Doneness and temperature

How to tell when food is cooked: doneness for meat, sugar stages and the tests recipes ask for.

Al denteAl dente is Italian for to the tooth. It describes pasta or vegetables cooked until tender but still firm in the center, with a slight bite when you chew.
BleuBleu, or blue rare, is steak seared hard on the outside and left almost raw and barely warm inside, about 46 to 49°C (115 to 120°F) in the center.
Carryover cookingCarryover cooking is the rise in temperature inside meat after it leaves the heat. A big roast can climb 3 to 8°C (5 to 15°F), so take it out early.
DonenessDoneness is how far food has cooked, from rare to well done for meat. This chart gives steak temperatures and the safe minimum for each meat.
Firm-ball stageThe firm-ball stage is sugar syrup cooked to 118 to 120°C (245 to 250°F). A drop in cold water forms a firm ball. It is used for soft caramels.
Fork-tenderFork-tender means cooked until a fork slides in and twists with almost no resistance. It is how you know braised meat and root vegetables are ready.
Golden brownGolden brown is the deep, even gold color food turns as it browns in the oven or pan. It signals flavor from browning and that baked goods are cooked.
Hard-ball stageThe hard-ball stage is sugar syrup cooked to 121 to 130°C (250 to 266°F). A drop in cold water forms a hard, sticky ball. It is used for nougat.
Hard-crack stageThe hard-crack stage is sugar syrup cooked to 149 to 154°C (300 to 310°F). A drop in cold water forms brittle threads that snap. It makes brittle.
Internal temperatureInternal temperature is the heat at the center of food, read with a probe thermometer. It is the surest way to know meat, fish and bread are done and safe.
Jiggle testThe jiggle test checks if a custard, cheesecake or pie is baked by gently shaking it. The edges should be set while the center wobbles slightly.
MediumA medium steak is cooked to 60 to 63°C (140 to 145°F) inside. The center is warm and pink, firmer than medium-rare but juicy. Here is how to get it right.
Medium-rareA medium-rare steak is cooked to 55 to 57°C (130 to 135°F) inside, with a warm red-pink center. Many chefs see it as the best balance of tender and juicy.
Medium-wellA medium-well steak is cooked to 65 to 68°C (150 to 155°F) inside. It is mostly brown with a faint hint of pink in the center, firm but still moist.
RareA rare steak is cooked to about 50 to 52°C (120 to 125°F) inside. It has a seared crust and a cool-to-warm, bright red center that is soft and very juicy.
Rolling boilA rolling boil is water boiling so hard that large bubbles churn the whole surface and do not stop when you stir. It is what pasta and blanching need.
Room temperatureRoom temperature in recipes means about 20 to 22°C (68 to 72°F). Eggs, butter and dairy at that heat mix more smoothly and help cakes rise evenly.
SetIn recipes, set means a liquid has firmed into a solid that holds its shape, as with custard, jam, jelly, eggs and chocolate. Here is how to check it.
Smoke pointThe smoke point is the temperature at which an oil or fat starts to smoke and break down. It tells you which fats suit searing and frying.
Soft-ball stageThe soft-ball stage is sugar syrup cooked to 112 to 116°C (234 to 240°F). A drop in cold water forms a soft ball that flattens. It is used for fudge.
Soft-crack stageThe soft-crack stage is sugar syrup cooked to 132 to 143°C (270 to 290°F). A drop in cold water forms threads that bend before they break. It makes taffy.
Spring-back testThe spring-back test checks if a sponge or cake is baked by pressing the top lightly. If it springs back and leaves no dent, the cake is done.
Thread stageThe thread stage is sugar syrup cooked to 106 to 112°C (223 to 234°F). It falls from a spoon in a thin thread. Use it for glazes, candied fruit and syrups.
Toothpick testThe toothpick test checks if a cake is baked by pushing a toothpick into the center. If it comes out clean or with a few moist crumbs, it is done.
Well doneA well-done steak is cooked to 71°C (160°F) or more inside, with no pink left. It is firm and drier, but it can still be tender if you cook it right.