Final answer:
Blast chilling is the technique that uses high-speed cold air to rapidly cool down food, ensuring safety and quality by reducing the time food spends at temperatures which can promote bacterial growth.
Step-by-step explanation:
The cooling technique that shoots cold air across food at high speeds is known as blast chilling. This method is particularly efficient because the rapid movement of cold air increases heat transfer rates, which quickly reduces the temperature of the food. This is beneficial for food safety and quality, as it minimizes the time food spends in the temperature danger zone where harmful bacteria can multiply quickly.