What is one effective way to rapidly cool foods after cooking?

Using shallow pans is an effective way to rapidly cool foods after cooking because they increase the surface area of the food that is exposed to cooler air, which promotes faster heat loss. When food is spread out in shallow containers, it allows heat to dissipate more quickly than in deeper or more compact containers. This is particularly important in preventing the growth of harmful bacteria that can thrive if food is not cooled quickly enough. Rapid cooling is critical for food safety, especially when large quantities of food have been prepared.

Storing foods in warm water, putting them in the refrigerator immediately without prior cooling, or covering them tightly in foil would not achieve the same rapid cooling effect. Warm water may keep the food warmer for an extended period, while placing hot food directly in the refrigerator can raise the temperature inside the unit, potentially putting other stored foods at risk. Covering food tightly in foil can trap heat and moisture, hindering the cooling process rather than aiding it.