What is the indicator for cooking of food?

The indicator for cooking of food depends on the type of food being cooked and the desired level of doneness. Here are some common indicators for different types of food:

1. Meat:

- Color: Meat changes color as it cooks. For example, raw beef is red and turns brown as it cooks, while raw poultry is pink and turns white as it cooks.

- Internal temperature: Meat is cooked when it reaches a safe internal temperature. This can be checked using a meat thermometer.

2. Fish:

- Color: Fish changes color as it cooks. Raw fish is translucent and turns opaque white or light pink as it cooks.

- Flaking: Cooked fish flakes easily with a fork.

3. Eggs:

- Color: Yolks change color as eggs cook. Raw egg yolks are bright yellow and become firmer and lighter in color as they cook.

- Texture: Cooked eggs are firm and no longer runny.

4. Vegetables:

- Color: Vegetables often become brighter in color as they cook.

- Tenderness: Cooked vegetables are tender and can be easily pierced with a fork.

5. Grains:

- Texture: Cooked grains are soft and fluffy.

- Aroma: Cooked grains release a characteristic aroma.

6. Baking:

- Color: Baked goods turn golden brown as they cook.

- Aroma: Baked goods release a characteristic aroma.

- Toothpick Test: A toothpick inserted into the center of baked goods should come out clean when done.

It's important to note that cooking times and indicators can vary depending on factors such as the cooking method, the size and thickness of the food, and personal preferences. Always follow recommended cooking guidelines to ensure food safety and achieve desired results.