WHAT TO KNOW ABOUT FROZEN FOODS
(1) METHODS OF SELECTING AND USING STORE-BOUGHT FROZEN FOODS
There are approximately 3,000 varieties of frozen food on the market
at the present time. Store-bought frozen foods are wholesome, high
in nutritional value and easy to prepare. Spoilage or food poisoning
are of no concern. The most attractive feature of frozen food is its
longevity (1–3 months). As long as you have frozen items on
hand in the freezer, it is easy to prepare a splendid meal on short
notice, with minimal concern should unexpected guests drop in.
1. Select items preserved in a showcase, indicating a temperature
below -18°C.
2. Select items with an approval label from the Japan Frozen Food
Association.
3. Select items with the latest manufacturing date.
4. Select items with proper shape and that are frozen hard.
5. Select items without torn wrappings.
6. Avoid items with obscured view of contents due to excessive
frosting. They may have been re-frozen.
(2) BASIC THINGS TO KNOW ABOUT HOME FREEZING
1. Food items should be fresh. Freshness is most important to
ensure tasty frozen food.
2. Cool food before freezing. If a hot item is placed inside the
freezer, the freezer will warm up, affecting other food items.
3. Always seal products in an airtight container or wrapping in
order to prevent changes in food. In addition, liquids should be
stored in containers with extra volume to accommodate
expansion.
4. Freeze single servings measured according to the size of your
family.
5. Arrange in thin packages and freeze quickly. The trick for good
home freezing is “quick freezing,” which is why packaging
should be thin.
6. Set freezer dial to HIGH cooling (9). Return dial to original
(normal) setting after freezing is complete.
7. Door should be kept closed as much as possible.
Operation
• TIPS FOR SELECTION
1. Thaw only the amount needed. Only the needed portion should
be thawed by breaking the selection into small pieces or cutting
it with a saw.
2. Do not thaw completely. The correct stage for cooking is
reached when edges become soft but the core is still frozen.
3. Food should be cooked as soon as it is thawed.
4. Use the appropriate thawing method prescribed for each
particular food.
• TIPS FOR THAWING
• THE FUNDAMENTALS OF FREEZING
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