What method is deemed unsuitable for thawing large, solid foods?

Thawing large, solid foods as part of the cooking process is considered unsuitable because doing so can result in uneven cooking and potentially leave parts of the food in the temperature danger zone (between 41°F and 135°F). This is critical to food safety as these temperatures are conducive to the growth of harmful bacteria, which can lead to foodborne illnesses.

While thawing in a refrigerator, under cold running water, or in a microwave are recognized as safe methods, they maintain a more controlled temperature environment that helps minimize the risk of bacterial growth. The refrigerator method keeps food consistently cold, while cold running water and microwave methods help rapidly bring food to a safe cooking temperature without compromising food safety. Thus, thawing large, solid foods as part of the cooking process poses risks that make it an unsuitable choice in a food safety context.