Cooked vegetables must be held at what temperature

Cooked vegetables must be held at a minimum temperature of 135°f during serving

135 °F

Explanation:

Vegetables, when cooked, should be kept at a temperature of 135 °F.

This temperature must be maintained, so that the vegetables remain appetizing while they are being served. In addition, this temperature prevents the emergence of malefic microorganisms that will act on the vegetable, removing its quality. These microorganisms can cause infections in those who eat these foods.