What is the primary purpose of a thermometer in cooking?

The primary purpose of a thermometer in cooking is to determine cooking doneness, especially in meats. Properly measuring the internal temperature of food, particularly meat, is essential to ensure safety and quality. Undercooked meats can harbor harmful bacteria, leading to foodborne illnesses, while overcooked meats can become dry and less palatable. Using a thermometer helps chefs and home cooks alike to achieve the right level of doneness for different types of meat, ensuring that they are safe to eat while also retaining the desired flavor and texture.

Other options such as measuring cooking times or aerating ingredients do not relate directly to the primary function of a thermometer. Cooking times can vary significantly based on the technique, the type of food, and even individual appliances, making them unreliable for determining doneness. Aerating ingredients is a technique used in baking and cooking to incorporate air, impacting texture and volume, which is unrelated to temperature measurement. Serving hot liquids does not pertain to the core function of a thermometer as well; thermometers are designed specifically for measuring temperature, not for serving.