Preparation & CookingQuestion 185 of 320
A cook must cool a deep hotel pan of refried beans. Why does the manager tell the cook to transfer the beans into several shallow pans first?
a.Shallow pans are easier to label and date-mark
b.A thinner layer of food exposes more surface area, so heat escapes faster and the beans can meet the cooling time limits
c.Shallow pans take up less room on the cooling rack
d.Deep pans are reserved for hot-holding only
Explanation
Dividing food into shallow layers, generally 2 inches deep or less for thick products, dramatically increases surface area relative to volume. This speeds heat loss so the beans can pass from 135°F to 70°F within 2 hours and reach 41°F within 6 hours total.
Law Reference: FDA Food Code §3-501.15Practice all 320 questions free — no signup required.
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