HUMAN NUTRITION

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. 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-2: -Thaw food in a refrigerator at 41˚F (5˚C) or lower to keep dangerous microorganisms from growing. Plan ahead when thawing large items such as turkeys-they can take several days to thaw. Under running water. Thaw food submerged under running water at a temperature of 70˚F (21˚C) or lower.

Detailed explanation-3: -In Cold Water: This is a faster thawing method compared to thawing in the refrigerator. However, it could – take a couple of hours depending on weight. Put the frozen item in a watertight plastic bag or container. Submerge the item in cold water.

Detailed explanation-4: -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-5: -In the refrigerator: This is the easiest method but it takes a long time, so you must plan ahead. In cold water: Sealed packages of food may be thawed in cold water. In the microwave: Microwave thawing may be uneven, leading to poor quality or even bacterial growth. More items •09-Jun-2019