Foodservice SystemsDifficulty 2/5
Which cooling method meets staged cooling requirements for a large batch of hot soup?
- ACover the full stockpot and refrigerate it immediately after service
- BDivide into shallow pans, uncovered, with an ice wand, then refrigerate
- CLeave the pot at room temperature until it stops steaming, then chill
- DTransfer to a single deep container and place it in the walk-in freezer
Show answer and rationale
Correct: B. Staged cooling requires rapid heat transfer: shallow depth, increased surface area, ice wands or ice baths, and uncovered cooling until the first stage is met. Deep covered containers insulate the centre and hold it in the danger zone.
- A — A covered stockpot cools far too slowly at the centre.
- C — Room-temperature cooling holds food in the danger zone.
- D — A deep container in a freezer still cools the centre too slowly and strains the unit.