Final answer:
Cooking temperatures vary significantly with methods and conditions, with boiling water typically serving as a baseline at 100°C. High altitudes lower the boiling point of water, affecting cooking times, and pressure cookers can raise the boiling point to 252°F. Thermometers help ensure food is cooked safely by reaching the proper internal temperature.
Step-by-step explanation:
When we discuss cooking temperatures and food safety, we often talk about the importance of reaching a high enough temperature to alter the food's chemistry and structure. For example, boiling water, which is the most common method for cooking, occurs at approximately 100°C (212°F). However, this temperature is not a universal standard, because at high altitudes such as in Denver, water actually boils at about 93.3°C (200°F), affecting the cooking time of foods.
Food and Drink Application: Cooking Temperatures
To ensure safety and proper cooking, a meat thermometer can be used to check that food has reached the necessary internal temperature. For instance, food begins to cook at temperatures significantly lower than the boiling point of water, with different foods requiring different minimum cooking temperatures. Additionally, some organisms can withstand and function at even higher temperatures, which is quite remarkable considering our cooking methods. Pressure cookers offer another example where the temperature of boiling water is increased beyond the normal boiling point due to the build-up of pressure, allowing food to cook at temperatures as high as 252°F (122°C).