crucial for verifying internal temperature for safety. Cooking meat to the appropriate internal temperature is essential to kill harmful bacteria that can cause foodborne illnesses. Different types of meat require specific minimum temperatures to ensure that they are safe to eat; for example, poultry should reach an internal temperature of at least 165°F (74°C), while ground meats need to reach 160°F (71°C). By using a food thermometer, you can accurately assess whether the meat has reached these safety benchmarks, preventing the risk of undercooked food and ensuring that it is safe for consumption. In contrast, while cooking time is important, it does not guarantee that the meat has reached a safe internal temperature, as factors like thickness and cooking method can affect cooking speed. Checking tenderness provides useful information about the texture of the meat but does not indicate its safety. Measuring moisture content relates more to the quality and cooking process rather than safety, making it an irrelevant factor in the context of ensuring the meat is adequately cooked for consumption.