Question

large portions of potentially hazardous/high - risk foods can be cooled properly by: dividing into smaller portions placing into shallow containers refrigerating immediately stirring frequently all of the above

Explanation:

When cooling large portions of potentially hazardous/high - risk foods, dividing into smaller portions increases the surface area for heat dissipation. Placing into shallow containers also increases the surface area. Stirring frequently helps in distributing the heat evenly. Refrigerating immediately prevents the growth of bacteria that thrive in the temperature - danger zone (41°F - 135°F in the US, or similar ranges in other food - safety systems). Since all these methods contribute to proper cooling, the answer is "all of the above".

Answer:

all of the above