Red Seal Cook Practice Questions - Red Seal Cook (Interprovincial Standards Examination) Exam

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A cook needs to cool a large batch of hot soup safely. Which two-stage cooling guideline is generally required for potentially hazardous foods?

From 60 C to 20 C in 2 h, then 20 C to 4 C in 4 h From 60 C to 4 C within 1 hour (too fast for large batches) From 60 C to 20 C within 6 hours (too long in the danger zone) From 74 C to 4 C within 12 hours (far exceeds safe cooling time)

Correct Answer:

From 60 C to 20 C in 2 h, then 20 C to 4 C in 4 h

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