maximum hot holding temperaturew for mac and cheese

If the idea is to stream line, well, the extra seconds you are saving could be doing more damage to the product quality than the extra time saved during a rush. 8 Pour the macaroni and cheese into a greased baking dish. What is the minimum internal cooking temperature for baked macaroni and cheese cheese is fully melted. drawing apps for mac In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. If your sauce is sitting that long it probably doesn't belong there. Food made in-house and reheated for hot holding must reach an internal temperature of at least 165☏ for 15 seconds. Rotate or stir midway through cooking to help spread the heat. It is a little more involved than scooping from a steam table but you should only be using a steam table for items that you blow through very quickly. Cook to a minimum of 165F in all parts of the food. Sauce takes less then 30 seconds to boil and par cooked noodles take just a quick second to bring up to heat in a cheese sauce. We pre-portion our par cooked pasta, use a standardized volume scoop and bring everything to temp when an order is fired.

An extra 25 seconds to bring it to temp is nothing when it comes to quality and consistency. If the line plays with the temp and it breaks you are replacing product and eating the cost.įor a mac sauce I always make it a chilled sauce that is loose enough that it can be heated very quickly in a pan back at the pasta station.

If an order comes in before you add the water they get a thick concentrated version. If you add water periodically and an order comes in right after you loosen it they get a watered down version. The quality of your sauce will always be inconsistent and flavor will change with that. There really is no perfect hot holding for these sauces. In my experience hot holding a sauce that can break will always give you a headache.

Maximum hot holding temperaturew for mac and cheese