When cooling food, which method helps it cool faster?

Using shallow containers is the most effective method for cooling food quickly. This approach increases the surface area of the food exposed to cooler air, which allows heat to escape more efficiently. When food is placed in shallow containers, it spreads out, facilitating faster heat transfer compared to using a deep or bulky container where the heat is trapped in the center, preventing rapid cooling.

The other methods mentioned do not promote fast cooling. For instance, larger portions retain heat for a longer time, which slows down the cooling process. Keeping the lid tightly on can create insulation, preventing heat from escaping and thus prolonging the cooling time. Heating the food first does not contribute to cooling; instead, it introduces additional heat that requires further time to dissipate. Therefore, opting for shallow containers is essential to ensure food reaches safe temperatures quickly, reducing the risk of bacterial growth.