Red Seal Cook

Answer: A - The stock should reach 21 °Cwithin the first two hours of cooling in order to eliminate any risk of food-borne illness. When cooling stock, a two-stage cooling method is the best way to ensure it does not fall into the temperature danger zone at any time. The first stage involves cooling a stock using the sink method for up to two hours, bringing the temperature down to 21 °C. Once it’s reached that level, it must be brought down to 4 °Cwithin 4 hours.