By The Numbers

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.