Cooling Procedures

Appears in
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
If cooked foods are not to be served immediately or kept hot for service, they must be cooled quickly so they do not spend too much time in the Food Danger Zone. The rate at which foods cool depends on their total volume in relation to how much surface area they have to transfer heat away. In other words, a large batch of food cools more slowly because it has less surface area per unit of volume. One of the hazards of cooking foods in large volumes is cooling them so slowly they spend too much time in the Food Danger Zone.