KEY CULINARY TEMPERATURES
Event
Celsius - °C
Fahrenheit - °F
water freezes | 0 | 32 |
typical fridge temperature | 4 | 39 |
food danger zone starts | 5 | 41 |
ideal room temp for chocolate work | 20 | 68 |
raw bread dough maximum temp | 24 | 75 |
milk and white chocolate cooling | 28 | 82 |
dark chocolate cooling temperature | 29 | 84 |
milk and white chocolate working | 30 | 86 |
dark chocolate working temperature | 31 | 88 |
butter melts | 32 | 90 |
whipped cream deflates | 40 | 104 |
white and milk chocolate fully melted | 45 | 113 |
beef/lamb rare | 49 | 120 |
dark chocolate fully melted | 50 | 122 |
beef/lamb medium rare | 55 | 131 |
egg white coagulates | 60 | 140 |
food danger zone ends | 61 | 142 |
beef/lamb medium rare | 63 | 145 |
egg yolk coagulates | 65 | 149 |
e.coli dead | 69 | 156 |
beef/pork medium | 71 | 160 |
poultry fully cooked | 74 | 165 |
beef/pork well done | 76 | 169 |
crème anglaise done | 84 | 183 |
bread is fully cooked | 93 | 199 |
water boils | 100 | 212 |
sugar soft ball stage | 110 | 230 |
sugar hard ball stage | 120 | 248 |
italian meringue | 121 | 250 |
sugar soft crack | 130 | 266 |
sugar hard crack | 145 | 293 |
cookies baking temp | 165 | 329 |
caramel, light brown | 171 | 340 |
caramel, medium brown | 179 | 354 |
classic cake baking | 180 | 356 |
caramel, dark brown | 190 | 374 |
Temperature Conversion