Which thawing method is described as taking food directly from frozen to cooking and is suitable for small items?

• A. Under Refrigeration
• B. As part of Cooking
• C. In Microwave
• D. On Counter

Answer: (B)

This tests the idea that some foods can go directly from frozen into the cooking process when they’re small enough to heat through evenly. Cooking from frozen means you skip a separate thawing step and finish cooking the item until it reaches a safe internal temperature. Small items heat quickly and uniformly, so they’re able to reach the required safe temperature throughout in a reasonable time, reducing the risk of bacteria having time to grow in the temp danger zone. Other methods — thawing in the fridge, at room temperature, or using a microwave to thaw first — require a separate step or can lead to uneven heating, which isn’t ideal for these small pieces.