CDM Sanitation and Safety Practice Test

Adding ice as an ingredient to the food is an effective method for achieving proper cooling. This technique not only lowers the temperature of the food rapidly but also helps to bring it to a safe temperature for storage, minimizing the risk of bacterial growth. Ice can effectively chill the food while maintaining its integrity, especially in dishes that can tolerate colder temperatures.

The other methods listed do not facilitate proper cooling effectively. For example, covering food with heavy layers can trap heat, slowing down the cooling process. Leaving food uncovered on the counter can expose it to room temperature, which is unsafe and can increase the risk of foodborne illness. Storing large pots of food directly in the refrigerator can also be problematic, as the size and heat retention of the pot mean that the food may not cool quickly enough, again posing a food safety risk. Thus, using ice is a practical and safe approach to cooling food efficiently and effectively.