What is the purpose of using thermometers in food preparation?

Using thermometers in food preparation is crucial for ensuring that food is cooked to the proper temperatures. This practice is essential for food safety, as cooking food to the appropriate temperatures helps to kill harmful bacteria and pathogens that can cause foodborne illnesses.

Thermometers provide a reliable method to accurately measure the internal temperature of food, allowing chefs and food handlers to verify that dishes reach the necessary temperatures recommended by food safety guidelines. For instance, poultry must reach a minimum internal temperature of 165°F (74°C) to be considered safe for consumption.

In contrast, decorating the kitchen does not contribute to food safety and does not relate to the function of a thermometer. Measuring humidity is outside the scope of food safety training, and while tracking cooking time is important, it is the temperature measurement that directly impacts food safety and quality. Thus, the primary purpose of using thermometers in food preparation is to ensure food is cooked to the appropriate temperatures, making option B the accurate choice.