AAA Food Manager Certification Practice Test

Which is NOT a proper method for thawing frozen foods?

1. Leaving it out on the counter in the kitchen

2. Submerging under cold running water

3. Thawing in the refrigerator

4. Using the microwave on defrost

The correct answer is: Leaving it out on the counter in the kitchen

Thawing frozen foods properly is crucial for food safety to prevent the growth of harmful bacteria. Leaving food out on the kitchen counter at room temperature creates a risk since the outer layers of the food can reach temperatures that allow bacteria to multiply, while the inside remains frozen. This method can result in uneven thawing and increase the chances of foodborne illness. In contrast, submerging foods under cold running water, thawing in the refrigerator, and using the microwave on defrost are all acceptable methods. Thawing under cold running water ensures that the food stays out of the temperature danger zone while thawing. Thawing in the refrigerator allows food to thaw gradually and safely, maintaining a consistent, cool temperature throughout. Lastly, using the microwave on defrost is effective as long as the food is cooked immediately after thawing to avoid any potential bacterial growth.