What is an ice paddle and how is it used in cooling?
a.A frozen gel mat set beneath pans of hot food so the shelf draws heat downward out of the batch
b.A flat plastic scoop used to carry ice from the ice machine to the prep sink for an ice-water bath
c.A hollow metal skewer, pushed into the center of a roast, that conducts heat out into the cold air
d.A sealed plastic paddle filled with water and frozen, which is stirred through hot food to cool it from the inside
Explanation
An ice paddle is a food-safe plastic wand filled with water and frozen solid. Stirring it through hot food pulls heat from the center of the batch, and it is often combined with an ice bath and shallow pans to meet the 2-hour and 6-hour cooling limits. A gel mat, an ice scoop, and a metal skewer are not ice paddles, and none of them move heat out of the center of a batch the way stirring does.
Law Reference: FDA Food Code §3-501.15Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A cook checks a stockpot of marinara sauce 2 hours into cooling and finds it is still at 90°F. What is the correct response?
- Which procedure correctly uses an ice-water bath to cool a pot of soup?
- 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?
- Which practice will most likely cause a batch of hot rice to FAIL its cooling time limits?
- A recipe for chicken tortilla soup calls for 2 gallons of water. How can the cook use this recipe detail to speed up cooling?
- A catering kitchen must cool a 15-pound cooked brisket for tomorrow's event. Which step will help it cool fastest?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review