What is the preferred way to cool hot food quickly?

Cooling hot food quickly is essential for food safety, as it helps to prevent the growth of harmful bacteria. The preferred method is using ice water because it allows food to be cooled rapidly and evenly. Submerging a container of hot food in a larger bowl filled with ice water creates a cold environment that absorbs heat from the food efficiently, bringing its temperature down to a safe level faster than other methods.

When cooling food, it is crucial to move through the temperature danger zone (between 41°F and 135°F) as quickly as possible to minimize the risk of bacterial proliferation. Ice water provides a continual source of cold around the food, enabling rapid cooling in a controlled manner.

Other methods, such as cooling in the refrigerator, can lead to uneven cooling, which allows food to remain in the danger zone for too long. Placing hot food on the counter can similarly retain heat for an extended period, posing food safety risks. Utilizing hot water is not an effective method for cooling, as it would actually increase the temperature of the food rather than cool it down. Thus, ice water stands out as the safest and most efficient cooling method.