QuestionMay 19, 2025

32) Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at a) 135^circ F(57^circ C) b) 140^circ F(60^circ C) c) 155^circ F(68^circ C) d) 165^circ F(74^circ C)

32) Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at a) 135^circ F(57^circ C) b) 140^circ F(60^circ C) c) 155^circ F(68^circ C) d) 165^circ F(74^circ C)
32) Equipment such as chafing dishes, steam tables and heated cabinets designed to hold
foods hot should at least keep food temperatures at
a) 135^circ F(57^circ C)
b) 140^circ F(60^circ C)
c) 155^circ F(68^circ C)
d) 165^circ F(74^circ C)

Solution
4.0(238 votes)

Answer

a) \( 135^{\circ} \mathrm{F}\left(57^{\circ} \mathrm{C}\right) \) Explanation 1. Identify the standard temperature for holding hot food The standard minimum temperature for holding hot food safely is **135°F (57°C)**.

Explanation

1. Identify the standard temperature for holding hot food<br /> The standard minimum temperature for holding hot food safely is **135°F (57°C)**.
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