To determine the best way to cool a big pot of thick white sauce that has just been removed from the burner, let's evaluate each of the given options:
Option A: Allow the sauce to cool to 80°F (27°C), then place in the refrigerator; make sure it cools from 80°F (27°C) to 41°F (5°C) within 6 hours.
- This method may not be efficient in quickly lowering the temperature of the sauce to a safe level, as it allows the sauce to stay at higher temperatures for a longer period, increasing the risk of bacterial growth.
Option B: Put the pot of sauce into the coldest area of the refrigerator and stir.
- Placing the sauce in the refrigerator right away is good, but keeping it in a large pot will slow down the cooling process because the thick sauce will cool unevenly and the center will remain warm for a longer time.
Option C: Pour the sauce into shallow containers and place in the coolest area of the refrigerator, stir, and make sure it cools to 41°F (5°C) within 6 hours.
- Pouring the sauce into shallow containers increases the surface area, allowing the sauce to cool faster and more evenly. This method ensures that the sauce reaches a safe temperature (41°F or 5°C) within 6 hours, significantly reducing the risk of bacterial growth.
Option D: Place the pot of sauce in a freezer unit for rapid cooling; move it to a refrigerator after 3 hours.
- Placing the hot sauce directly in the freezer could be problematic because it might not cool evenly and could partially freeze, making it difficult to stir and cool evenly. Additionally, the sudden temperature change could affect the texture of the sauce.
After analyzing all the options, the best method is:
Option C: Pour the sauce into shallow containers and place in the coolest area of the refrigerator, stir, and make sure it cools to 41°F (5°C) within 6 hours.
This method ensures the sauce will cool quickly and evenly to a safe temperature, reducing the risk of bacterial growth. Hence, the correct choice is:
Option C
