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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