Which of the following methods is best for cooling hot foods rapidly?

Using ice water to submerge hot foods is the best method for cooling them rapidly. This approach leverages the principle of ice melting, which absorbs a significant amount of heat from the food. The surface area and contact between the ice and food allow for efficient heat transfer, cooling down the food more quickly compared to other methods. Rapid cooling is essential to minimize the risk of bacterial growth, as food should move through the temperature danger zone (between 41°F and 135°F) as quickly as possible.

Other methods, like placing food in the freezer, may cool the food quickly but can lead to uneven temperatures and cause some parts of the food to freeze, affecting texture and quality. Leaving food out on the counter is unsafe, as it allows food to stay in the danger zone for too long, increasing the risk of foodborne illness. Putting food in the refrigerator does cool it, but it is a slower method and may not bring the food down to a safe temperature quickly enough, leaving it vulnerable during the cooling process. Submerging in ice water strikes the best balance between speed and safety.