Jessica needs to thaw some frozen chicken. Which of the following methods would NOT be appropriate for safely thawing the chicken?

• A. Placing the chicken in a sealed bag and submerging it in cold water
• B. Thawing the chicken in the refrigerator
• C. Leaving the chicken on the kitchen counter at room temperature
• D. Using the defrost setting on a microwave

Answer: (C)

Verified step by step guidance

1. Understand the problem: The question is asking which method is NOT appropriate for safely thawing chicken. This requires knowledge of food safety practices to prevent bacterial growth.
2. Recall the concept: Bacteria can grow rapidly between 40°F (4°C) and 140°F (60°C), known as the 'danger zone.' Safe thawing methods must keep the chicken out of this temperature range.
3. Evaluate each option: Placing the chicken in a sealed bag and submerging it in cold water is safe because the cold water prevents the chicken from entering the danger zone. Thawing the chicken in the refrigerator is also safe because the temperature is kept below 40°F (4°C). Using the defrost setting on a microwave is safe if the chicken is cooked immediately afterward to prevent bacterial growth.
4. Identify the unsafe method: Leaving the chicken on the kitchen counter at room temperature is unsafe because room temperature falls within the danger zone, allowing bacteria to multiply rapidly.
5. Conclude: The method that is NOT appropriate for safely thawing chicken is leaving it on the kitchen counter at room temperature.