Food processing: Freezing

Question 1

Freezing guidelines

Answer 1

Choose good-quality fresh food
Chill before
Use fast freeze section
Open-freeze food likely to stick together
Freeze in useable quantities
Allow air circulation between packages
Label clearly, date when frozen, some only freeze for certain time.

Question 2

Unsuitable for freezing

Answer 2

Veg with high water content, cucumber
Bananas, avocados blacken
Milk, cream, mayonnaise fat & water separate
Whole eggs - crack, can be frozen separately

Question 3

Packaging foods for freezing

Answer 3

Moisture-proof, vapour-proof
Remove as much air as possible
Allow headspace
Label clearly

Question 4

Freezer packaging

Answer 4

Polythene freezer bags

Waves cartons, plastic bozes, aluminium containers

Question 5

Freezing vegetables

Answer 5

Prep veg for cooking
Blanch veg for rec. time in boiling water. Chill in iced water
Open-freeze that stick together eg peas
In freezer bags & remove air. 
Seal & label.

Question 6

Blanching times for vegetables

Answer 6

1 min - peas
3 mins - cauliflower florets, celery, parsnips, turnops, French beans, broad beans, broccoli
4 mins - onions, sprouts, carrots

Question 7

Blanching

Answer 7

Putting food in boiling water for short time to full enzymes. Plunge into cold water. Dry then freeze.

Question 8

Freezing breads, cakes, pastries

Answer 8

Use breads & scones within one month of freezing.

Question 9

Freezing meat

Answer 9

Separate burgers, chops.

Steak using waves paper.

Question 10

Quick freezing

Answer 10

Forms very small ice crystals in food, help to keep food firm when thaws.

Question 11

Slow freezing

Answer 11

Forms large crystals When thawed, food becomes soft, nutrients lost.

Question 12

Blast freezing

Answer 12

Carried out commercially at temp -30C. Best method because cel walls not damaged.

Question 13

Buying frozen food

Answer 13

Food frozen solid

Packaging properly sealed not damaged

Question 14

Throwing frozen food

Answer 14

Follow instruc. for thawing on label.
Thaw overnight in fridge. Thaw thoroughly, esp meat & poultry.
Only defrost in microwave if intended to cook food immediately after thawed.
Do not refreeze thawed food unless cooked thoroughly first.

Question 15

Advantages of using freezer

Answer 15

Food bought in bulk & stored.
Saves money.
Food available out of season
Retains colour, flavour, texture, most nutrients
Leftovers can be frozen, used later, saves money
Freezing home-grown produce saves money

Question 16

Freezing - why is it done?

Answer 16

Reduces temp, micro-organisms inactivated & cannot grow (-18C to -30C)

Changes water in food to ice, micro-organisms cannot grow w/o moisture (water)