To answer the question of within how many hours cooked TCS (Time/Temperature Control for Safety) food must be cooled from [tex]$135^{\circ} F$[/tex] to [tex]$70^{\circ} F$[/tex]:
According to the FDA Food Code, cooked TCS food must be cooled from [tex]$135^{\circ} F$[/tex] to [tex]$70^{\circ} F$[/tex] within a set time frame to ensure food safety. This helps to prevent the growth of harmful bacteria that can occur if food stays too long in the danger zone (the temperature range in which bacteria grow most rapidly).
The correct time frame for cooling the food from [tex]$135^{\circ} F$[/tex] to [tex]$70^{\circ} F$[/tex] is 2 hours. This ensures that the food is cooled promptly and safely, minimizing the risk of bacterial growth.
Thus, the number of hours within which cooked TCS food must be cooled from [tex]$135^{\circ} F$[/tex] to [tex]$70^{\circ} F$[/tex] is:
[tex]\[ \boxed{2} \][/tex]
