Which thermometer is suitable for both thin and thick food items?

Thermocouples and thermistors are designed to measure temperature across a wide range of food thicknesses, making them suitable for both thin and thick food items. These types of thermometers operate based on the principles of thermal conductivity, allowing for rapid and accurate temperature readings. The ability to penetrate and provide accurate readings in a variety of food types, whether they are thin or thick, is crucial in ensuring food safety and cooking food to the appropriate temperatures.

The other choices, while useful in specific circumstances, have limitations. The bimetallic stemmed thermometer is generally effective only for thicker foods, as it requires the sensor to be inserted deeply enough to get an accurate reading. Digital thermometers, while quick and easy to read, may not always be designed for thick food items if they lack sufficient probe length. Infrared thermometers are excellent for surface temperature readings but do not penetrate the food to assess internal temperatures, making them unsuitable for determining whether thick food items have reached safe cooking temperatures.