Question

hot food handling equipment ( ex; steam tables, bain maries, heat lamps __________.)
a) often encourage the growth of bacteria
b) are designed to maintain food at above 180°f
c) continue to cook food as it is being served
d) all of the above

Explanation:

Hot food - handling equipment like steam tables, bain - maries, and heat lamps are designed to keep food at a safe temperature (above 140°F to prevent bacterial growth, not above 180°F usually), and they don't continue to cook food but just maintain its temperature. Bacteria grow well in the danger zone (40 - 140°F), and these equipment keep food out of that zone.

Answer:

None of the above options are correct.