14
Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavour and colour, vegetables should be blanched before
freezing. Aubergines, peppers, zucchini and asparagus do not require blanching.
Note : keep food tobe frozen away from food which is already frozen.
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The folling foods are suitable for freezing :
Cakes, and pastries, fish and seafood, meat, game, poultry, vegetables, fruit, herbs, eggs without
shells, dairy products such as cheese and butter, ready meals and leftovers such as soups, stew,
cooked meat and fish, ptoato dishes, souffles and desserts.
•
The following foods are not suitable for freezing :
Types of vegetables, which are usually consumed raw, such as lettuce or radishes,
Eggys in shells, grapes, whole apples, pears and peaches, hard-boiled eggs, yoghurt, soured milk, sour
cream, and mayonnasie.
Packing frozen food
To prevent food from losing its flavour or drying out, place food in airtight packaging.
1.
Place food in packaging.
2.
Remove air.
3.
Seal the wrapping.
4.
Label packaging with contents and dates of freezing.
Suitable packaging:
Plastic film, tubular film made of polyethylene, aluminium foil, freezer containers. These products
are available from specialist outlets.
Recommended storage times of frozen food in the freezer drawers
These times vary depending on the type of food. The food that you freeze can be preserved from 1 to
12 months (minimum at -18°C).
lamb (raw), fruit cakes
Never forget:
•
When you freeze fresh foods with a ‘use by /best before/best by/’ date, you must freeze them
before the expiry of this date.
Food
Storage time
Bacon, casseroles, milk
1 month
Bread, ice cream, sausages, pies, prepared shellfish, oily fish
2 months
Non-oily fish, shellfish, pizza, scones and muffins
3 months
Ham, cakes, biscuits, beef and lamb chops, poultry pieces
4 months
Butter, vegetables (blanched), eggs whole and yolks, cooked
crayfish, minced meat (raw), pork (raw)
6 months
Fruit (dry or in syrup), egg whites, beef (raw), whole chicken,
Summary of Contents for OCEACUF83W
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