Which of the following is a recommended method for cooling hot food without a blast chiller?

Dividing hot food into small, thin portions is a recommended method for cooling because it significantly increases the surface area exposed to cooler air, allowing heat to dissipate more quickly. When food is portioned into smaller amounts, it can cool down more rapidly and evenly, which helps to bring the temperature down within the safe time frame, reducing the risk of bacterial growth that can occur when food remains in the danger zone (between 41°F and 135°F) for too long.

Using the freezer can lead to uneven cooling and potentially freeze the outer layer of the food before the inner portions reach a safe temperature. Covering the food with a lid can trap heat, impeding the cooling process, which can also promote bacterial growth. Leaving food out at room temperature is not advisable due to the risk of foodborne illness, as it allows food to stay in the danger zone for too long. Thus, dividing food into smaller portions is the safest and most effective cooling method in this context.