What is an acceptable method to cool food quickly after cooking?

Approved and efficient ways to cool food include: Ice-water bath and frequently stirring the food. This promotes faster and more even cooling. Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.

What is an acceptable method to cool food quickly after cooking quizlet?

Plastic paddle filled with ice, or with water and then frozen, used to stir hot food to cool it quickly. Blast chillers blast cold air across food at high speeds to remove heat. Tumble chillers tumble bags of hot food in cold water. – In a refrigerator or cooler, at 41 degrees Fahrenheit or lower.

What methods can be used to cool cooked foods?

PLACE CONTAINERS OF HOT FOOD IN A CLEAN PREP SINK OR LARGE POT FILLED WITH ICE WATER. STIR FOOD FREQUENTLY TO COOL IT FASTER AND MORE EVENLY. BLAST OR TUMBLE CHILLERS CAN BE USED TO QUICKLY REDUCE THE TEMPERATURE OF LARGE AMOUNTS OF FOOD OR THICK FOOD SUCH AS MASHED POTATOES.

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What is the fastest way to cool food safely?

Cover pans of hot food and move them to a colder area e.g. a storage room, or stand them in cold water. You can also use ice to speed up chilling. This will make the contents of the pans chill more quickly. Stir food regularly while it is chilling down.

What methods can be used to cool cooked food quizlet?

ServSafe Ch8

  • Ice water bath.
  • ice paddle.
  • blast or tumble chiller.
  • adding ice or cold water as an ingredient.

What are the 3 acceptable methods for cooling food?

Approved methods to cool food

  • Ice-water bath and frequently stirring the food. …
  • Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
  • Adding ice as an ingredient (if water is an ingredient).
  • Blast or tumble chiller.

What are the requirements for cooling food?

TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours. Properly cooked chili is cooled from 135°F to 70°F in 1 hour.

What method is not safe for cooling food?

Place food in a shallow pan on the counter at room temperature is not safe for cooling food.

Which method of cooling chili is unacceptable?

Which method of thawing food is unacceptable? Which method of cooling chili is unacceptable? Place it in an ice-water bath and stir it.

Which technique is acceptable for cooling TCS food?

The most effective way to cool food is to reduce its size. This involves dividing large containers of food into smaller containers or shallow pans. Methods for cooling foods include: Ice-water bath.

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Which method should he use to safely cool the casserole?

SHALLOW PAN METHOD Divide large containers of food into several shallow pans to cool. This method works well for foods like refried beans, rice, potatoes, casseroles, ground meat, meatloaf, and chili.

How do you cool cooked chicken?

If you’ve cooked too much chicken/turkey, or just want to store leftovers for later, here’s how. After cooking, allow the chicken/turkey to cool, and within two hours, wrap it well, then place it on the top shelf of your fridge. Keep cooked chicken/turkey away from raw meat and use it up within two days.

What should you do before cooling food to help it cool faster quizlet?

To let food cool faster. You should reduce its size. Stainless steel transfers heat away from food faster than plastic, while shallow pans let the heat from food disperse faster than deep pans.

What are the 3 acceptable methods for thawing food quizlet?

The three acceptable methods of safely thawing frozen foods include:

  • In the refrigerator-(This is the slowest and safest method.) -Put frozen foods in the refrigerator until thawed. …
  • Under cold running water. …
  • As part of the cooking process or in the microwave.

What are the four acceptable methods of thawing food Servsafe?

Four methods for thawing food:

  • Thaw food in a cooler, keeping its temperature at 41˚F (5˚C) or lower.
  • Submerge food under running water at. 70˚F (21˚C) or lower.
  • Thaw food in a microwave, only if cooked immediately after thawing.
  • Thaw as part of the cooking process.
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