What is the safe internal temperature for chicken?

165°F (74°C) is the USDA safe minimum internal temperature for all poultry, including chicken breasts, thighs, and ground chicken.

What temperature is medium-rare steak?

Medium-rare steak is cooked to an internal temperature of 130–135°F (54–57°C). The USDA safe minimum for whole beef cuts is 145°F (63°C).

What is the food danger zone temperature range?

The USDA food danger zone is 40°F to 140°F (4°C to 60°C). Bacteria multiply most rapidly in this range. Perishable food should not be left in the danger zone for more than 2 hours.

What temperature does olive oil smoke?

Extra virgin olive oil has a smoke point of approximately 375°F (191°C). Refined or light olive oil smokes at a higher temperature, around 465°F (240°C).

What temperature is hard crack candy stage?

The hard crack stage in candy making is reached at 300–310°F (149–154°C). At this stage, sugar syrup forms brittle, glassy threads when dropped in cold water.

What is the safe internal temperature for pork?

The USDA recommends cooking whole pork cuts to a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Ground pork should reach 160°F (71°C).

What temperature should I bake bread at?

Most breads are baked at 375–450°F (190–230°C). Bread is done when the internal temperature reaches 190–210°F (88–99°C) depending on the type.

What is a moderate oven temperature?

A moderate oven is typically 325–375°F (165–190°C). This is a common range for roasting, baking cookies, and most casseroles.

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PHYSICSFACT #04

Altitude & the Boiling Point

Curiosity Score

Water boils at 212°F at sea level, but only 202°F in Denver due to altitude.

The Science Summary

Atmospheric pressure decreases at higher altitudes, which lowers the energy needed for water molecules to escape into vapour. This drops the boiling point, meaning foods simmering in water take much longer to cook.

The Weight of the Atmosphere

Boiling occurs when the vapor pressure of a liquid equals the atmospheric pressure pressing down upon it. At sea level, the thick blanket of Earth's atmosphere exerts 14.7 pounds per square inch of pressure. Water requires 212°F (100°C) of thermal energy to forcefully break those bonds and turn into vapor.

As you climb in altitude, the atmosphere thins and atmospheric pressure drops. In Denver, Colorado (the 'Mile High City' at 5,280 feet), the reduced pressure means water molecules can escape into a gas with far less energy, lowering the boiling point to approximately 202°F (94°C).

Culinary Consequences

Because liquid water cannot exceed its boiling point in an open vessel, a pot of 'boiling' water in Denver is physically cooler than one in Miami. This means food boiling in that water receives less heat energy.

Pasta, beans, and boiled vegetables take significantly longer to cook at high altitudes. The USDA officially states that cooking times must be increased at high elevations. Conversely, pressure cookers seal in steam to artificially increase the pressure beyond sea-level norms, raising the boiling point to ~250°F (121°C) and drastically cutting cooking times.

Related Temperatures — click to copy

Sources & Further Reading

High Altitude Cooking— USDA FSISopen_in_new