Which procedure correctly uses an ice-water bath to cool a pot of soup?
a.Float ice cubes on top of the soup while the pot sits on the counter, adding more ice as each batch melts
b.Run cold tap water from the faucet over the outside of the covered pot set in the prep sink until the soup stops steaming
c.Set the pot in a larger container of ice and water that reaches the level of the soup, and stir the soup frequently
d.Stack sealed bags of ice around the covered pot in the walk-in and leave it with no stirring until the next morning's service
解析
An ice-water bath works by surrounding the pot with ice and water up to the food level and stirring often so heat transfers out of the entire batch. Cold tap water is far warmer than an ice slurry, and bagged ice against a covered pot left unstirred barely moves heat out of the center. Floating ice on soup left on the counter is not an ice-water bath at all; using ice as an ingredient is a separate approved method that has to be built into the recipe.
法律依据: FDA Food Code §3-501.15免费刷完整 500 道题库 — 无需注册。
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