Question

which of the following is not a method to safely thaw foods?
in the refrigerator
in the microwave
on the countertop
during cooking

Explanation:

Thawing food on the countertop allows bacteria to grow rapidly as the food spends too much time in the "danger - zone" temperature range (40°F - 140°F or 4°C - 60°C). Thawing in the refrigerator is slow and safe, in the microwave is quick and safe if followed by immediate cooking, and during cooking (e.g., baking a frozen item) is also a safe method as long as the food reaches a safe internal temperature.

Answer:

On the countertop