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The best time for cooling foods is as quickly as possible, ideally within two hours of cooking, to minimize the time spent in the temperature danger zone (TDZ) of 40°F to 140°F (4°C to 60°C). Shallow containers, typically no more than 2 inches deep, are best for cooling food quickly, as they allow for better heat distribution and faster cooling. Using ice baths or blast chillers can also enhance the cooling process, ensuring food safety.

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3w ago

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Related Questions

What type of container is best cooling foods through the tdz?

Shallow metal container


What type of container is best for cooling foods through the TDZ?

A shallow container with a wide surface area is best for cooling foods through the Temperature Danger Zone (TDZ) as it allows for faster and more even cooling. The container should also be made of a material that conducts heat well, such as stainless steel or aluminum, to aid in the cooling process. Additionally, using a container with a lid can help prevent contamination during the cooling process.


Will carbon dioxide in a carbonated soft drink dissolve best after shaking the container or after heating the container or after cooling the container or after releasing the pressure?

Carbon dioxide will dissolve better in a carbonated soft drink when the pressure is released, such as when opening the container. This allows the gas to escape from the liquid, resulting in less carbonation. Heating the container can also cause the gas to escape, while cooling can result in the gas staying dissolved in the liquid.


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