21
GB
Fruits and Vegetables
Food
Preparation
Blanching
Tim e
Wrapping
Storage
(m onths)
Thaw ing Tim e
Apples and Pears
Peel and cut into slices.
2’
In Containers (cover
with syrup)
12
In refrigerator very
slowly.
Apricots, Peaches,
Cherries and Plums
Peel and pit.
1’ / 2’
In Containers (cover
with syrup)
12
In refrigerator very
slowly.
Strawberries
Blackberries and
Raspberries
Rinse and fry.
In Containers (cover
with sugar)
10 / 12
In refrigerator very
slowly.
Cooked Fruit
Cut, cook and strain.
In Containers (add
10% sugar)
12
In refrigerator very
slowly.
Fruit Juice
Wash, cut and crush.
In Containers (sugar
to taste)
10 / 12
In refrigerator very
slowly.
Cauliflower
Remove leaves, cut head
into small pieces and blanch
in water and a little lemon
juice.
2’
Plastic Baggies
12
Not required.
Cabbage and
Brussel Sprouts
Wash and cut into small
pieces.
1’ / 2’
Plastic Baggies
10 / 12
At room temperature.
Peas
Shell and wash.
2’
Plastic Baggies
12
Not required.
French Beans
Wash and slice if required.
2
Plastic Baggies
10 / 12
Not required.
Carrots, Peppers
and Turnips
Peel, wash and slice if
necessary.
3’ / 4’
Plastic Baggies
12
Not required.
M ushrooms and
Asparagus
Wash, peel and cut up.
3’ / 4’
Plastic Baggies or
Containers
6
At room temperature.
Spinach
Wash and mince.
2’
Plastic Baggies
12
At room temperature.
Vegetable for Soups
Wash and cut up in small
pieces.
3’
Plastic Baggies or
Containers
6 / 7
Not required.
Various Foods
Preparation
Blanching
Tim e
Wrapping
Storage
(m onths)
Thaw ing tim e
Bread
Plastic Baggies
4
At room temperature
and in the oven.
Cakes
Plastic Baggies
6
About 10 minutes at
room temperature,
cook at 100/200°C.
Cream
Plastic Containers
6
At room temperature or
in refrigerator.
Butter
In original wrapping
or tinfoil
6
In refrigerator.
Boiled Food or
Vegetable Soup
Plastic or Glass
Containers
3 / 6
At room temperature or
in hot water.
Eggs
Freeze without shells
in small containers
10
At room temperature or
in refrigerator.
Summary of Contents for BCS 333 A VE I
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