coldfood

Cold food refers to foods that are served cool or cold, typically at 5°C (41°F) or below. This encompasses raw and cooked items kept chilled, as well as dishes served at room temperature. Cold foods are contrasted with hot dishes that are served hot. The concept also includes components kept on ice or in refrigerated display to maintain safe temperatures during service. A related concept is the cold chain, the uninterrupted refrigeration from processing through distribution to consumption.

Safety considerations are central to cold foods. Perishable cold foods should be kept at 4°C (40°F) or below. When perishable items are exposed to room temperature, they should not remain out for more than two hours, or one hour if the ambient temperature exceeds 32°C. Proper thawing of frozen items is done in the refrigerator or under cold running water rather than at room temperature.

Common forms and uses include salads, fruit plates, cold salads such as potato or pasta salad, coleslaw, dairy desserts and yogurts, chilled soups like gazpacho, smoked fish and other cold-smoked or cured products, deli meats and cheeses, and sandwiches with cold fillings. In many cuisines, cold dishes function as starters or accompaniments; some traditions feature cooled noodle dishes or vinegared salads as a main element in warm-weather meals.

Preparation and preservation involve rapid chilling after cooking to minimize microbial growth. Cooling methods include ice baths, shallow containers, and prompt refrigeration. Freezing preserves some cold items for longer storage but can alter texture. Proper handling aims to preserve texture, flavor, and safety of cold foods.