Centigrade is the older name for the Celsius temperature scale, in which water freezes at 0 degrees and boils at 100 degrees. The term fell out of official favour when the scale was renamed for Anders Celsius, but it persists in everyday speech and older cookbooks, particularly in Britain. In food contexts it means exactly the same as Celsius: oven temperatures, pasteurisation points, and storage limits are identical whichever word is used. Modern recipes and food safety documents standardise on Celsius, though cooks encountering centigrade in vintage sources can treat the figures as directly interchangeable without conversion.