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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....

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.

Meat that has been cooked for a very short period of time, leaving the center cool and red in color....

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

An Italian phrase meaning ''to the tooth,'' which is used to describe the correct degree of doneness for pasta.

A kitchen utensil that is used to check the doneness of cakes after baking. Typically, any utensil that is thin-shafted will work, such as a pick, slender knife, or a traditional cake testing utensil.

A kitchen utensil that is used to measure the doneness of various foods. The prongs of the fork are inserted into the food in order to display a temperature reading.

Refers to the process of breaking off small pieces from foods to check for doneness or to completely flake apart the food so that it can be combined with other ingredients.

The process of quickly browning the surface of food by exposing it to extremely high heat. Food is most often seared in a small quantity of oil and is then cooked to the appropriate doneness using another cooking method such as roasting, grilling, or braising.

puree, pureed,

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness, or it may be used to determine if a refrigerator or stove is reaching its proper temperatures.

Using a knife, blade or scissor to make cuts in the surface of risen bread dough before it is baked....

The process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.

An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness or if it is being stored at a safe temperature.

A winemaking term that describes the process of breaking up and “punching down” the skin cap into the fermenting juices of red wine.

A lean saltwater fish that has a white flaky flesh and a mild taste. It is available in fresh or frozen fillets.

Small in size, this type of heat sensing utensil is used to measure the temperature of individual cuts of meats or smaller cuts that can be checked using smaller sensors.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

A saltwater game fish from the North Pacific. The lingcod has lean, flaky white meat that is mild flavored and is available in fresh or frozen fillets.