Which method can be used for cooling food quickly?

Using shallow containers is an effective method for cooling food quickly because it increases the surface area of the food exposed to cooler air, allowing for more efficient heat transfer. When food is placed in a shallow container, the warmer contents can dissipate heat rapidly, reducing the overall temperature more quickly than if the food were stored in deeper containers. This helps to prevent the growth of bacteria, which can proliferate when food is held in the temperature danger zone for too long.

In contrast, deeper containers may trap heat within the food, prolonging the cooling process. Leaving food covered can also impede airflow, leading to slower cooling rates. While storing food in a freezer is an option, it isn't always practical due to the potential for freezing, which can compromise the food's texture and quality. Therefore, using shallow containers is the most efficient and recommended method for quick cooling in food safety practices.