The ideal ratio of water to rice when cooking rice (2 parts water to 1 part rice)
165°F : The minimum internal temperature for poultry to ensure it is safe to eat and properly cooked.
32°F: The freezing point of water, which is important for storing frozen foods.
The number of cups in a quart, a common unit of liquid measurement in the United States.
212°F - Boiling point of water at sea level, important for boiling foods.
350°F - A common temperature for baking cakes, cookies, breads.
40°F - Ideal refrigerator temperature for preserved fresh foods.
180°F - Safe internal temperature for ground meats like beef, pork, veal to be fully cooked.
235°F - Temperature where sugars caramelize, giving baked goods a nice browning.
176°F - Temperature at which sugar solutions begin to form crispy caramelized thread stage.
1 tsp = 5 mL - Useful for measuring small volumes in recipes.
325°F - Standard temperature for roasting meats, poultry, vegetables.
60°F - Maximum temperature for safe refrigerator storage to inhibit bacterial growth.
145°F - Safe internal temperature for steaks, roasts, chops of beef, pork, veal to be fully cooked.
1 cup = 240 mL - Standard volume measurement in recipes.
400°F - Typical oven temperature for baking pizzas and baking at a higher heat.
454 grams - Weight of 1 pound, a common unit in recipes.
20 minutes - Typical resting time for steaks after cooking.
500°F - High oven temp for baking pizza crusts, breads with a crisp crust.
3 hours - Maximum recommended time for leaving perishables out at room temp.
4 days - Recommended fridge storage time for leftovers.
375°F - Common temperature for baking pies, tarts, fritters.
2 hours - Recommended resting time after cooking Beef Wellington before slicing.
285°F - Smoking point of olive oil, cannot exceed this temperature.
18% - Ideal percentage of fat in ground beef for burgers.
1 tbsp = 3 tsp - Conversion for measuring spices and ingredients.
63°C - Celsius equivalent of 145°F for medium-rare meat doneness.
72 hours - USDA recommended maximum time for thawing a frozen turkey in the refrigerator.
160 beats/min - Maximum recommended hand mixer speed to avoid overmixing batters.
55°F - Maximum temperature recommendation for receiving delivery of frozen foods.
63°C - Celsius equivalent of 145°F for medium-rare meat doneness.
1/4 tsp - Typical amount of salt per 1 cup of all-purpose flour in baking recipes.