Final answer:
Soups and stews should be cooled using the two-stage cooling method, which involves initial cooling at room temperature followed by rapid cooling in an ice bath.
Step-by-step explanation:
Soups and stews should be cooled using the two stage cooling method. This method involves initially cooling the soup or stew at room temperature for a short period of time (usually no more than 1-2 hours) until it reaches a safe temperature. After that, the soup or stew should be transferred to a larger container and placed in an ice bath to rapidly cool it down to a safe temperature, usually within 30 minutes.