New York City Food Protection Practice Test

Which technique is NOT effective for rapidly cooling foods?

1. Immersion in an ice-water bath

2. Using shallow cooling pans

3. Placing hot foods directly in the freezer

4. Cutting foods into smaller pieces

The correct answer is: Placing hot foods directly in the freezer

Placing hot foods directly in the freezer is not an effective technique for rapidly cooling foods. This method can compromise the temperature of the freezer environment, causing the internal temperature to rise and potentially leading to unsafe food temperatures. Additionally, placing hot food right into the freezer can result in uneven cooling, where the outer layers cool much faster than the center, increasing the risk of bacterial growth during the cooling process. It's important to utilize other methods such as immersing in an ice-water bath, which effectively lowers the temperature quickly by surrounding the food with cold water, or using shallow cooling pans that increase the surface area for heat transfer. Cutting foods into smaller pieces also aids in cooling by allowing more surface area exposure to cool air, speeding up the cooling process. Each of these methods helps to bring the temperature down safely and quickly, whereas directly placing hot food in the freezer does not achieve those safety measures.