Hot foods should be kept at an internal temperature of 140 °F or warmer.
<span>Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that’s required to keep bacteria at bay!<span>Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165 °F before serving.
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Cold foods should be kept at 40 °F or colder.
<span>Keep cold foods refrigerated until serving time.<span>If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.</span></span>
The adaptability of the heart can be observed during exercise, when the metabolic activity of
skeletal muscles increases. The cardiovascular system, consisting of the heart and blood vessels,
responds to exercise with an increase in heart rate and strength of contraction with each beat,
resulting in a higher cardiac output (cardiac output = quantity of blood pumped through the heart
per unit of time) and blood pressure. Positive pressure is created by forceful contraction of the
left ventricle of the heart, measured as systole. It is maintained during relaxation of the ventricle
by closure of the aortic valve and recoil of arteries, measured as diastole
