(I need a long detailed answer) "A large commercial kitchen that creates and serves everything from breakfast to dessert, and all the meals in between, will likely have a variety of kitchen thermometers. Identify and briefly describe each kind of kitchen thermometer. Explain how to calibrate a thermometer using ice water and boiling water."

(In explanation)

Explanation: First you have to identify the different thermometers, there are several used in the kitchen. There are Bimetallic-coil Thermometers which are used for meat before being put into an oven, Thermocouples can be used to measure thick and thin foods, Oven Probe Cord Thermometers are versatile supplies that can be used in the temperature measurment of MOST foods. Those are just some examples, there are 8 main types of thermometers used in commercial kitchens, each have their own unqiue features and ways of use. The easiest way to calibtate a thermometer is using a cup filled with ice and topped of with water, let the water sit for 2-4 minutes, then put your thermometer in, making sure not to touch the sides of the glass. Tempature should be around 32°F or 0°C. For hot water, use a sauce pan or pot and bring room tempatured water to a boil, making sure not to touch the sides, place your thermometer in and the tempature should be about 212°F or 100°C.