Preparation & CookingQuestion 189 of 320
A catering kitchen must cool a 15-pound cooked brisket for tomorrow's event. Which step will help it cool fastest?
a.Cut the brisket into smaller pieces before refrigerating so heat can escape from more surfaces
b.Let the whole brisket sit at room temperature for an hour before refrigerating
c.Place the whole brisket directly on the cooler floor where air is coldest
d.Wrap the whole brisket tightly in foil and refrigerate it
Explanation
Cutting large dense items into smaller portions is an approved way to speed cooling because heat escapes through the newly exposed surfaces. A whole wrapped brisket would hold heat in its core well beyond the 2-hour first-stage limit.
Law Reference: FDA Food Code §3-501.15Practice all 320 questions free — no signup required.
Related questions on this topic
- What is an ice paddle and how is it used in cooling?
- 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?
- At 1:00 p.m. a cook pans hot fried rice into shallow pans and puts it in the walk-in. At 3:00 p.m. it reads 68°F, and at 6:30 p.m. it reads 40°F. Did this cooling meet the Food Code requirements?
- Yesterday's beef stew was cooled correctly and stored at 41°F. Today the kitchen wants to put it on the steam table for lunch. What must happen first?
- A cook opens a factory-sealed can of commercially processed nacho cheese sauce and wants to put it in the hot-holding well. To what minimum temperature must it be heated first?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review