What is the process of fast cooling?

The rapid cooling process is the technique of food preparation to reduce the growth of bacteria. In fact, the process of rapid cooling begins with cooking for a short time and then starting the temperature at a quick pace. This process results in food preservation for later food preparation and helps to prevent food disease from occurring when food is actually consumed.

To start the quick cooling process, food is first cooked at a temperature that is not more than 40 degrees Fahrenheit (or 4.4 degrees Celsius). Since the potential for the development of bacteria increases at temperatures above this amount, it is necessary to maintain a strict control of the maximum temperature for rapid cooling success. The cooking time may vary slightly from one meal to another, but usually has a short time.

Further, the cooked food is cool. This step in Quprocess Cooling can be done in several different ways. One common approach is to chop or cut food into a smaller koDistributes and evenly spread them to a shallow pan. Going with one layer allows meals to cool faster, even at a room temperature.

Using ice and cold water is another option with a quick cooling process. After placing the sliced ​​or chopped food in a shallow pan, place the pan on the ice. The ice can be placed in a larger bowl or even in a kitchen sink. Cold water can be used instead of ice. It is necessary to ensure that the pelvis floats and the water does not actually affect food.

One common quick cooling process used to prepare soups and gelatin includes a slight change in the recipe. By reducing the amount of water used during the cooking process, it is possible to add to the prepared ice rink after the cooking step is completed. The ice dissolves quickly into the soup or gelatin and begins to cool the food for very little time. This particular application of the quick cooling process is commonly usedWhen preparing flavored gelatin meals, because it allows the gelatin to start adjusting faster.