The highlight of the Chef Experience cooking class was ..."The whole night! Sunday night is family dinner for us and my brother cooked one of the vegetables that Harvey featured for us on Friday. We are still all talking about it - our age range went from 16 years to 89 years......what a great way to celebrate life!!"
Whoever came up with this concept was really on to a winner! Great job, everyone! Will be doing this again, for sure!
This was such a treat – we will definitely do it again! Steve was incredible, the food was awesome and all of our guests were totally impressed!!!! Being busy working parents with 2 active teenagers, if we had Steve’s help more often, we would definitely entertain more!
- Traditional Personal Chef Services
- Private Chef Service
- Dinner Parties
- Weddings
- Conferences & Banquets
- Barbeques & Outdoor Events
- Cooking Classes-recreational
- Cooking Classes- educational
- Tradeshow Demonstrations
- Consulting
- Menu Planning
- Recipe Development
- Product Demonstrations
- Private Chef Exchange
Our comprehensive checklist will answer all the questions you have, and those that hadn't even occured to you!
ARTICLE - TEMPERATURE CHARTS FOR COOKING
Reading recipes can be confusing when dealing with metric and imperial temperatures. Below, are a few charts that we hope you will find useful.
Celcius/ Fahrenheit Conversion Formula
General Temperatures
Candy-making Temperatures
Frying Temperatures
Liquid Temperatures
Oven Temperatures
Safe Cooking Temperatures
Smoke Points for Cooking Oil
Celcius/ Fahrenheit Conversion Formula
Celcius to Fahrenheit: add 32 and multiply by 1.8
Fahrenheit to Celcius: subtract 32 and multiply by 0.5556
| Fahrenheit | Celcius | |
| Freezer - Internal Temperature | 0.0 | -18.0 |
| Refrigerator - Internal Temperature | 40.0 | 4.0 |
| Room Temperature | 68.0 | 20.0 |
| Dough Rising Temperature | 80.0 - 95.0 | 27.0 - 35.0 |
| Lukewarm | 98.5 | 37.0 |
| Cold Water Test | Fahrenheit | Celcius |
| Thread (forms a soft 2" thread) | 223.0 - 234.0 | 106.0 - 112.0 |
| Soft ball (forms a soft ball that flattens by itself when removed) | 234.0 - 240.0 | 112.0 - 116.0 |
| Firm ball (forms a firm, pliable ball) | 242.0 - 248.0 | 116.0 - 120.0 |
| Hard ball (forms a rigid, slightly pliable ball) | 250.0 - 265.0 | 121.0 - 129.0 |
| Soft crack (separates into hard, pliable threads) | 270.0 - 290.0 | 132.0 - 143.0 |
| Hard crack (separates into hard, brittle threads) | 300.0 - 310.0 | 149.0 - 154.0 |
| Light caramel (turns a pale, golden, transparent colour) | 320.0 - 338.0 | 160.0 - 170.0 |
| Dark caramel (turns a dark amber - dark red-brown colour) | 350.0 - 360.0 | 176.0 - 182.0 |
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This method can be used as a guide in the absence of a candy or fat thermometer
| Time taken to turn 2" square of bread golden brown (seconds) | Fahrenheit | Celcius |
| 65 | 345.0 - 355.0 | 174.0 - 179.0 |
| 60 | 355.0 - 365.0 | 179.0 - 185.0 |
| 50 | 365.0 - 375.0 | 185.0 - 190.0 |
| 40 | 375.0 - 385.0 | 190.0 - 196.0 |
| 20 | 385.0 - 395.0 | 196.0 - 202.0 |
| Fahreinheit | Celcius | |
| Water Freezes | 32.0 | 0.0 |
| Wine Storage | 55.0 | 13.0 |
| Water Simmers | 180.0 | 82.0 |
| Water Boils - 10,000 feet above sea level | 194.0 | 90.0 |
| Water Boils - 7,500 feet above sea level | 198.4 | 92.4 |
| Water Boils - 5,000 feet above sea level | 203.0 | 95.0 |
| Water Boils - 2,000 feet above sea level | 208.4 | 98.4 |
| Water Boils - sea level | 212.0 | 100.0 |
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| Fahrenheit | Celcius | |
| Oven Temperature - warming food | 200.0 - 250.0 | 93.0 - 121.0 |
| Oven Temperature - very low | 250.0 - 275.0 | 121.0 - 133.0 |
| Oven Temperature - low/ slow | 300.0 - 325.0 | 149.0 - 163.0 |
| Oven Temperature - moderate/ medium | 350.0 - 375.0 | 177.0 - 190.0 |
| Oven Temperature - hot | 400.0 - 425.0 | 204.0 - 218.0 |
| Oven Temperature - very hot | 450.0 - 475.0 | 232.0 - 246.0 |
| Oven Temperature - extremely hot | 500.0 - 525.0 | 260.0 - 274.0 |
| Fahrenheit | Celcius | |
| Beef, Lamb, Veal - Rare | 140.0 | 60.0 |
| Beef, Lamb, Veal - Medium | 160.0 | 71.0 |
| Beef, Lamb, Veal - Well-done | 170.0 | 77.0 |
| Poultry - Bone In | 180.0 | 82.0 |
| Poultry - Boneless | 175.0 | 79.0 |
| Eggs - Fried, poached, coddled | until firm | until firm |
| Eggs - Casseroles, sauces, custards | 160.0 | 71.0 |
| Fish | 120.0 - 137.0 | 49.0 - 58.0 |
| Ground Meat - Beef, lamb, pork | 160.0 | 71.0 |
| Ground Meat - poultry | 165.0 | 74.0 |
| Ostrich, Emu | 160.0 | 71.0 |
| Pork - chops, roast | 160.0 - 165.0 | 71.0 - 74.0 |
| Pork - cured | 140.0 | 60.0 |
| Sausage | 160.0 | 71.0 |
| Stuffing | 180.0 | 82.0 |
| Fahreinheit | Celcius | |
| Peanut | 450.0 | 232.2 |
| Safflower | 450.0 | 232.2 |
| Soy | 450.0 | 232.2 |
| Grapseed | 445.0 | 229.5 |
| Canola | 435.0 | 223.9 |
| Corn | 410.0 | 210.0 |
| Olive | 410.0 | 210.0 |
| Sesame Seed | 410.0 | 210.0 |
| Sunflower | 390.0 | 198.9 |
This article is designed as a guide only.