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 , 165 degree F should soup that contains cooked beef be reheated for hot-holding.

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8 0

2 years ago

"a gaseous mixture contains 414.0 torr of h2(g), 345.7 torr of n2(g), and 80.1 torr of ar(g). calculate the mole fraction, x, of

DENIUS [597]

The gaseous mixture contains 414.0 torr of h2(g), 345.7 torr of n2(g), and 80.1 torr of ar(g). Then, total pressure of the gas would be: 414 torr + 345.7 torr + 80.1 torr= 839.8 torr
The mole fraction of each gas:
H2= 414 torr/839.8 torr= 0.49
N2= 345.7 torr/839.8 torr= 0.41
Ar= 80.1 torr/839.8 torr= 0.10

7 0

3 years ago

Define natural and artificial hazards?wrong and silly answer will be reported​

Define natural and artificial hazards?wrong and silly answer will be reported