With the recent appearance of this question, it makes me wonder whether we should have a canonical question/answer somewhere on this type of question, i.e,. "I want to partially/fully cook my food in advance, then finish later to serve." There are pretty general food safety guidelines that apply to almost all such questions (which obviously tend to be more hazardous, due to at least three trips through the "danger zone").
And I feel like these pop up on a regular basis -- either as primary questions or as parts of other questions. They're certainly not the most common question we get here, but I feel like I've seen a number of them over the years.
I feel like Stephie and I both took a stab at trying to address some of this in this question, which dealt with commercial service, but nevertheless was a similar question of this type.
Anyhow, if there is already a standard canonical question/answer for this somewhere, can somebody point it out? Otherwise, if we should have one, how do we go about making one? Do I just write one?
And while I'm on the topic, do we have a canonical question/answer on general food safety reheating guidelines (which also tends to come up with some regularity)? The closest I know is this question, whose title obviously isn't as broad as one might like (though Aaronut's answer is pretty broad).