Which of the following is a proper method for thawing frozen food?

Thawing food safely is crucial to prevent the growth of harmful bacteria that can occur when food is improperly thawed. The method that involves thawing food in the microwave or under cold running water is appropriate because both techniques allow for quick and safe defrosting.

When using the microwave, food should be cooked immediately after thawing because parts of it may begin to warm and reach temperatures that allow bacterial growth if left to sit. Thawing under cold running water is also effective, as it keeps the outer layer of the food at a safe temperature while quickly bringing it to a thawed state.

In contrast, leaving food out at room temperature can allow it to reach unsafe temperatures, where bacteria can multiply rapidly. Thawing food in hot water also poses this risk as it can cause the outer portion of the food to warm to a temperature where bacteria thrive, while the inside may remain frozen. Thawing food in the refrigerator is a safe method, but it requires several days, depending on the size of the food item, which may not be practical for immediate use. Thus, the choice involving microwave or cold running water combines safety and efficiency for thawing frozen food.