NO when food is thawed don,t freeze it again but processed it
Cook it within a day or two of thawing.
Best to put it in the fridge and reheat it thoroughly.
If it's been frozen previously and thawed but not cooked you can only refreeze it if it's been maintained at proper temperature in between (40F or below). It must be wrapped well and as much air as possible expelled so it won't develop freezer burn. If the meat has been cooked it can also be refrozen following the same guidelines.
If it was thawed in a fridge, it can safely be refrozen. The overall taste and texture may be affected, but is probabably better than wasting it.
fridge magnets
Rapid thaw methods should only be used if the chicken is going to be cooked immediately after thawing. By not thawing it in the refrigerator, you have temperature-abused the chicken. There is no way to know how much more quickly the chicken will go bad.
About 10-14kg
Chicken should be used within a couple days of thawing.
On average, a Frigidaire or refrigerator uses around 600 watts. This is assuming that the fridge is an average to large size, and not a tiny fridge that would use less power.
Without knowing the actual temperature of the food upon discovery, no one could recommend that any of it be salvaged.
Because of the cheese and sugar in this food bacteria will form after about a week, maybe less. You can refreeze cheese cake. It will last longer that way.
No it has been at room temperature too long and has probably started to spoil. Always thaw meat in the fridge not at room temperature so the food does not enter the danger zone.