What does 'cold' indicate in terms of food temperature?

In the context of food temperature, the term 'cold' specifically refers to low temperature. This indicates that food items should be kept at lower temperatures to ensure their safety and quality, particularly in food storage, cooking, and handling. For instance, perishable items like dairy, meat, and certain produce should be stored in cold environments (typically below 40°F or 4°C) to prevent bacterial growth and spoilage.

This understanding is essential for food safety, as foods at cold temperatures remain fresh longer and are less likely to harbor pathogens. The other options refer to various temperature ranges that do not align with the definition of 'cold' in food terminology and are associated with different cooking and storage methods that are not applicable in this context.