A banquet chef roasts a 12-pound beef top round and holds the center at 130°F. What is the minimum holding time the whole-roast chart pairs with that temperature?
a.130°F held for 12 minutes at the center
b.130°F held for 36 minutes at the center
c.130°F held for 112 minutes at the center
d.130°F held for 134 minutes at the center
Explanation
The whole-roast chart pairs 130°F with a 112-minute hold, 135°F with 36 minutes, 140°F with 12 minutes, and 145°F with 4 minutes. The lower the temperature, the longer the hold, and holding time may include the post-oven heat rise as the roast rests.
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