Which method is recommended for cooling foods quickly?

The recommended method for cooling foods quickly is immersion in an ice-water bath. This technique effectively lowers the temperature of hot foods rapidly to prevent the growth of harmful bacteria, which can occur when food is left at room temperature for too long.

When food is cooled rapidly, it moves through the "danger zone" (between 41°F and 135°F) more quickly, reducing the risk of bacterial proliferation. An ice-water bath allows for even and efficient heat transfer, significantly accelerating the cooling process compared to other methods.

In contrast, letting food sit at room temperature can allow it to remain in the danger zone too long, while refrigerating foods immediately may not cool them fast enough, potentially leading to unsafe food handling practices. Heating food again before cooling is counterproductive, as it will only increase the temperature and prolong the time the food remains unsafe for consumption.