National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

What term is used for a steak that is cold in the center?

1. Rare

2. Medium

3. Well-done

4. Overcooked

The correct answer is: Rare

The term used for a steak that is cold in the center is "rare." When a steak is cooked to a rare degree, it is typically seared on the outside while the interior remains red and cool, often reaching an internal temperature of about 125°F (51°C). This cooking style results in a juicy, tender texture that is favored by many who appreciate the flavor of the meat at this doneness level. Medium steaks, on the other hand, are cooked more thoroughly, achieving a warm pink center, while well-done steaks are cooked all the way through with no pink remaining. Overcooked is not a specific doneness level; rather, it refers to steak that has been cooked beyond the desired doneness, resulting in a tough, less enjoyable texture. Thus, the distinct characteristic of being cold in the center aligns perfectly with the definition of rare.