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Soups and stews should be cooled using the: Two stage cooling method One stage cooling method

User Apfalz
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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.

User Inanda Menezes
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