Cooking Tables

Donneness of food
Ingredient Temperature
Beef/Lamb
Rare 46.1 to 48.9 degrees (48.9 to 51.7 degrees after resting)
Medium-Rare 48.9 to 51.7 degrees (51.7 to 54.4 degrees after resting)
Medium 54.4 to 57.2 degrees (57.2 to 60 degrees after resting)
Medium-Well 60 to 62.8 degrees (62.8 to 65.6 degrees after resting)
Well-Done 65.6 to 68.3 degrees (68.3 to 71.1 degrees after resting)
Pork
Medium 60 to 62.8 degrees (62.8 to 65.6 degrees after resting)
Well-Done 65.6 to 68.3 degrees (68.3 to 71.1 degrees after resting)
Chicken
White meat 71.1 degrees
Dark meat 79.4 degrees
Fish
Rare 43.3 degrees (for tuna only)
Medium Rare 51.7 degrees (for tuna or salmon)
Medium 60 degrees (for white fleshed fish)
Other stuff
Oil, for frying 162.8 to 190.6 degrees
Sugar, for caramel 176.7 degrees
Custard, for ice-cream 82.2 degrees
Common, and Oven Temperatures
F C Gas
0 -17.8
10 -12.2
20 -6.7
30 -1.1
40 4.4
50 10
60 15.6
70 21.1
80 26.7
90 32.2
100 37.8
110 43.3
115 46.1
120 48.9
125 51.7
130 54.4
135 57.2
140 60
145 62.8
150 65.6
155 68.3
160 71.1
175 79.4
180 82.2
225 107.2 1/4
250 121.1 1/2
275 135 1
300 148.9 2
325 162.8 3
350 176.7 4
375 190.6 5
400 204.4 6
425 218.3 7
450 232.2 8
475 246.1 9
Conversion for ingredients commonly used in baking
Ingredient Ounces Grams
1 cup all-purpose flour 5 141.7
1 cup cake flour 4 113.4
1 cup whole-wheat flour 5.5 155.9
1 cup granulated (white) sugar 7 198.4
1 cup packed brown sugar (light or dark) 7 198.4
1 cup confectioner’s sugar 4 113.4
1 cup cocoa powder 3 85
1 tablespoon butter 0.5 14.2
Volume conversions
US Metric
1 teaspoon 4.9 millimeters
2 teaspoon 9.9 millimeters
1 tablespoon 14.8 millimeters
2 tablespoon 29.6 millimeters
0.25 cup 59.1 millimeters
0.5 cup 118.3 millimeters
0.75 cup 177.4 millimeters
1 cup 236.6 millimeters
1.25 cup 295.7 millimeters
1.5 cup 354.9 millimeters
2 cup 473.2 millimeters
2.5 cup 591.5 millimeters
3 cup 709.8 millimeters
4 cup (1 quart) 946.4 millimeters
4.226 cup (1.06 quart) 999.8 millimeters
4 quarts (1 gallon) 3785.5 millimeters
Weight conversions
Ounces Grams
0.5 14.2
0.75 21.3
1 28.3
1.5 42.5
2 56.7
2.5 70.9
3 85
3.5 99.2
4 113.4
4.5 127.6
5 141.7
6 170.1
7 198.4
8 226.8
9 255.1
10 283.5
12 340.2
16 (1 pound) 453.6
Storing food
Food Temperature
Fish and shellfish -1.1 to 1.1 degrees
Meat and poultry 0 to 2.2 degrees
Dairy products 2.2 to 4.4 degrees
Eggs 3.3 to 4.4 degrees
Produce 4.4 to 7.2 degrees

Cooling food

Official (USA)

Cool it down to 21.1 degrees within 2 hours, and to 4.4 degrees in the four hours after that.

Practical:

Cool it down on the countertop for an hour. It should be between 26.7 and 32.2 . Put it in the fridge.