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We had high expectations for this event, every one of which was easily surpassed by Michelle.
The food was predictably fantastic and Michelle was not only a great chef, but she was personable, funny, and both interesting and interested. In a perfect world she would have sat at the table with us all evening because we she was the best part of a great time.
So the highlight of our Chef Experience was definitely Michelle herself... which is saying a lot because the food was great; she brought a little wrinkle to almost everything we were served which put it all over the top in terms of selection, presentation and taste...
It was most definitely a great night from start to finish..

 It was a wonderful experience, as it allowed us to enjoy the company of our guests, and not be dealing with the prepping, serving, or clean up. The chef prepared a lovely meal, and since we did not have a server, he did a wonderful job serving as well. Our guests were very pleased, as we were. Thank you.

Lisa was absolutely delightful to have in our home. The appetizer she prepared was delicious! We all enjoyed it - just enough zing to make it interesting while retaining the flavours. We were sitting in the next room and couldn't hear her preparing our meal. She was as quiet as a mouse. The seafood entree was perfectly prepared, looked lovely and tasted fabulous. We would be happy to have Lisa back to our home and to recommend her to others. Our friends requested her card for their own use. Many thanks, Lisa, for a wonderful evening!!

 

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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

Ice - General Temperature Guide - The Chef alliance


General Temperatures

  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
     

 sugar cubes - Candy Making Temperature Guide - The Chef Alliance

Candy-making Temperatures

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
     

 

Thermometre in oil - Frying Temperatures guide - The Chef Alliance


Frying Temperatures

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
     

 

Water _ Liquid Temperatures Guide - The Chef Alliance


Liquid Temperatures

  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

 

Oven Glove - Oven Temperatures Guide - The Chef Alliance


Oven temperatures

  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

 

Meat - Safe Cooking Temperatures - The Chef Alliance


Safe Cooking Temperatures

  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
     

 

Oil - Oil smoke points guide - The Chef Alliance


Smoke Points for Cooking Oil

  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.