Which of the following is NOT a method of food preservation?

Cooking is indeed not a method of food preservation in the traditional sense. While cooking can kill harmful bacteria and make food palatable, it generally does not extend the shelf life of food. In fact, cooking can actually lead to a shorter shelf life because it often involves heating food to high temperatures, after which the food's natural enzymes and microbial activity can lead to quicker spoilage if not properly stored.

In contrast, canning, fermentation, and freezing are all recognized methods of preserving food. Canning involves sealing food in airtight containers and heating them to destroy microorganisms that can spoil the food. Fermentation utilizes microorganisms to produce acids or alcohol, which act as natural preservatives. Freezing slows down the enzymatic activity and growth of microorganisms, thereby extending the food's shelf life. Each of these methods functions to maintain the quality and safety of food over time, which is the primary goal of food preservation techniques.