How often should food temperature be checked when cooking?

Checking food temperature is crucial in cooking for several reasons, including ensuring food safety, achieving the right doneness, and maintaining quality. Monitoring temperature at least every 30 minutes strikes a balance between frequency and practicality, allowing cooks to make adjustments as needed without being overly disruptive to the cooking process. This consistent checking helps to ensure that the food is cooked evenly and reaches the appropriate internal temperature to kill harmful bacteria, reducing the risk of foodborne illness.

In addition, this frequency allows chefs to respond to any changes during cooking, such as fluctuations in heat or issues with equipment. By checking the temperature regularly, cooks can prevent food from overcooking or undercooking, ultimately leading to better quality and safer meals. This approach aligns with best practices in the food preparation industry, highlighting the importance of vigilance in monitoring food temperatures throughout the cooking process.