HUMAN NUTRITION

Detailed explanation-1: -Once your sink is clean, you will submerge the product in cold running water at a temperature of 21 oC, or 70 oF. Remember that the water needs to continually flow over the food being thawed, and that any small, loose bits of food should be able to be flushed down the drain.

Detailed explanation-2: -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. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. In a hurry? It’s safe to cook foods from the frozen state.

Detailed explanation-3: -Answer and Explanation: The correct answer is Option d, Leave the frozen food on the kitchen countertop or in an empty sink. Frozen food items such as perishable foods should not be defrosted over the counter, in hot water, or left in a sink at room temperature for more than two hours.

Detailed explanation-4: -You should never thaw large food items, such as roasts or turkeys, at room temperature. If you want to thaw these types of food, you can safely submerge the item under running potable water at 70˚F (21˚C) or lower; never thaw food in standing water.

Detailed explanation-5: -Under running water. (at 41 degrees F or less) Thaw food in a refrigerator at 41degrees F or colder. This is one of the safest ways to thaw foods.