Which type of thermometer is recommended for measuring the temperature of thin foods?

A thermocouple is recommended for measuring the temperature of thin foods due to its ability to provide quick and accurate readings. This type of thermometer has a sensing area at the tip, allowing it to quickly respond to temperature changes even in foods that are not thick. The rapid measurement ensures that food safety standards are maintained, especially when cooking or holding thin foods, which can easily be overcooked or undercooked.

In contrast, other types of thermometers may not be as effective for thin foods. Bi-metallic stem thermometers, which have a longer sensing portion, can be slower to respond and may not provide accurate readings when measuring the temperature at the surface of thin foods. Infrared thermometers are not suitable for measuring internal temperatures, as they only measure the surface temperature. Dial thermometers also tend to have a longer response time compared to thermocouples, making them less ideal for thin items. Thus, the thermocouple stands out for its speed and precision when handling thin foods.