Which of the following methods is NOT appropriate for food preservation?

Storing food at room temperature for extended periods is not an appropriate method for food preservation because it significantly increases the risk of bacterial growth and food spoilage. Most perishable foods require specific temperature controls to inhibit the growth of pathogens and slow down the spoilage process. Room temperature creates an ideal environment for bacteria to thrive, potentially leading to foodborne illnesses.

In contrast, the other methods listed are recognized as safe and effective ways to preserve food. Freezing food immediately after cooking halts microbial growth and extends shelf life. Canning food in airtight containers prevents recontamination and prolongs its storage life by creating a vacuum seal that inhibits microbial activity. Selecting dry storage in a cool environment also aids in preserving the quality of certain foods by reducing moisture and heat that could facilitate spoilage.