Which option is acceptable for defrosting foods?

Thawing foods as part of the cooking process is an acceptable method because it ensures that the food reaches a safe internal temperature throughout, which effectively eliminates harmful bacteria. This approach allows for the food to be cooked immediately after being frozen, which significantly reduces the time it spends in the temperature danger zone (between 40°F and 140°F), where bacteria can multiply rapidly.

Using this method can be particularly beneficial for foods like meat, poultry, and seafood, where cooking them from a frozen state can maintain their quality and texture. It also streamlines kitchen workflow, as there is no need for prior defrosting steps when the item will be cooked right away.