Which of the following describes 'thawing'?

Thawing refers to the process of defrosting food safely, which involves allowing frozen food to return to a temperature above freezing, making it ready for cooking or consumption. This detail is crucial for food safety because improper thawing methods can lead to bacterial growth and foodborne illnesses. Safe methods of thawing include placing food in the refrigerator, submerging it in cold water, or using a microwave, but it is important not to let food thaw at room temperature.

In contrast, cooking frozen food would typically involve the cooking process itself rather than the thawing stage. Heating food to a temperature above 135°F relates to the safe holding temperatures for cooked food, not thawing. Lastly, cooling cooked food quickly pertains to the processes involved after cooking, which does not include thawing at all. Therefore, understanding and correctly identifying 'thawing' as it relates to safe food handling is essential in ensuring food safety practices.