Which of the following methods is NOT recommended for thawing food?

Thawing food at room temperature is not recommended because it poses a significant risk of bacterial growth. When food is left out to thaw at room temperature, the outer layer of the food can reach temperatures that promote the rapid multiplication of bacteria while the inside remains frozen. This creates a situation where harmful microorganisms can proliferate, leading to foodborne illnesses.

In contrast, thawing methods such as in the refrigerator, under cold running water, or in the microwave are considered safe practices. Thawing in the refrigerator allows food to thaw evenly and remain at a safe temperature. Using cold running water helps to expedite the thawing process while keeping the food temperature within safe limits. Microwaving is also a suitable method, provided that the food is cooked immediately after thawing to ensure it reaches safe temperatures throughout.