Question

question 40
which method is a safe way to thaw food?
○ under running water at 125°f or higher
○ submerged in a sink of standing water at 70°f
○ on the counter at room temperature
○ as part of the cooking process

Explanation:

To determine a safe food - thawing method, we analyze each option:

• Option 1: Using running water at 125°F or higher is not safe as such high - temperature water can cook the outer layer of the food while the inside remains frozen, and it also wastes energy and may damage the food.
• Option 2: Submerging food in standing water at 70°F is unsafe because standing water can become a breeding ground for bacteria, and the temperature range (between 40°F - 140°F) is the "danger zone" where bacteria multiply rapidly.
• Option 3: Thawing food on the counter at room temperature is dangerous. Room temperature is usually within the bacteria - multiplying "danger zone", so bacteria can grow quickly on the food.
• Option 4: Thawing food as part of the cooking process is safe. For example, when we cook frozen meat in an oven or on a stovetop, the heat from the cooking process thaws the food while also killing any bacteria that might be present, as the cooking temperature is high enough to destroy bacteria.

Answer:

as part of the cooking process