What is the proper way to thaw frozen food?

Thawing frozen food properly is important for food safety, as it helps prevent the growth of harmful bacteria. The recommended methods include thawing food in the refrigerator, under cold running water, or using the microwave.

Thawing in the refrigerator allows the food to defrost at a consistent, safe temperature, minimizing the risk of bacteria growth. Under cold running water is another safe method that encourages an even thaw without allowing the food to stay in the "danger zone" of temperature, where bacteria can multiply rapidly. Using the microwave provides a fast method for thawing, but it requires immediate cooking once the food is thawed, as some portions may reach warm temperatures, creating an opportunity for bacteria to thrive if not cooked right away.

In contrast, thawing methods such as using hot water, at room temperature, or on the kitchen counter can encourage bacterial growth due to inconsistent or unsafe temperatures, putting food safety at risk. Thus, the safest and most effective approach is to utilize the methods outlined in the correct answer.