colour, vegetables should be blanched before freezing.
Aubergines, peppers, zucchini and asparagus do not
require blanching.
Note:
Keep food to be frozen away from food which is
already frozen.
·
The following 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, stews, cooked meat and fish,
potato dishes, soufflés and desserts.
·
The following foods are not suitable for freezing:
Types of vegetables, which are usually consumed raw,
such as lettuce or radishes, eggs in shells, grapes, whole
apples, pears and peaches, hard-boiled eggs, yoghurt,
soured milk, sour cream, and mayonnaise.
Packing frozen food
To prevent food from losing its flavor 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, aluminum
foil. These products are available from specialist outlets.
Recommended storage times of frozen food in the freezer
compartment
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).
-54-
