A food worker has safely cool a large pot of soup to one set to 70 F within 2 hours what temperature must the soup reach in the next four hours to be cooled properly

The soup must cool from 140 degrees F to 70 degrees F in two hours and from 70 degrees F to 40 degrees F in no more than four hours, this is called the two-stage cooling method. In order to do this, it is important to have a food thermometer to measure the temperature of the food as it cools.

answer; im thinking (france);

b) the heart is a pump made of muscle and that is difficult to grow in the lab.