AAA Food Manager Certification Practice Test

When taking the temperature of a steak, where should you insert the thermometer?

1. Near the bone

2. In the thickest part

3. On the edge of the steak

4. In the center of the steak

The correct answer is: In the thickest part

Inserting the thermometer in the thickest part of the steak is crucial because this area generally takes the longest to cook and is the last to reach the desired internal temperature. For accurate and reliable readings, the thickest part provides the most representative measure of the steak's overall doneness. When cooking meats like steak, it's important to ensure that the entire piece reaches a safe temperature to kill harmful pathogens. Other locations, such as the bone or edges, may not reflect the internal heat accurately since they can be cooler than the center, leading to undercooked portions that pose a food safety risk. Therefore, aiming for the thickest part not only ensures a safe cooking temperature but also optimizes the quality and flavor of the steak.