A cook removes a one gallon 3.75 liter pot of hot soup from a stove and places it in an ice water bath to cool which is the best cooling procedure before refrigerating the soup?

The best cooling procedure before refrigerating the soup is to place the pot in an ice water bath, ensuring that the water level is high enough to surround the pot without spilling into it. Stirring the soup occasionally will help distribute the heat evenly and accelerate the cooling process. It’s essential to cool the soup to below 70°F (21°C) within two hours, and then refrigerate it to ensure food safety and prevent bacterial growth.