Final answer:
The correct answer is b) Cooling, which is essential for food safety after partially cooking food to prevent bacterial growth. Food should be cooled to 40°F or lower within two hours.
Step-by-step explanation:
The step that should be done immediately after partially cooking meat, seafood, poultry, or eggs for later service is b) Cooling. This is critical to prevent the growth of harmful bacteria that can cause foodborne illnesses. The process involves quickly reducing the temperature of the partially cooked food to a safe level before it is stored and then later finished cooking. Per food safety guidelines, the food should be cooled to 40°F (4°C) or lower within two hours of cooking. Fast cooling can be achieved by placing food in shallow containers, using ice baths, or using rapid cooling equipment.