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Quick-chill
The process of lowering the hotness of a food that was just cooked to a temperature 40 degrees F (4.4 degrees C) or less in a small period of time. The purpose of the quick-chill procedure is to prevent food borne illness by limitation the time in which bacteria could grow. The danger zone in which bacteria would grow the majority rapidly is between 140 degrees F and 40 degrees F, so this is the temperature variety in which it is most critical to pace up the cooling process.
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- Part of Speech: noun
- Synonym(s):
- Blossary:
- Industry/Domain: Dairy products
- Category: Ice cream
- Company:
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- Acronym-Abbreviation:
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