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.
To know more about temperature
brainly.com/question/24264586
#SPJ4
Answer: a) 
b) 
Explanation:
The reaction is :
Rate = Rate of disappearance of 
= Rate of appearance of 
Rate = ![-\frac{d[N_2O_5]}{2dt}](https://tex.z-dn.net/?f=-%5Cfrac%7Bd%5BN_2O_5%5D%7D%7B2dt%7D)
= ![\frac{d[NO_2]}{4dt}](https://tex.z-dn.net/?f=%5Cfrac%7Bd%5BNO_2%5D%7D%7B4dt%7D)
Rate of disappearance of = 
= 
a) Rate of disappearance of =
Rate of appearance of =
b) Rate of appearance of = ![\frac{d[NO_2]}{dt}=2\times 1.7\times 10^{-4}}=3.4\times 10^{-4}](https://tex.z-dn.net/?f=%5Cfrac%7Bd%5BNO_2%5D%7D%7Bdt%7D%3D2%5Ctimes%201.7%5Ctimes%2010%5E%7B-4%7D%7D%3D3.4%5Ctimes%2010%5E%7B-4%7D)
Answer:
Chemical changes occur when bonds are broken and/or formed between molecules or atoms. This means that one substance with a certain set of properties (such as melting point, color, taste, etc) is turned into a different substance with different properties
Explanation:
Explanation:
A 57.9 g sample of glass is cooled by 2.70'C how much heat does it release
1560
