Which of the following is a TCS food?

A TCS (Time/Temperature Control for Safety) food is any food that requires specific time and temperature controls to limit the growth of pathogens and bacteria, which can lead to foodborne illness. Cooked chicken fits this definition because it is a potentially hazardous food. After cooking, it needs to be kept at safe temperatures — either above 140°F for hot holding or below 41°F for cold storage — to prevent harmful microorganisms from multiplying.

In contrast, apples, dry pasta, and rice, while they can be part of a safe food profile, do not require the same stringent controls to ensure safety once they are prepared or served. Apples can be stored safely without needing refrigeration for short periods. Dry pasta is shelf-stable and doesn't support pathogenic growth unless it's cooked and improperly stored. Rice, unless it has been cooked and left out at unsafe temperatures, is not considered a TCS food either. Once cooked, however, it would then fall into the TCS category, but in its dry form, it does not present the same hazards as cooked chicken.