Time & Temperature ControlQuestion 100 of 319
Which cooling technique helps a large pot of hot soup pass the two-stage cooling test?
a.Placing the hot pot directly into a chest freezer
b.Stirring every hour while sealed tightly
c.Leaving the covered pot on the counter to cool slowly
d.Dividing into shallow pans 4 inches deep or less and placing uncovered in an ice bath
Explanation
Rapid cooling is supported by dividing food into shallow pans (4 inches or less), using an ice-water bath, stirring with ice paddles, and leaving the food uncovered or loosely covered until below 41°F. Putting a large hot mass into a freezer raises the freezer temperature and risks the safety of other foods.
Law Reference: Cal. H&S Code §114002(b)This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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