Which method is recommended for cooling food?

Using an ice bath is recommended for cooling food because it effectively reduces the temperature of the food quickly and safely, minimizing the time food spends in the temperature danger zone (41°F to 135°F), where harmful bacteria can grow. An ice bath provides rapid cooling by surrounding the food with ice and cold water, allowing for even and thorough heat transfer. This method helps to bring the internal temperature of the food down quickly, essential for food safety.

Placing food in a deep container can hinder the cooling process, as it allows the food to retain heat longer, increasing the risk of bacterial growth. Covering food tightly is not advisable during cooling because it traps heat, moisture, and steam, resulting in a longer cooling time. Cooking food until cold is not a practical method, as cooking is intended to heat food and ensure it's safe for consumption, rather than to cool it down after cooking.