Reheating for hot holding｜再加热后热保温

原创练习题 / Practice question

Cooked, cooled stew is reheated for hot holding. What is the basic requirement?

店内煮熟、冷却的炖肉再加热后要热保持，基本要求是什么？

1. 165°F (74°C) for 15 seconds / 165°F（74°C）15 秒
2. 135°F for 1 second / 135°F 1 秒
3. 145°F for 1 second / 145°F 1 秒
4. Just warm to the touch / 摸起来热即可

答案与解析 / Answer and explanation

165°F (74°C) for 15 seconds. Ordinary establishment-cooked and cooled TCS food reheated for hot holding must reach 165°F for 15 seconds throughout.

165°F（74°C）15 秒。一般店内熟制并冷却的 TCS 食品，再加热供热保持须全部达到 165°F 15 秒。