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The level or degree of cooking that has been completed for the prepartion of a food. Doneness is typically measured by temperature readings, visual inspections, color, or texture. As an example, in the food industry meat is often prepared to one of six levels of doneness: very rare, rare, medium rare, medium, medium well done, or very well done, each having a different level of color, temperature and texture. Well done is the term that may be used to identify cooking levels between medium well done and very well done.
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Beef - Rare, Medium and Well Done |
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USDA Nutrition Facts |
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| Serving Size 2 tbsp |
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| Calories 170 |
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| Protein 1g |
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| Total Fat 14g |
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| Total Carbohydrates 8g |
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| Dietary Fiber 1g |
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| Sugars 4g |
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| Potassium 90mg |
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| Sodium 736mg |
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| Cholesterol 1mg |
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| Serving Size 2 tbsp |
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| Calories 256 |
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| Protein 1g |
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| Total Fat 22g |
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| Total Carbohydrates 10g |
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| Dietary Fiber 0g |
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| Sugars 4g |
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| Potassium 134mg |
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| Sodium 1009mg |
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| Cholesterol 28mg |
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Doneness term - Related Content |
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| Meat that has been cooked for a longer period of time, leaving the center warm and darker in color, while the texture may be somewhat firmer. In the food industry, there are six ... |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Because of growing concern that harmful bacteria may be present in the internal portions ... |
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Checking Doneness
When checking doneness it can be accomplished in basically the same manner for whatever cooking method you are using. There are several methods that ... |
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The amount of time required to cook pasta to its proper doneness varies depending on its size, shape and thickness. Also, whether the pasta is fresh or dried greatly ... |
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Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are ... |
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| General Guidelines for Proper DonenessMeat Thermometers | Unsafe Cooking Methods
General Guidelines for Proper Doneness
Consider the Following Points whenDetermining the ... |
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