Time & Temperature ControlQuestion 213 of 319
Which container choice cools a hot pot of stew the fastest, helping pass the two-stage cooling test?
a.A tall, deep stockpot with the lid clamped on
b.A round 6-quart plastic container with the lid sealed
c.Several shallow metal hotel pans 2 inches deep, uncovered, in an ice bath
d.A glass jar wrapped in towels for insulation
Explanation
Cooling speed depends on surface area and how easily heat can escape. Shallow metal pans (2 to 4 inches deep), uncovered or loosely covered, placed in an ice-water bath, give the fastest cooling. Deep containers, sealed lids, and insulating wraps all slow cooling and increase the chance of cooling failure.
Law Reference: Cal. H&S Code §114002(b)Practice all 319 questions free — no signup required.
Related questions on this topic
- Calibrating with the ice-point method, what dial reading is considered acceptable on a bimetallic stem thermometer that does not have an adjustable nut?
- A cook needs to measure the temperature of thin grilled chicken cutlets only 1/4-inch thick. What is the best technique?
- A commercially canned and sealed pasta sauce is opened straight from the can and used to top a pizza that will be baked. To what temperature must the sauce itself be reheated if served on already-hot pizza, given it has never been opened before?
- Hot soup at 135°F enters the refrigerator at 6:00 PM. By 7:30 PM it reads 65°F. What is the correct status, and what is the deadline to reach 41°F?
- A pan of clam chowder has been on hot-hold display for 3 hours and the probe thermometer reads 128°F. No written time-control plan is in use. What is the correct action?
- What is the minimum internal cooking temperature for an injected or marinated whole pork loin under California law?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review