Question

when checking the internal cooking temperature of a potentially hazardous/high - risk food, where should you place the probe end of the thermometer?
on the surface of the food
at the very bottom of the food
deep in the thickest part of the food

Explanation:

When checking the internal cooking temperature of potentially hazardous/high - risk food, the probe end of the thermometer should be placed in the thickest part of the food. This is because the thickest part takes the longest to cook and is the last area to reach a safe internal temperature. Placing the thermometer on the surface may give a false - positive (too high) reading as the surface cooks faster, and placing it at the very bottom may be affected by the cooking vessel (e.g., if it's in contact with a hot pan, it could give an inaccurate reading).

Answer:

Deep in the thickest part of the food.