Before being stored, stock must be cooled to at least what temperature?

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Multiple Choice

Before being stored, stock must be cooled to at least what temperature?

Explanation:
Cooling hot stock quickly to a cold-holding temperature before storage helps slow bacterial growth and preserve quality. Reaching 35°F or lower places the stock in the fridge’s safe cold zone, making immediate storage appropriate and reducing the time it spends in a danger zone. The other options are less suitable: 60°F is still warm and supports faster bacterial growth, and 25°F would freeze the stock, which isn’t the typical target for pre-storage cooling.

Cooling hot stock quickly to a cold-holding temperature before storage helps slow bacterial growth and preserve quality. Reaching 35°F or lower places the stock in the fridge’s safe cold zone, making immediate storage appropriate and reducing the time it spends in a danger zone. The other options are less suitable: 60°F is still warm and supports faster bacterial growth, and 25°F would freeze the stock, which isn’t the typical target for pre-storage cooling.

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