What is a common misconception about freezing meat?

• Freezing meat kills all bacteria.

• Freezing meat slows bacterial growth.

• Freezing meat makes it tender.

• Freezing meat enhances flavor.

Why is it risky to thaw meat in the microwave?

• It takes too long.

• It can bring the meat to the 'danger zone' temperature.

• It makes the meat dry.

• It doesn't thaw the meat evenly.

What is the 'danger zone' temperature range where bacteria grow rapidly?

• 40 to 140 degrees F

• 32 to 40 degrees F

• 0 to 32 degrees F

• 140 to 212 degrees F

How often should the water be changed when thawing meat in cold water?

• Every hour

• Every 30 minutes

• Every 10 minutes

• Every 2 hours

What should be done immediately after thawing meat in cold water?

• Cook the meat immediately

• Refreeze the meat

• Marinate the meat

• Let it rest for 30 minutes