Time & Temperature ControlQuestion 100 of 319
Which cooling technique helps a large pot of hot soup pass the two-stage cooling test?
a.Leaving the covered pot on the counter to cool slowly
b.Dividing into shallow pans 4 inches deep or less and placing uncovered in an ice bath
c.Stirring every hour while sealed tightly
d.Placing the hot pot directly into a chest freezer
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)Practice all 319 questions free — no signup required.
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