all food should be at least 145 and above. Meats,fish,chicken and so on should be as follows Meats 165 fish 155 chicken 160. your danger zones are between 41 and 141 people will get ill. this type of serving should be closely monitored.
A sterno can.
The Professional Caterer guideline is that exposure to the open air, for all heated foods in warmers, on Buffet Tables, is two hours maximum. Then, we toss it. Liability is too high torisk bacteria growth and other food bourne illnesses.
Typical food preparation standards apply to a buffet or banquet, just like a standard restaurant. Sterno cans and insulated containers can help keep foods warm, while ice baths keep other foods chilled. The only exceptions to these are the same as you get in the kitchen - rolls and breads can be stored/served at room temperature for example.
Vegetables for a buffet must be heated to what temperature before they are placed in hot-holding equipment
Vegetables for a buffet must be heated to what temperature before they are placed in hot-holding equipment
Cross contamination Accidental = someone sneezes on food Unintentional = Chef handles raw food and then touches fully cooked food Chemical = Sterno chemical accidentally spilt onto food
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It is spelt Buffet, as in 'all you can eat buffet'. The 'T' is silent.
The crowd was unruly; I had to buffet my way to the buffet in front of the buffet.
Originally it was a table on which food was placed before being served, so that the guests or diners could see and smell it before choosing what they wanted to eat. Nowadays it means a table set with food and drink at a party where the guests serve themselves.
i went to a buffet of chines food. by savanah