Which of the following is NOT a recommended method to thaw food?

• A. Defrost in microwave
• B. Defrost in fridge
• C. Thaw at room temperature
• D. Defrost under cold running water in the sink

Answer: (C)

Thawing at room temperature is not recommended because the outer layer of the food can warm into the temperature danger zone while the inside remains frozen, allowing bacteria to multiply rapidly and causing uneven thawing. Safe options keep the food out of that danger zone: thaw in the refrigerator so the entire item stays at 40°F or below and thaws gradually; use a microwave if you’ll cook the food immediately after thawing; or thaw under cold running water in the sink, keeping the item in a leak-proof bag and changing the water every 30 minutes. If you plan ahead and use the fridge, it’s the gentlest, most reliable method; microwave and cold-water thawing are faster but require attention to ensure safety and even thawing.