Freezing

Question 1

Freezing preserves food because it

Answer 1

Reduces the temperature that micro-organismsm can’t survive

No moisture since the water turned to ice

Question 2

Quick freezing

Answer 2

Forms small crystals and remains firm once thawed

Question 3

Slow freezing

Answer 3

Forms large crystals, becomes soft and loses nutrients when thawed

Question 4

Blast freezing

Answer 4

Carried out commercially at -30*C it doesn’t damage the cell wall

Question 5

Guidelines to freezing

Answer 5

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

Question 6

Freezing vegetables

Answer 6

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

Question 7

Guidelines to buying food frozen

Answer 7

Temp of the shops freezers should be -18*C
Buy from a reliable source
Should be frozen solid
Check the expiry date

Question 8

Guidelines to thawing frozen food

Answer 8

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

Question 9

Advantages of frozen food

Answer 9

Food can be bought in bulk which saves money
Food is available out of season
Freezing retains colour, flavour and texture
Freezing home grown produce saves money