Food and the fridge
Food spoils because biochemical reactions take place in it. So what do we actually do to keep food from spoiling for longer?
A refrigerator
Keeps vegetables and fruit fresh for several days.
A freezer
Keeps fish and meat for months.
In both cases all we have done is cool the food down. What that makes clear is that at low temperatures the rate of biochemical reactions falls.
The other direction
You have met the same thing from the opposite side. When dissolving sugar in water you know that it dissolves more easily in hot water than in cold.
The two observations together
Cooled down, slower. Heated up, faster. Temperature clearly affects the rate of reaction — let us confirm it by experiment.