Baking and cooking in the kitchen is just part of the process. There comes a point when all good things pulled out of the oven need to be cooled down. Nothing is worse than a customer biting into a piping hot pie and burning the roof of their mouth. It reflects poorly on your business. Be certain to set all baked confections and pastries out to cool. Nothing spoils a full course meal like a burned tongue, that’s why it is important to always properly cool baked desserts before you serve them to patrons. Once you remove the baked dish from the oven, place it on a cooling rack so the air can fully circulate all around the pie, providing faster and more even cooling. Let the dessert sit for about ten minutes and then make the initial slice. The food should be warm, but you should see very little steam rising from the dish itself.