Which of the following is NOT a recommended practice for cooling food?

Sealing containers tightly is not recommended for cooling food because it can trap heat inside, which may promote the growth of bacteria and lead to foodborne illnesses. When cooling hot foods, it is essential to allow for proper heat dissipation in order to bring the temperature down quickly to safe levels. If containers are sealed, the steam and heat generated cannot escape, leading to a situation where the food remains in the "danger zone" for longer periods of time.

In contrast, using an ice water bath, stirring with a paddle, and using a blast chiller are all effective practices for cooling food quickly and safely. An ice water bath helps to rapidly lower the temperature of food by surrounding it with cold water, which absorbs heat efficiently. Stirring with a paddle enhances the cooling process by promoting even heat distribution, and a blast chiller significantly reduces food temperature in a controlled manner, ensuring food safety and quality. These methods focus on reducing the temperature of food quickly to minimize the risk of bacterial growth.