Cooling and Reheating Food Fact Sheet - New York State ...

1 Cooling and Reheating FoodFact SheetCool cooked food in the following way: food must be cooled from135 F to 70 F (57 C to 21 C)within two hours, andfrom 70 F to 41 F (21 Cto 5 C) or lower inthe next four Cooling food , reduce the quantity or size of thefood you are Cooling by dividing large food items intosmaller for Cooling food : Place food in ice-water baths and stir regularly. Stir the food with an ice paddle. Place food in a blast chiller or a tumble Reheating food :Reheat previously cooked, potentially hazardous food to an internaltemperature of 165 F (74 C) for fifteen seconds within two hours. If the foodhas not reached this temperature within two hours, throw it and Reheating areimportant steps in thepreparation of food . Duringcooling, you must minimizethe time food spends in thetemperature danger Reheating food , youmust make sure it quicklyreaches the propertemperature for the rightamount of for instructional use only by permission of the National Restaurant Association Educational Foundation.

2 Not for individual sale. 2006135 F(57 C)70 F(21 C)41 F(5 C)2 Hours4 HoursChoose the Right PracticeDirections:Circle the letter of the picture that shows the correctway to cool a pot of Activity 1 Cooling and Reheating FoodABReproducible for instructional use only by permission of the National Restaurant Association Educational Foundation. Not for individual sale. 2006Is It Cool Enough?Directions:Read this story and decide whether the beef stew issafe to serve. Explain why or why 8:00 , Fred placed a stockpot of beef stew that had been held at 135 F (57 C) intoan ice-water bath to cool. At 10:00 , he checked the temperature and found that it was90 F (32 C). Fred continued to cool the stew in the ice-water bath. At 11:00 , when thestew had reached 70 F (21 C), he poured it into shallow pans and placed it on the top shelf inthe walk-in Activity 2 Cooling and Reheating FoodReproducible for instructional use only by permission of the National Restaurant Association Educational Foundation.

3 Not for individual sale. 2006 Fill in the PhraseDirections:Unscramble the answer to each clue and write it inthe boxes provided. Fill in the secret message usingthe number under each box to find the right you do this, you are reducing the quantity of the do not need any special equipment to cool food in is a piece of equipment designed to cool Cooling food , you should do this pour water into this and freeze it, and then use it to help cool must cool food from 135 F to 70 F (57 C to 21 C) in this amount of ROSHUS ecret Message:12405424756942394726165253545556 5758594344454647484950513536373839404142 2324252627282930313233341112131415161718 19202122-12345678910 Optional Activity 3 Cooling and Reheating FoodReproducible for instructional use only by permission of the National Restaurant Association Educational Foundation. Not for individual sale. 20061. Choose the Right PracticePicture B shows the correct way to cool a pot ofchili.

4 You must make sure you can cool the chili from135 F to 70 F (57 C to 21 C) within two hours, andfrom 70 F to 41 F (21 C to 5 C) or lower in the next fourhours, for a total Cooling time of six hours. Cooling itin an ice-water bath with frequent stirring will can also divide the chili into smaller containersand cool them in an ice-water bath Is It Cool Enough?The beef stew was not at the correct temperatureby 10:00 The stew should have been cooled to 70 F (21 C) within two Freddiscovered that the stew had only cooled to 90 F(32 C), he should have either reheated it to 165 F(74 C) for fifteen seconds or thrown it out. If Fred wasable to reheat the stew to the proper temperature, hethen could have recooled it by dividing the stew intosmaller containers and placing them in an Fill in the Message:1240542475694239472616 COOL food FAST5253545556575859 TWO HOURS434445464748495051 ICE PADDLE3536373839404142ST I R FOOD232425262728293031323334 BLAST CH I LLER111213141516171819202122 ICE-WATER BATH12345678910 DIVIDE FOODBC ooling and ReheatingFood Fact Sheet OptionalActivity AnswersReproducible for instructional use only by permission of the National Restaurant Association Educational Foundation.

5 Not for individual sale. 2006