Question

Large amounts of thick food, such as chili, should be cooled in shallow pans with a product dept no greater than:

a. 5 cm (2 in)
b. 7.5 cm (3 in)
c. 10 cm (4 in)
d. 12.5 (5 in)

Answer 1

Large amounts of thick food should be cooled in shallow pans with a product depth no greater than 7.5 cm (3 in) to ensure rapid and safe cooling.

Step-by-step explanation:

Large amounts of thick food, such as chili, should be cooled in shallow pans with a product depth no greater than 7.5 cm (3 in). This practice helps to prevent the growth of bacteria by reducing the time the food spends in the temperature danger zone between 4 and 60 degrees C (40 and 140 degrees F). Such food safety measures are important to minimize the risk of foodborne illness. The appropriate depth for cooling thick foods quickly is given by food safety guidelines, where the objective is to lower the food temperature rapidly to safe storage levels.