Which of the following is an effective way to cool food quickly?

Using a shallow container to cool food quickly is effective because it increases the surface area of the food, allowing heat to dissipate more rapidly than in a deeper or more compact container. When food is placed in a shallow container, it can cool down quickly and evenly, helping to bring it to a safe temperature within a recommended time frame, thereby reducing the risk of bacterial growth.

The other methods are less effective for rapid cooling. Leaving food tightly covered on the counter can trap heat, prolonging the cooling process and providing a favorable environment for bacteria. Submerging food in hot water will actually keep the food hot, preventing it from cooling down, which is not safe. Freezing food in a solid container can be too slow for large quantities and may not ensure that the food cools evenly, potentially leading to unsafe temperatures for some portions. Therefore, using a shallow container in the refrigerator is the best approach for quickly cooling food safely.