Which of the following is a safe cooking method for meat and poultry?

Using a meat thermometer to check internal temperatures is essential for ensuring that meat and poultry are cooked safely. This method allows cooks to measure the internal temperature of the meat accurately. Different types of meat have specific safe minimum internal temperatures that must be reached to eliminate harmful bacteria and pathogens that can lead to foodborne illnesses. For example, poultry should reach an internal temperature of at least 165°F (74°C) to ensure that it is safe to eat.

By relying on a meat thermometer, cooks can avoid the risks associated with cooking meat and poultry at improper temperatures, which might not kill foodborne pathogens. This method is a standard practice in culinary safety, ensuring that the food is not only cooked properly but also remains juicy and flavorful without the risk of being undercooked.

In comparison, other methods like cooking at a low temperature and slow cooking without supervision can create conditions that may allow bacteria to thrive if the proper temperature is not reached. Likewise, boiling meat alone does not guarantee that it has been cooked to a safe temperature unless the internal heat is verified.