Table:
text: Temperature (meat)
Temperature
Temperatures for beef, veal and lamb steaks and roasts
Term_French Description Temperature_range_2 Temperature_range_3 USDA_recommended_
Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F 
Rare (saignant) cold red center; soft 52–55 °C 125–130 °F 
Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F 145 °F
Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F 160 °F
Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F 
Well done (bien cuit) gray-brown throughout; firm 71–100 °C 160–212 °F 170 °F
Over cooked (trop cuit, carbonisé)` blacken throughout; hard > 100 °C > 212 °F 300 °F

Question: How many terms does the temperature (meat) table contain in total?