the act or process of reducing the size or volume of something by or as if by pressing most substances undergo contraction when cooled Synonyms compacting, compaction, condensation, condensing, constricting, constriction, contracting, compression, squeeze, squeezing, telescopingRelated Words abbreviation, abridgment (or abridgement), curtailment, ...
The possibility of bacterial growth actually increases as food cools after cooking because the drop in temperature allows bacteria to thrive. But you can keep your food above the safe temperature of 140ËF by using a heat source like a chafing dish, warming tray, or slow cooker.
Cook fish at 350-375. Check fish at 10min intervals. When you can take a fork and the fish meat is flaky, its done. All meats should be cooked with at least 350 degrees in order to kill all bacteria Answer, 03.21.10: To prevent bacterial growth, fish should be cooked TO an internal temperature of 145 degrees F and held for at least 15 seconds.