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

Leaving food out at room temperature to thaw is not recommended because it allows food to enter the "danger zone" (between 40°F and 140°F), where bacteria can rapidly multiply. This poses a significant risk for foodborne illness, as harmful pathogens can proliferate on thawed food that is left unrefrigerated for extended periods.

In contrast, methods such as using a microwave, thawing under cold running water, and thawing in the refrigerator are considered safe practices. The microwave method is effective for quick thawing when food is immediately cooked afterward, while cold running water allows for a fast thaw without raising the food temperature into unsafe levels. Thawing in the refrigerator is the safest method as it keeps the food at a consistent, safe temperature throughout the thawing process.