Why is rapid cooling of cooked foods important, and what are two methods?

• A. To limit time in the danger zone and slow bacterial growth; methods include an ice-water bath in shallow pans and a blast chiller or dividing food into smaller containers.
• B. To dry the surface; methods include air drying and sun drying.
• C. To increase flavor quickly; methods include reboiling and freezing in a sealed bag.
• D. To warm up foods quickly for service; methods include microwave reheating and oven heating.

Answer: (A)