Warning! This learning object uses Adobe Flash and your browser does not support Flash. To view this content you will either need to install and/or enable flash in your web browser or upgrade your web browser.

Dietary Manager Training: Cooling Foods by Reducing the Quantity or Size of the Food


In this animated lesson, students read how reducing the thickness of a food is an important factor in cooling it. They also read FDA guidelines for food temperatures.

You may also like

Creative Commons Attribution-NonCommercial 4.0 International License.

Learn more about the license »