What is one method to cool down large portions of food?

Cutting large portions into smaller sizes is an effective method for cooling down large portions of food. When food is in large quantities, it retains heat for a longer period of time, which can promote the growth of harmful bacteria if it remains at unsafe temperatures. By dividing the food into smaller portions, the surface area increases, allowing heat to dissipate more quickly. Smaller portions cool down faster, enabling food to reach safe temperatures more efficiently, which is crucial for food safety.

In contrast, stacking large pans can actually trap heat and slow down the cooling process, while tightly covering food before cooling could prevent heat from escaping. Cooling food at room temperature is not advisable as it can lead to food being in the danger zone (temperatures between 41°F and 135°F) longer than is safe. Therefore, cutting food into smaller sizes is a best practice in food safety for ensuring rapid and safe cooling.