Proper Soup Serving Temperatures | Rouxbe Online Culinary School (2024)

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Proper Soup Serving Temperatures | Rouxbe Online Culinary School? ›

According to the Journal of Food Science, the optimal temperature for soup lies somewhere between 136 and 162 degrees.

According to the Journal of Food Science, the optimal temperature for soup lies somewhere between 136 and 162 degrees.

1 Answer. In general, and according to a few culinary school sites, clear soups should be served near boiling 210°F (99°C), cream or thick soups between 190°F to 200°F (88°C to 93°C), and cold soups: serve at 40°F (4°C) or lower.

The food danger zone is that place between 40 and 140 °F where pathogens grow most quickly. It can take a long time to get through the danger zone when cooling a large batch of chili, soup or stew. The soup must cool from 140 to 70 °F in 2 hours and from 70 to 40 °F in no more than 4 hours.

To facilitate proper service temperature, use the correct bowl. Serve thin soups such as consommé or broth in a heated bouillon cup. These are deep and narrow and will help hold the heat (or cold) in. Use a wide, narrow soup plate for thick soups that will hold their heat on their own.

Foods that are reheated and then held for service, like soups, must reach 165° F for 15 seconds in two hours.

The appropriate holding temperature for hot food is 135 degrees Fahrenheit or above. Here are some tips to keep hot foods out of the danger zone: Never use hot holding equipment to reheat food.

It is permissible to hold hot food without temperature controls for up to four hours if the following conditions are met: Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the temperature control. Label the food upon receipt with the time it must be discarded.

Do not put food into hot holding without reheating to 75 °C first. Hot Holding: Hot food must be kept at 63 °C or above using suitable hot holding equipment to keep food at this temperature. If this is not possible, you can take food out of hot holding to display it for up to two hours, but you can only do this once.

When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.

How would you generally serve soup? ›

Use cereal-sized bowls, and don't worry about the place settings looking lame. Put the bowls on a larger plate, with a big cloth napkin folded underneath it to cozy things up. Serve the soup from a pretty pot. Even if you don't own a soup tureen, maybe you have a pretty ceramic pot that will look nice on the table.

Explanation: A fruit soup, specifically the Swedish Fruit Soup can be served either hot or cold. This is usually prepared using dried fruits as typically, fresh fruits are unavailable during the winter months in Sweden.

Any active bacteria are killed by holding the stock for a minute at 150 degrees or above, and botulism toxin is inactivated by 10 minutes at the boil. But quickly reheating a contaminated stock just up to serving temperature won't destroy its active bacteria and toxins, and the stock will make people sick.

Keep TCS food outside of the danger zone (410F and 1350F; 50C and 570C ): Pathogens grow within this temperature range. If food is held in this range for 4+ hours, throw it out.

In a nutshell: Bacteria thrive fastest at temperatures ranging from 4°C to 60°C. To ensure food safety, follow the 2-hour / 4-hour rule for food left at room temperature after cooking. Storing food at the "Temperature Danger Zone" between 4°C and 60°C allows various types of bacteria to grow rapidly.

Generally, hot soups should be served at a minimum temperature of 140 degrees Fahrenheit (60 degrees Celsius). So, if a pot of soup registers 139 degrees on the thermometer, it is not safe to serve. This is because bacteria can grow and multiply rapidly in the temperature danger zone of 40-140 degrees Fahrenheit.