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The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.