Which food was correctly cooled?a. A large pot of soup that was divided into smaller pans and cooled at room temperature for eight hoursb. Beans that did not cool to 70°F (21°C) within two hours, but were reheated to 145°F (63°C) for 15 seconds within two hours and then cooled correctly.c. A cooked turkey that cooled from 135°F (57°C) to 70 (21°C) within two hours and from 70°F (21°C) to 41°F (°C) within an additional four hours.d. A roast that cooled from 135°F (57°C) to 70°F (21°C) within four hours and from 70°F (21°C) to 41°F (5°C) within an additional six hours.