A catering kitchen must cool a 15-pound cooked brisket for tomorrow's event. Which step will help it cool fastest?

Giải thích

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. An hour on the counter spends that limit in the danger zone, floor storage is prohibited because food must be kept up off the floor, and foil traps the heat it is meant to release.