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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.

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.

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....

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