The three safe thawing methods are: A. 1) in warm water 2) In the refrigerator 3) As part of the serving process
OB. 1) on the counter 2) Outside 3) As part of the cooking process
OC. 1) in cold water 2) In the refrigerator 3) As part of the cooking process
OD. 1) In hot water 2) on the counter 3) As part of the cooking process

Third option

Explanation:

Thawing meat on the counter is risky because once it hits a certain temperature, bacteria start to multiply. That eliminates the second option. Warm/ hot water will also create more bacteria and will cause the exterior of the meat to heat up faster while the interior is still frozen. That gets rid of the first and fourth option.  

well when looking at this if you think about it   negativley and positivley   react with each other and when the first layer gets full they add layers it starts with 2 on the first layer and it constantly goes on until the official number is there