Holding Food for Later Use

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
  • Bring food to holding temperatures as quickly as possible.
  • Food should be cooked and processed as close to the time of service as possible.
  • Prudent menu planning prevents excessive leftovers. Leftovers are not to be mixed with fresh food during storage.
  • Chilled food should be kept at 4°C (40°F) or below at all times.
  • When holding cold food, such as protein salads, over ice or in a refrigerated table for service, do not mound food above the level of the container, as this food would not be kept sufficiently chilled.
  • Food that is going to be served hot soon after cooking should not be allowed to drop below an internal temperature of 60°C (140°F).
  • Hot, perishable foods should not be kept below 60°C (140°F). Rare roast beef is the only exception to this rule. It may be held at 49°C (120°F).
  • If food is not be to served immediately, it may be kept at a temperature in excess of 60°C (140°F) by the use of warming cabinets, steam tables, or other devices suitable for this purpose. However, this should not be done for more than a couple of hours.