Before food is cooled, what should be done to facilitate the cooling process?

To facilitate the cooling process of food, reducing its size and using smaller containers is essential. This method increases the surface area of the food exposed to cooler temperatures and allows the food to cool more rapidly and evenly. When food is in smaller portions, the heat can dissipate more effectively, minimizing the time that the food remains in the temperature danger zone, which is crucial for preventing the growth of harmful bacteria.

In contrast, keeping food in large containers can impede the cooling process, as the large mass of food will retain heat for a longer period. Similarly, placing food in a warm environment naturally keeps its temperature elevated, which is not conducive to quick cooling. Wrapping food tightly may also hinder the cooling process by trapping heat and moisture, preventing efficient cooling.