What is the best method for cooling hot food quickly?

Dividing food into smaller portions and using an ice bath is the most effective method for quickly cooling hot food. This approach enhances the cooling process by maximizing the surface area of the food that is exposed to the cold environment, allowing heat to dissipate more rapidly. The ice bath provides an immediate source of cold that helps to lower the food's temperature efficiently, reducing the time food remains in the danger zone (between 40°F and 140°F), where harmful bacteria can grow.

In contrast, letting food cool at room temperature can prolong the time it takes for the food to reach a safe temperature, leading to potential food safety risks. Adding ice directly to the food might dilute the dish and alter its texture or flavor, an undesirable outcome in many culinary settings. Refrigerating food immediately is also not ideal because placing hot food directly in the refrigerator can raise the overall temperature inside, potentially compromising food safety for other items within. Thus, using an ice bath and smaller portions is the optimal solution for quick cooling.