The process of warming food that has been frozen so that the food can be eaten or prepared to be served. As food warms, they become susceptible to bacterial growth os it is wise to realize that different foods thaw at different rates and may require different methods of thawing. For example, frozen meats, fruits, raw dough, prepared entrees, and vegetables should be defrosted in the refrigerator to limit the harmful bacteria that would build up if the meat were defrosted in a warmer environment. Large cuts of meat or poultry may require a longer amount of time for thawing in the refrigerator. To speed up the thawing time for foods such as a 10 to 15 pound turkey will require a water bath in cold water, keeping the water cold to safely thaw the turkey before placing it back in the refrigerator to keep until it's ready to prepare soon after thawing. Other items, such as breads, cakes, cookies, and pastries can be safely defrosted in their wrappers at room temperature.

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