“What should we have for dinner?” my husband asked one morning.

“I’m thinking roasted root vegetables and grilled pork loin,” I replied. “I have the vegetables and the meat.”

“The pork is frozen solid,” he noted.

“Oh, just put it in the sink,” I said.

He looked at me oddly. I was just checking if he was listening, by the way.

“I will put it in the refrigerator in a pan on the lowest shelf this morning and finish thawing in the microwave,” I said with a grin.

Improper thawing before cooking and improper cooling after cooking are ongoing food safety issues. Bacteria can multiply rapidly when food is thawed at room temperature or held too long in the temperature danger zone.

Sometimes, you may find yourself with dinnertime fast approaching and needing to make some decisions about what to eat. Before you decide what's for dinner tonight, test your food safety knowledge with this short quiz based on recommendations from the U.S. Department of Agriculture. The answers are at the end.

1. What is the temperature range of the “danger zone,” where bacteria can grow?

1. 32 to 145 degrees Fahrenheit
2. 40 to 140 degrees Fahrenheit
3. 45 to 130 degrees Fahrenheit
4. 38 to 132 degrees Fahrenheit

2. What is the maximum amount of time that perishable food, such as meat and cut fruits and vegetables, can safely spend in the temperature danger zone?

1. 1 hour
2. 90 minutes
3. 2 hours
4. 3 hours

3. After thawing a roast in the refrigerator, what is the maximum amount of time the uncooked roast can safely be stored in the refrigerator?

1. 1 to 2 days
2. 3 to 5 days
3. 1 week
4. After thawing, you must immediately cook

4. Placing food in a leak-proof plastic bag in cool water is an acceptable method to thaw frozen food. How often should you change the water?

1. Every 15 minutes
2. Every 30 minutes
3. Every 45 minutes
4. Every 60 minutes

5. Food can be safely thawed in a microwave oven. Which of these is true?

1. Microwave-thawed food should be cooked immediately.
2. Microwave-thawed food can be refrozen without cooking.
3. Microwave-thawed food should be refrigerated until you are ready to cook.
4. Microwave-thawed food is safer than refrigerator-thawed food.

The answers are 1. b; 2. c; 3. b; 4. b; 5. a. 

Remember that food thawed in the refrigerator can be safely refrozen without cooking, although some quality may be lost. Sometimes, microwave-thawed food becomes partially cooked during the thawing process, so be sure to cook it right away by roasting, grilling or using your favorite method. Food can be thawed as part of the cooking process, too. A frozen roast, for example, will take 50% longer to cook than a thawed roast.

Here’s an easy recipe to try. Since beets tend to leak their pigments and color other food, make a foil boat. See www.ag.ndsu.edu/food and click on “Food Safety” for more information.

Roasted Root Vegetables

2 carrots
1 onion, quartered and layers separated
1 medium white potato, diced into ½-inch cubes
1 medium sweet potato, diced into ½-inch cubes
3 medium fresh beets, peeled and diced into ½-inch cubes
4 teaspoons olive oil, canola oil or other salad oil, divided

Dried Herb Mixture

1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary

(Note: You can substitute equal amounts of your favorite vegetables if you see a vegetable that is not your favorite.)

Preheat oven to 400 F or cook in a grill-safe pan over indirect heat on a grill. Line a large baking sheet with foil and coat with nonstick vegetable spray. With an extra piece of foil, create a separate foil boat to hold the diced beets. Coat with nonstick spray and place it on the baking sheet. Combine dried rosemary, dried oregano and dried thyme in a small dish. Set aside. Remove dry outer layer, quarter and separate onion. Chop carrots into 1-inch-thick pieces. Wash, scrub, peel and dice white and sweet potatoes. Toss white and sweet potatoes, carrots and onions with 2 ¼ teaspoons oil and 2 teaspoons dried herb mixture. Place on baking sheet. Wash, peel and dice beets. Toss beets with 1 teaspoon oil and 1 teaspoon dried herb mixture. To prevent beets from “staining” other vegetables, place beets in foil boat on the baking sheet. Bake uncovered for 25 to 30 minutes, or until the vegetables are tender and lightly browned around the edges.

Makes six servings. Each serving has 90 calories, 3.5 grams (g) fat, 2 g protein, 16 g carbohydrate, 2 g fiber and 420 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – Aug. 27, 2026

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu