I dont know to be honest but i would think the awser would be
Foods that is cooked cooled and reheated must be reheated to 165°F.
- When food is held, cooled, and reheated, there is an increased risk of contamination caused by employees, equipment, and handling processes.
- A steam table will adequately hold reheated foods above 135°F but most steam tables are not capable of rapidly reheating to 165°F.
- Cooked and subsequently refrigerated food that is fully prepared for immediate service in response to an individual consumer order may be served at any temperature.
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Fully cooked food from a commercial food processing plant must be initially reheated to a temperature of at least 135°F before hot holding.
Learn more:
brainly.com/question/19630286
Cooked at low temperature using careful timing, poultry cooked on high heat and too long will be tough, dry, and flavorless. Cooked on low heat and for a short amount of time, it will be raw and uncooked and inedible.
Pls let me know if this was correct!!! (Pls name me brainliest!!) ;D
