What is an effective way to cool food that involves ice?

Using ice as an ingredient is an effective method to cool food swiftly and safely. When food is heated, such as after cooking, it must be cooled quickly to prevent the growth of harmful bacteria. By incorporating ice directly into the food, you can reduce the temperature rapidly.

This method is especially useful for items like soups, sauces, or mixtures where additional liquid is acceptable. As the ice melts, it cools the food effectively, ensuring that it reaches a safe temperature in a short amount of time. This practice is in line with food safety guidelines that emphasize rapid cooling to limit the time food spends in the temperature danger zone (between 41°F and 135°F), where bacteria proliferate.

Other options either do not fulfill the purpose of effective cooling or could pose food safety risks. For instance, thawing food in ice might maintain a lower temperature but does not actively cool cooked food. Heating food in ice is counterproductive, as it contradicts the objective of cooling. Storing food with ice could help maintain temperature but does not provide the immediate cooling effect required after cooking.