Which is a valid method of cooling hot food quickly?

Placing hot food in shallow containers and using an ice bath is an effective method of cooling food quickly. This technique helps to lower the temperature of the food more rapidly than other methods. The use of shallow containers increases the surface area of the food, allowing it to cool down more quickly than if it were left in a deep pot, which would retain heat. The ice bath further accelerates this process, as the cold water surrounds the containers and absorbs heat from the food, helping it to reach the safe temperature range much faster.

Quick cooling is important in food safety to minimize the time that food spends in the temperature danger zone, which is between 41°F and 135°F. This range is conducive for the growth of bacteria, and rapid cooling helps to reduce the risk of foodborne illnesses. In contrast, the other options do not promote safe cooling practices. Leaving food out at room temperature can allow bacteria to proliferate, covering food with a lid can trap heat, and refrigerating hot food immediately can lead to a rise in the refrigerator’s internal temperature, potentially endangering other stored foods.