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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Heat would be required : 1,670 J
<h3>Further explanation</h3>
Given
mass of H₂O=5 g
Required
Heat to melt
Solution
The heat to change the phase can be formulated :
Q = m.Lf (melting/freezing)
Lf=latent heat of fusion
The heat of fusion for water at 0 °C : 334 J/g
Input given values in formula :
Carboxylic acids and alcohols have higher boiling point
than other hydrocarbons due to their polarity and from the fact that they form
very strong intermolecular hydrogen bonding. This is due to the large
difference in their electronegativity that forms between the oxygen and the
hydrogen atom.
Testable, that is always required for a hypothesis. Otherwise, how can you prove it?
Answer:C The final product cannot be converted back to the original ingredients.
