Penn Station Manager Practice Test

The recommended cooling time of 30 minutes to 1 hour for blanched fries prior to refrigeration is based on the need to ensure food safety and quality. After blanching, the fries are cooked partially and need to cool down before being placed in a refrigerator. Cooling them too quickly or storing them while still warm can increase condensation, leading to sogginess due to excess moisture when stored.

By allowing the fries to cool for this period, the goal is to bring their temperature down adequately enough to slow down the growth of bacteria without compromising their texture or flavor. Cooling for longer than an hour may not be necessary since fries do not typically require extensive cooling to prevent spoilage under proper handling procedures.

However, the other options suggest longer cooling times or no set time limit, which can be inefficient and may lead to diminishing quality or safety issues if the condition and temperature of the fries are not monitored properly. Therefore, the 30 minutes to 1 hour guideline strikes a balance between food safety and maintaining the desired quality of the fries.