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.
Keep HOT foods HOT! Hold hot cooked foods between 140Â°F and 165Â°F until serving time. Harmful bacteria can grow rapidly below 140Â°F.When food is cooked to temperatures of 165Â°F to 212Â°F, most food-poisoning bacteria is killed. The higher the heat, the less time it takes to kill bacteria.