Final answer:
The statement is True, as checking the internal temperature with a food thermometer is essential to ensure meat is thoroughly cooked and bacteria are killed. Safe cooking practices, including proper reheating and storing, are crucial for preventing foodborne diseases.
Step-by-step explanation:
The statement that the only way to be sure that meat is thoroughly cooked is to check the internal temperature with a food thermometer is True. Meat must reach a high enough temperature to kill any bacteria it might contain. This process is critical to prevent foodborne diseases which can occur when bacteria multiply rapidly, especially at temperatures between 4°C (40°F) and 60°C (140°F).
Using a meat thermometer, which has markings for both Fahrenheit and Celsius, is a reliable method to ensure meat has reached the safe internal temperature before consumption. In particular, it's important to follow these practices when storing and reheating cooked foods, as well as when cooking meats like beef, pork, lamb, veal, and fully cooked ham.
Regarding the pressure cooking method, it's worth noting that pressure cookers can reach high temperatures of up to 252°F (122°C), cooking food faster and effectively killing bacteria. However, caution should be taken due to the high pressure and temperature involved.