Which type of thermometer should be used to measure the temperature of large quantities of food?

The bimetallic stemmed thermometer is the most suitable choice for measuring the temperature of large quantities of food due to its design and functionality. This type of thermometer features a metal probe that contains two different types of metal bonded together, which expand at different rates when heated. The thermometer is inserted into the thickest part of the food item, allowing for an accurate reading that reflects the overall temperature of the food.

With large quantities of food, ensuring that the probe reaches the center or thickest portion is crucial for accurate readings, as this is typically where any cold spots may exist. The bimetallic design also provides a continuous reading, making it easier to monitor temperature changes across large volumes.

Other types of thermometers, such as digital and infrared thermometers, may not provide the same level of accuracy or reliability when measuring larger portions. Digital thermometers typically are versatile but may not be designed specifically for thick foods, while infrared thermometers are useful for surface temperatures but do not penetrate food to measure internal temperatures accurately. Probe thermometers, while effective for checking temperature, often lack the scale and design specifically tailored for larger masses when compared to bimetallic stemmed thermometers.