Flashcards in Freezing Deck (9)
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1
Freezing preserves food because it
Reduces the temperature that micro-organismsm can't survive
No moisture since the water turned to ice
2
Quick freezing
Forms small crystals and remains firm once thawed
3
Slow freezing
Forms large crystals, becomes soft and loses nutrients when thawed
4
Blast freezing
Carried out commercially at -30*C it doesn't damage the cell wall
5
Guidelines to freezing
Choose good quality fresh food
Chill before freezing it
Use the fast freeze section of the freezer
Open freeze so it won't stick together
6
Freezing vegetables
Prepre vegetables as for cooking
Blanch/boil (peas-1 min)
Chill the vegeatbles in iced water
Open freeze
Pack in freezerbags remove the air
Label
7
Guidelines to buying food frozen
Temp of the shops freezers should be -18*C
Buy from a reliable source
Should be frozen solid
Check the expiry date
8
Guidelines to thawing frozen food
Follow instructions carefully
Thaw overnight especially for meat and poultry
Only defrost food in microwave when you will use immediately
Don't refreeze thawed food
9
