Final answer:
Roasted vegetables that will be hot-held should be cooked to a minimum internal temperature of at least 135°F and kept at 140°F or higher during hot-holding to prevent bacterial growth. Use a thermometer to ensure the correct temperature is maintained.
Step-by-step explanation:
Roasted vegetables that will be hot-held for service should be cooked to a minimum internal temperature that is high enough to kill any potentially harmful bacteria. The USDA recommends cooking vegetables to an internal temperature of at least 135°F (57°C) if they are going to be hot-held. However, some vegetables and preparations may require higher temperatures to ensure safety and bring out the desired flavor and texture. Always use a thermometer to ensure the correct temperature has been reached.
It's important to keep hot foods like roasted vegetables at 140°F (60°C) or higher when hot-holding to prevent bacterial growth. Foods that are held between 40°F (4°C) and 140°F (60°C) for more than two hours should be discarded to avoid the risk of foodborne illness. Keeping foods at the proper temperature during hot-holding is critical for health and safety.
Proper thermal management in cooking, hot-holding, and storing of foods is essential in preventing foodborne illnesses and maintaining food quality. Always monitor temperatures closely using a kitchen thermometer to ensure safety.