I've seen beautiful food ruined by improper holding and reheating. A perfect prime rib, cooked to temperature, then left on the counter for an hour. A batch of soup that was reheated too quickly, curdling the dairy. Holding and reheating are crafts unto themselves.
Hot Holding
Temperature Requirements
- Above 135°F continuously
- Check temperatures every 2 hours
- Use proper holding equipment (not the stove)
Best Practices
- Use steam tables or heated holding cabinets
- Don't hold for more than 2-4 hours
- Label with time made
Cold Holding
- Below 41°F
- Use ice baths for extended holding
- Monitor and replenish ice
Reheating
- Reheat to 165°F within 2 hours
- Use proper equipment (not steam tables)
- Soup and sauces: stir frequently
- Never use hot holding equipment for reheating
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