Preparation & CookingQuestion 186 of 320
What is an ice paddle and how is it used in cooling?
a.A flat scoop used to transfer ice from the ice machine to an ice bath
b.A frozen gel mat placed under pans of hot food in the cooler
c.A metal skewer inserted into a roast to conduct heat outward
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.
Law Reference: FDA Food Code §3-501.15Practice all 320 questions free — no signup required.
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 Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review