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.
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NO, why though this is a simple question lol!
First, let us define Electronegativity. Electronegativity is "the ability of an atom to attract electrons." In addition, electronegativity increases in elements from left to right, while on the other hand, electronegativity decreases from top to bottom in an element group. It decreases because the atomic radius increases as we go downward an element in the group.
I don’t understand the question maybe be more specific?
