GB-9
Bef
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Cleaning
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Specifica
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Preparations for Freezing
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Use quality food and handle it as little as possible. Freeze food in small quantities as it freezes faster,
takes less time to thaw and enables you to control the quantity you need better.
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Leave cooked food to cool completely. Chill food in a freezer before freezing if possible.
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Consider how you will want to cook the food before freezing it.
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Don’t freeze food in metal containers if you may want to microwave it straight from the freezer.
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Use special freezer bags, freezer film, polythene bags, plastic containers, and aluminium foil (heavy
duty grade only). If in doubt, double wrap your food. Don’t use aluminium foil for acidic foods, e.g.
citrus fruits. Don’t use thin cling film, glass, nor used food containers without cleaning.
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Exclude as much air from the container as possible. You could buy a special vacuum pump which sucks
excessive air out of the packaging.
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Leave a small amount of air space when freezing liquids to allow expansion.
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You can use the space in the freezer most efficiently if you freeze liquids (or solids
with liquids, e.g. stew) in square blocks. This is known as “Preforming”. Pour the
liquid into a polythene bag which is inside a square sided container. Freeze it,
and then remove it from the container and seal the bag.
•
Label your frozen foods as they will look the same when in frozen state. Use
special freezer tapes, labels and pens with different colours. This allows you
to easily organise and to effectively use the freezer. Write the contents and date;
otherwise the frozen food might exceed the storage time and this could cause
food poisoning. Please refer to your food packaging for the recommended
storage time.
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You may also add the weight and cooking notes, e.g. “defrost first”, “cook from frozen” and keep a
separate log-lock of what is in each drawer. This will save opening the door and searching around
unnecessarily.
Defrosting Frozen Food
1.
Take the frozen food out from the freezer compartment and uncover the frozen food. Let it defrost at
room temperature. Don’t forget that defrosting in a warm area encourages the growth of bacteria and
low temperature cooking may not destroy dangerous bacteria.
2.
Drain off and throw away any liquid lost during defrosting.
3.
Always make sure there are no ice-crystals in the food before cooking, particularly with meat. These
crystals indicate that the food has not fully defrosted.
4.
Cook food as soon as possible after defrosting.
5.
Many microwaves and ovens have a defrost setting. To avoid bacterial build up, only use these if you
intend to cook the food immediately afterwards.
Never refreeze anything that has been defrosted out unless you cook it again, to kill off
harmful bacteria. Never re-freeze defrosted shellfish. Re-seal packs properly after removing
items. This prevents drying or freezer-burn and a build up of frost on any remaining food.
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