Which of the following is NOT a recommended method for cooling cooked foods rapidly?

Air cooling in a deep pot is not a recommended method for rapidly cooling cooked foods because this technique does not facilitate the quick transfer of heat away from the food. When food is left in a deep pot, the heat can remain trapped, leading to slower cooling. This can allow the food to remain in the temperature danger zone (between 41°F and 135°F) for too long, increasing the risk of bacterial growth and foodborne illness.

In contrast, placing food in shallow containers allows for more surface area exposure to cooler air, enabling heat to dissipate more quickly. Ice baths also promote fast cooling by surrounding the food with a medium that absorbs heat rapidly. Dividing large batches into smaller portions increases the surface area and allows for cooler air to circulate more effectively, further enhancing the cooling process. Each of these methods is aimed at ensuring food is cooled to a safe temperature efficiently and effectively.