NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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only when it is seafood
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only if you are hungry then
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always
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never
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Detailed explanation-1: -Promptly cooking thawed food will kill most bacteria. It is not safe to thaw food in the microwave and then put it in the refrigerator or a cooler to cook or grill later. Always cook microwave defrosted food immediately.
Detailed explanation-2: -After thawing beef in the refrigerator, you don’t have to cook it right away. Ground beef can be stored an additional 1 to 2 days before cooking; beef roasts and steaks may be stored 3 to 5 additional days before cooking.
Detailed explanation-3: -While foods are in the process of thawing in the refrigerator (40 °F or less), they remain safe. After thawing, use ground meats, poultry, and fish within one or two additional days, and use beef, pork, lamb or veal (roasts, steaks, or chops) within three to five days.
Detailed explanation-4: -Cook the food immediately after thawing. Some areas of the food may become warm and begin to cook during the thawing process, bringing the food to the “Temperature Danger Zone”. iv. Refrain from thawing large food items in the microwave.