Doneness tests
Ways to tell when a baked good is fully cooked, such as a toothpick test, a gentle press, a jiggle check or reading the internal temperature.
- Food science and baking chemistry
Also called: toothpick test, internal temperature
Cakes and quick breads are usually done when a toothpick in the center comes out clean or with a few moist crumbs and the top springs back. Custards and cheesecakes are done when the edges are set but the center still wobbles slightly. Cookies are ready when the edges are golden and the centers look just set.
A thermometer is the most reliable test for bread: enriched loaves are done at about 190°F (88°C) and lean loaves at about 200 to 210°F (93 to 99°C). Remember that food keeps cooking a little after it leaves the oven.
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