Testing for readiness

When the beaters are removed the peak should stay upright and hold its shape

• Pasta

• Steak - medium

• Cream - Soft peak

• Cream - Stiff peak

Only cooked for a few seconds on each side to seal the meat

• Pork - medium

• Steak - Very Rare/ Blue

• Steak - well done

• Chicken - fully cooked

Should be golden brown. It should sound hollow when tapped on the bottom. A skewer inserted into the thickest part should come out clean.

• Knead

• Flour

• Pasta

• Bread

Test with a fork, these should resist pressure. The texture should be crisp but tender.

• Broccoli, Cauliflower, Beans

• Poultry

• Potatoes, Carrots, Onions Etc

• Pasta

The flesh should be opaque, the flesh should flake easily, a thin bladed knife should pass easily through the thickest part of the flesh.

• Rice

• Cakes

• Bread

• Fish

Slight pinkness to the meat, but no blood running from the meat.

• Steak - Medium

• Steak - well done

• Steak - Rare

• Cream - stiff peak

When the beaters are removed the tip of the peak should fall slightly to one side.

• Steak - very rare/ blue

• Steak - medium

• Cream - Soft peak

• Cream - Stiff peak

Should well risen, golden brown and springy to touch. The edges should be beginning to shrink from the sides of the tin. Larger cakes can be tested with a skewer inserted into the centre - it should come out clean.

• Bread

• Pies

• Cakes

• Pasta

Test with a fork, the food should be easily pierced. They should feel soft when firm pressure is applied (no force needed).

• Potatoes, carrots, onions etc

• Bread

• Broccoli, cauliflower, beans

• Rice

Reddish tinge to the meat. May be referred to as 'bleeding'

• Steak - well done

• Steak - very rare/ blue

• Steak - Medium

• Steak - Rare