Question

Which of these methods is NOT safe for thawing food?

A. Under cold running water B. Warm the food and hold at 135°F C. As part of the cooking process D. In the refrigerator

Answer 1

the answer is b
1.Upper Epidermis – The upper surface of a leaf that protects the inner cells of the leaf. 2.Palisade Layer – Long, thin, tightly-packed cells where most photosynthesis takes place. 3. Spongy Layer – Loosely packed cells with many air spaces between them in order to allow carbon dioxide to pass among the cells and get to the chloroplasts. 4. Lower Epidermis – The bottom layer that protects the underside of the leaf and has many openings (stomata)

Answer 2

B. Warm the food and hold at 135°F

Step-by-step explanation:

Keeping food at 135 ° F is not a safe method for defrosting food, as 135 ° F is part of the so-called “danger zone” temperature which is the ideal temperature range to promote the rapid reproduction of microorganisms. That is, if you keep food at this temperature, the proliferation of harmful microorganisms will be very high and these microorganisms could spoil the food or cause food infection in those who eat it.