GREENSBORO, NC -- When we go out to eat, we all expect our hot food to be piping hot when it reaches our table. But at one point, the temperature of food like chili and soup should be scalding. The "why" and the "how" behind tonight's Restaurant Report Card lesson is something we can use at home too.
Keith Gardiner, chef and instructor at GTCC's Culinary Institute, says, "You just want to heat up what you think you're going to serve in that service, within four hours max. Then heat it up to 165 degrees. Then, you have to hold it at 135 degrees or higher."
"The incorrect way to heat soup or sauce or anything is to put it in a container that it's going to be in in the hold unit and just set it right in my steam table and let it heat slowly in there. It has to heat up to 165 within two hours. It's not going to happen in the holding unit."
Keith says, "Soup and stuff like that - I will boil it. Just light boil. Chili. Anything that is thick. Let it simmer for 15 seconds. That makes sure any bacteria that's in there gets killed. And then you put it in your holding container and set it in your steam table or wherever you're holding it and keep it at 135 degrees during service."
Keith says chili and stuff like that is not usually going to be heated to order. If a restaurant heated every soup to order, it would take too long to people served.
WFMY News 2