My answer would be EAR or RDA because those are more specific but im sort of thinking its more RDA
The right answer is 2 hours for the first gap and 4 hours for the second gap.
It is not advisable to place directly in the refrigerator dishes that have just been removed from the fire. Large quantities take too long to cool, which opens the way for the proliferation of harmful bacteria and ultimately food poisoning (especially when they contain meat). It is therefore best to let very hot foods cool to room temperature until they give off more steam and then refrigerate them within one hour of cooking.
To accelerate the cooling, the food is divided into smaller containers, preferably shallow. They can also be cooled more quickly in a sink filled with cold or cold water, stirring regularly. If they are still warm when refrigerated, leave the containers ajar to facilitate cooling. Wait for complete cooling before closing tightly. In this way, you will be sure to serve a sauce that is both tasty and suitable for consumption.
It's important to have performance tests, because it can show the athletes of their strengths and weaknesses are, how to perform better, and reaching towards a higher goal in the long run!
Take for example dancers, if dancers didn't have evaluations, they wouldn't know how to improve on their dancing!
I hope this helps!
