Which of the following is an appropriate method for thawing frozen food?

Thawing frozen food in the refrigerator is a safe and appropriate method because it allows for a controlled environment where the food can gradually reach a safe temperature. This method minimizes the risk of bacteria growth, which can occurs when food is thawed at warmer temperatures.

When food is thawed in the refrigerator, it remains at a temperature of 40°F or lower, which helps ensure that it doesn't enter the "danger zone" (between 40°F and 140°F), where bacterial growth can be rapid. Additionally, this method allows for even thawing without compromising the quality of the food.

Other thawing methods can lead to unsafe conditions. Thawing at room temperature or on the kitchen counter can expose food to bacteria, as the outer layer may warm up while the inside remains frozen. Submerging frozen food in hot water can also create an environment conducive to bacteria growth, as the surface of the food may exceed safe temperatures while the interior is still frozen. For these reasons, thawing food in the refrigerator is the most effective method for maintaining food safety.