---
title: "Doneness and temperature — Kitchen glossary — Tiny Plates"
description: "How to tell when food is cooked: doneness for meat, sugar stages and the tests recipes ask for."
url: "https://www.tinyplates.dev/glossary/category/doneness-and-temperature"
---

# 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.](https://www.tinyplates.dev/glossary/al-dente)
* [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.](https://www.tinyplates.dev/glossary/bleu)
* [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.](https://www.tinyplates.dev/glossary/carryover-cooking)
* [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.](https://www.tinyplates.dev/glossary/doneness)
* [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.](https://www.tinyplates.dev/glossary/firm-ball-stage)
* [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.](https://www.tinyplates.dev/glossary/fork-tender)
* [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.](https://www.tinyplates.dev/glossary/golden-brown)
* [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.](https://www.tinyplates.dev/glossary/hard-ball-stage)
* [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.](https://www.tinyplates.dev/glossary/hard-crack-stage)
* [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.](https://www.tinyplates.dev/glossary/internal-temperature)
* [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.](https://www.tinyplates.dev/glossary/jiggle-test)
* [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.](https://www.tinyplates.dev/glossary/medium)
* [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.](https://www.tinyplates.dev/glossary/medium-rare)
* [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.](https://www.tinyplates.dev/glossary/medium-well)
* [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.](https://www.tinyplates.dev/glossary/rare)
* [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.](https://www.tinyplates.dev/glossary/rolling-boil)
* [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.](https://www.tinyplates.dev/glossary/room-temperature)
* [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.](https://www.tinyplates.dev/glossary/set)
* [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.](https://www.tinyplates.dev/glossary/smoke-point)
* [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.](https://www.tinyplates.dev/glossary/soft-ball-stage)
* [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.](https://www.tinyplates.dev/glossary/soft-crack-stage)
* [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.](https://www.tinyplates.dev/glossary/spring-back-test)
* [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.](https://www.tinyplates.dev/glossary/thread-stage)
* [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.](https://www.tinyplates.dev/glossary/toothpick-test)
* [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.](https://www.tinyplates.dev/glossary/well-done)