Which technique is NOT a proper cooling method?

The boiling water bath is not a proper cooling method because it involves heating food rather than cooling it. Proper cooling techniques are essential to reduce the risk of bacterial growth and maintain food safety.

Ice baths, shallow pans, and blast chillers are all effective methods for cooling food quickly and safely. An ice bath allows food to be submerged in ice water, which rapidly decreases its temperature. Shallow pans increase the surface area of the food, enabling it to cool more efficiently. A blast chiller uses cold air to lower the temperature of food quickly, reducing the time that food spends in the temperature danger zone (between 41°F and 135°F), where bacteria can multiply rapidly.

In contrast, using a boiling water bath would continue to cook the food and raise its temperature, which is counterproductive to cooling and poses a significant food safety risk.