What is the first step in calibrating a stem thermometer?

The first step in calibrating a stem thermometer is to completely fill a container with ice. This method is known as the ice water method, which allows you to set the thermometer to the freezing point of water, which is 32°F (0°C). By using ice water, you create a stable and accurate reference point for calibration, as this temperature is consistent under normal atmospheric pressure.

This process involves ensuring that the thermometer is submerged in the ice water without touching the sides or bottom of the container, allowing it to read the temperature of the ice water mixture accurately. Once calibrated at this point, the thermometer can provide reliable readings for a range of temperatures when used in food preparation or storage.

The other methods, such as immersing the thermometer in boiling water, stirring it, or allowing it to sit at room temperature, do not serve as appropriate first steps for calibration. Boiling water is used to calibrate to the upper temperature limit but is not the first step in the calibration process. Stirring and allowing the thermometer to sit at room temperature do not effectively establish a known temperature reference for calibration.