Which of the following is NOT recommended as a method for determining if food is cooked properly?

Determining if food is properly cooked is critical for food safety and quality. One method that is not advised is tasting a small piece of the food to check if it is done. This method can pose health risks, especially with raw or undercooked meats, as it exposes the taster to potentially harmful bacteria that could lead to foodborne illness.

In contrast, using a food thermometer is a reliable and safe method. It accurately measures the internal temperature of food, ensuring it has reached the necessary temperature to kill harmful bacteria. Checking the color and cutting into meat may give a visual indication, but it is not as reliable as temperature measurement, which can vary based on thickness and cooking method. Similarly, relying solely on time can be misleading, as cooking times can differ based on various factors such as equipment and food types. Thus, relying on a taste test is not only unsanitary but also ineffective and unsafe.