Final answer:
Vegetables should be held hot at or above 160°F (71°C) after cooking to minimize the risk of bacterial growth and ensure food safety.
Step-by-step explanation:
Vegetables should be cooked and held hot at a temperature that minimizes the risk of bacterial growth. According to the USDA, to prevent the multiplication of bacteria, perishable foods should not remain within the temperature range of 40°F to 140°F for more than two hours. Bacteria multiply rapidly within this range, making foods potentially unsafe to eat.
In order to ensure vegetables are held safely after cooking, a temperature higher than this danger zone must be maintained. A standard recommendation for holding hot foods, including vegetables, is at or above 140°F. However, for cooking vegetables, the suitable cooking temperature can vary significantly, with some recipes recommending temperatures up to 400°F for roasting. When using a pressure cooker, temperatures can reach as high as 252°F, which is suitable for quickly cooking foods to safe temperatures, including those needed to kill C. botulinum endospores which require 240°F.
To answer the question, to hold vegetables hot after cooking, they should be kept at a minimum temperature of 160°F (71°C), which is above the danger zone for bacterial growth.