Time & Temperature (NYC)Question 71 of 240
A cook needs to cool a large pot of stock quickly to meet NYC limits. The most effective single step is to:
a.Cover it tightly and leave it deep in the pot in the walk-in
b.Transfer it to shallow pans and place them in an ice-water bath, stirring, then refrigerate loosely covered
c.Set it on the counter with a lid
d.Add hot water to thin it out
Explanation
Transferring stock to shallow pans in an ice-water bath and stirring dramatically increases surface area and heat transfer, helping meet the 140°F-to-70°F-in-2-hours target. A deep covered pot or counter cooling traps heat and fails the limits. Adding hot water only slows cooling.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
Practice all 240 questions free — no signup required.
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
Related questions on this topic
- A new supervisor trained outside NYC says hot food only needs to stay above 135°F. In NYC, what should the supervisor enforce?
- Commercially processed, ready-to-eat food (such as canned chili) that is being heated for hot holding must reach at least:
- A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
- Fish that will be cooked must reach a minimum internal temperature of 145°F. What is required instead for fish that will be served raw (like sushi)?
- A large pan of lasagna is left to cool covered on a prep table for 3 hours before refrigerating. What is the NYC time-temperature problem?
- A NYC deli holds tuna salad on a self-serve bar packed in ice. For this to keep the food safe, the ice must:
Last reviewed: · editorial process
PrepPass team · Verified against NYC Food Protection Certificate Exam · How we review