Final answer:
To avoid carryover cooking, remove food from the heat before it reaches the final desired temperature, use a cooking thermometer to monitor accurately, and cool the food rapidly if necessary.
Step-by-step explanation:
To avoid carryover cooking, which is the continued internal cooking of food after it has been removed from the heat source, one can take several measures. Firstly, it is important to anticipate carryover cooking by removing the food from the heat before it reaches the desired internal temperature. For example, if aiming for an internal temperature of 74 degrees C (165 degrees F), remove the food a few degrees earlier, as it will continue to cook. Secondly, you can reduce the heat of the food quickly by placing it on a cold surface or using a cold water bath for certain foods. Using a cooking thermometer is crucial to monitor the temperature of your food accurately to prevent overcooking. It is also important to rest your meat to allow for temperature redistribution, but keeping an eye on the thermometer during this time to ensure it doesn't continue to rise significantly.