The answer is A,.................
Answer:
The soup must cool from 140 degrees F to 70 degrees F in two hours and from 70 degrees F to 40 degrees F in no more than four hours, this is called the two-stage cooling method. In order to do this, it is important to have a food thermometer to measure the temperature of the food as it cools.
Answer:
B
Explanation:
I'm pretty sure it's B, because I've had this same exact question yesterday. If it's not right, please don't be mad at me!
