FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Microwave
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In the fridge
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In warm water
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On the countertop
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Detailed explanation-1: -When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature-at 40 °F or below.
Detailed explanation-2: -1. Thaw Meat Quickly with Water – This trick has become the standard in my kitchen. Simply put frozen meat in a bowl and run cool water over it until it has thawed. Don’t use warm or hot water as it will start to cook the surface of the meat.
Detailed explanation-3: -Thaw food in the refrigerator at 40°F or less, in cold running water less than 70°F, or in the microwave if you’ll be cooking or serving it immediately. Thawing in the refrigerator takes the longest time and advance planning.
Detailed explanation-4: -Always place raw meat or fish on a plate or tray to defrost at the bottom of the fridge, to catch the juices. Make sure food is thoroughly reheated and piping hot before serving.