Which of the following is a recommended tip for microwave cooking?

Cooking food to at least 165 degrees Fahrenheit in all parts of the item is crucial for ensuring food safety. This temperature is recognized as the threshold that effectively destroys harmful bacteria and pathogens that can lead to foodborne illnesses. Microwaves can sometimes heat food unevenly, so reaching this temperature throughout the food item is essential to eliminate any potential food safety risks.

The other options may not prioritize food safety effectively. Cooking food uncovered can lead to moisture loss and dried-out meals without improving safety. Reheating food only once does not guarantee safety; it’s more important to focus on reaching the appropriate internal temperature regardless of the number of reheats. Lastly, while adding water can sometimes help with certain foods to maintain moisture, it is not necessary for all foods and doesn’t directly relate to safety in cooking.