Which of the following is NOT a method of temperature control for food?

The reason that fermentation is identified as not being a method of temperature control for food is that it is primarily a preservation technique that relies on the activity of microorganisms under controlled conditions rather than directly manipulating temperature to ensure safety and quality. Fermentation involves the conversion of sugars to acids, gases, or alcohol by bacteria, yeasts, or other microorganisms.

In contrast, cooking, storing, and shipping are all processes where temperature control is critical. Cooking is essential for eliminating harmful pathogens through heat, while storing food at appropriate temperatures helps prevent spoilage and maintain food safety. Shipping food typically requires temperature management to ensure that it remains safe and fresh during transit. Therefore, fermentation does not fit into the category of methods focused on temperature control like the other options do.