Root vegetables (potatoes, turnip, onion), Feel soft when firm pressure is applied, can be easily pierced through with a fork., Other vegetables (grow above ground), Crisp but tender texture, should resist being pierced with a fork. , Mince, Always cooked until an even brown colour - known as browning. , Poultry (chicken, turkey), Skin if the chicken should be golden, use a skewer - if juice run clear, flesh should always be white. , Fish, sight test - if the flesh is translucent (see through) then it is not ready. Fish should flake or come away from the bone easily. , Pasta, Should be bigger in size and lighter in colour. should feel tender in the mouth but have a little bite known as 'al dente', Rice, Remove a few grains from the water, should feel soft with no hard or grainy parts. , Whipping cream and Egg whites, Soft peaks - lift the whisks straight out, if the cream is ready the mixture should rise into a little peaks, with the peak flipping over. Stiff peaks - the mixture will not flip over. , Cakes, Golden brown, gently press the top with fingertips - it should feel slightly spongy to touch and bounce back or place a skewer in the centre - if it comes out clean it's ready.., Bread, Golden brown, should sound 'hollow' when tapping the bottom of the loaf or use a skewer and if it comes out clean, its ready..

Testing for Readiness

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