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Rasek [7]
2 years ago
5

To what temperature should soup that contains cooked beef be reheated for hot-holding?

Chemistry
1 answer:
nirvana33 [79]2 years ago
8 0

The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.

Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.

TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.

Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.

To know more about temperature

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In the laboratory, a student combines 28.3 mL of a 0.489 M manganese(II) acetate solution with 12.5 mL of a 0.339 M manganese(II
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Answer:

M = 0.441 M

Explanation:

In this case, we have two solutions that involves the Manganese II cation;

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In both cases, the moles of Mn are the same in reaction as we can see here:

Mn(CH₃COO)₂ <-------> Mn²⁺ + 2CH₃COO⁻

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Therefore, all we have to do is calculate the moles of Mn in both solutions, do the sum and then, calculate the concentration with the new volume:

moles of MnAce = 0.489 * 0.0283 = 0.0138 moles

moles MnSulf = 0.339 * 0.0125 = 0.0042 moles

the total moles are:

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Finally the concentration: 12.5 + 28.3 = 40.8 mL or 0.0408 L

M = 0.018 / 0.0408

M = 0.441 M

This would be the final concentration of the manganese after the mixing of the two solutions

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In vascular plants, the absorption of water from the soil into root hairs depends principally upon the presence of a
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