When calibrating a thermometer using the boiling point method, what is the temperature it should read?

When calibrating a thermometer using the boiling point method, the thermometer should read 212 °F at sea level. This is because the boiling point of water is defined as 212 °F (100 °C) when atmospheric pressure is at standard conditions, which is a key reference point in measuring temperature accurately. This method involves placing the thermometer in boiling water and adjusting it to ensure that it accurately reflects the temperature at which water transitions from liquid to vapor.

It's important to note that variations in atmospheric pressure can affect boiling point, leading to a lower boiling temperature at higher altitudes. Nevertheless, for most calibration practices at or near sea level, 212 °F is the expected reading. Calibration ensures that the thermometer gives precise readings, which is essential for food safety, as accurate temperature measurement is crucial to prevent foodborne illnesses.