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Answer :
Final answer:
Vegetables should be cooked to a final temperature of 135 degrees F before going into hot holding to prevent bacterial growth and ensure food safety.
Explanation:
The final temperature that vegetables need to be cooked to before going into hot holding is 135 degrees F. This temperature ensures that the vegetables are cooked sufficiently to prevent the growth of harmful bacteria and are safe for consumption. Foods contaminated with bacteria or other microorganisms can become dangerous if they are not held at the proper temperature, as bacteria generally multiply most rapidly at temperatures between 40 and 140 degrees F. Therefore, it is important to use a thermometer to make sure that food reaches a high enough temperature to kill any bacteria it may contain.
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