Which method is not recommended for rapid cooling of food?

The method of covering food and placing it on a preparation table is not recommended for rapid cooling of food because it does not facilitate effective heat transfer. When food is left covered at room temperature, it can take a long time to cool down, increasing the risk of bacterial growth. Food should be cooled quickly to prevent the temperature from being in the danger zone (between 41°F and 135°F), where bacteria can multiply rapidly.

Proper methods for rapid cooling include using an ice bath, which allows food to be surrounded by cold water for efficient heat removal; utilizing a blast chiller, designed specifically for quick cooling; and dividing food into smaller portions, increasing surface area and allowing for quicker cooling. These methods promote the safe and efficient cooling of food, ensuring it stays out of the temperature danger zone and is safe for consumption.