Thermometer

Thermometer is an instrument used to measure temperature in food preparation, cooking, storage and service. In professional kitchens, the correct thermometer depends on what is being measured: an instant-read probe checks internal food temperature, a leave-in probe monitors cooking over time, and a surface or infrared thermometer measures surface temperature rather than the centre of food.

Common kitchen types

• Digital probe: checks internal temperature of cooked foods and incoming products.
• Leave-in probe: monitors the internal temperature of roasts or other foods during cooking.
• Infrared thermometer: checks surface temperatures; it cannot verify the internal temperature of food.
• Candy or deep-fry thermometer: measures hot sugar syrups and frying oil within its rated range.

Accuracy and food safety

Clean and sanitise food-contact probes before and after use. Check accuracy regularly according to the manufacturer’s instructions; an ice-water test should read approximately 0°C when performed correctly. Use the required safe internal cooking temperatures for the food and jurisdiction, and never rely on colour or cooking time alone.

Training video: https://www.youtube.com/watch?v=iayaAW4xeSU