Answer:
The soup must cool from 140 degrees F to 70 degrees F in two hours and from 70 degrees F to 40 degrees F in no more than four hours, this is called the two-stage cooling method. In order to do this, it is important to have a food thermometer to measure the temperature of the food as it cools.
Though I'd only recommend an increase of handywork and skill, Out of the options above, i'd choose to use dull knives.
Jaundice develops when there is too much bilirubin in the blood. Bilirubin is a yellowish pigment found in hemoglobin. Hemoglobin is a protein in red blood cells that carries oxygen and gives blood its red colour. Our bodies constantly make new red blood cells. When old red blood cells break down, they release bilirubin.
