ServSafe Manager Practice Exam

Where should the thermometer stem be placed when checking the temperature of a chicken breast?

1. Near the surface

2. In the thickest part

3. At the bone

4. In the juice

The correct answer is: In the thickest part

The thermometer stem should be placed in the thickest part of the chicken breast when checking its temperature. This is crucial because the thickest part is where the temperature is likely to be the coldest, which ensures that the chicken has reached a safe internal temperature throughout. Accurately checking the temperature in the thickest area helps confirm that harmful bacteria are destroyed, ensuring food safety and reducing the risk of foodborne illnesses. Checking near the surface may not provide an accurate reading, as that area could be cooked while the interior remains undercooked. Similarly, measuring at the bone can lead to inaccurate readings since bones heat up faster than flesh. Placing the thermometer in the juices may not reflect the internal temperature of the meat itself, leading to incorrect assessments of whether the chicken is adequately cooked. Therefore, measuring in the thickest part is the best practice for achieving a reliable temperature reading.