What should be done to the product if it's frozen and needs to be prepared?

Thawing the product in refrigeration is the safest and most effective method for ensuring food quality and safety. This process allows the product to defrost slowly at a controlled temperature, minimizing the risk of bacterial growth and maintaining proper texture and flavor. Refrigeration prevents the outer layers of the food from reaching temperatures that could promote spoilage or contamination, which can occur if food is thawed too quickly or at improper temperatures.

The other methods may pose risks to food safety or quality. Cooking immediately from frozen can result in uneven cooking, leading to some areas being undercooked. Thawing in warm water can raise the surface temperature of the food too quickly, creating a breeding ground for bacteria. Leaving it on the counter is unsafe, as it allows the food to sit at room temperature for too long, which again increases the risk of bacterial growth. Therefore, thawing in refrigeration is the best practice in this scenario.