and 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.
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