Which of the following methods can be used to achieve food preservation?

Refrigeration is a highly effective method of food preservation because it slows down the growth of microorganisms and enzymes that spoil food. By keeping food at low temperatures, typically below 40°F (4°C), refrigeration significantly extends the shelf life of various perishable items such as dairy, meats, fruits, and vegetables. This reduction in temperature inhibits bacterial growth and helps maintain the quality, flavor, and nutritional value of the food, making it a widely recommended practice in food safety.

On the contrary, leaving food uncovered allows exposure to air, leading to faster spoilage due to contamination and dehydration. Cooking at high temperatures, while effective for killing harmful bacteria, does not qualify as a preservation method since it is often a preparatory step rather than a means to extend shelf life. Storing food in direct sunlight can result in rapid deterioration and spoilage due to heat and exposure to UV light, which can degrade food quality. Thus, refrigeration stands out as the appropriate choice for food preservation.