Freezing

Question 1

Slow freezing

Answer 1

0 to -24C
Large ice crystals form, damages structure
Greater loss of nutrients, flabour, colour, texture

Question 2

Quick freezing

Answer 2

-25C or lower
Small ice crystals form
Nutrients, colour, texture remain unchanged

Question 3

Advantages of home freezing

Answer 3

Wide variety of foods can be frozen
Simple and safe method
Maintains nutritive value, colour, flavour, texture
Prevents waste
Bulk freezing saves time and energy
Food available out of season
Economical
Useful in emergencies

Question 4

Disadvantages of home freezing

Answer 4

Packaging can be expensive
Bulk freezing can be time-consuming and labour intensive
High cost of freezer
May develop unhealthy eating habits
Needs to be constantly restocked

Question 5

Guidelines for preparation

Answer 5

Freeze only high-quality fresh food
Freeze in usable quantities
Cool foods thoroughly before placing in freezer
Blanch vegetables

Question 6

Blanching

Answer 6

Enzymes and microbes are destroyed
Place vegetables in boiling water for 1-8 mins
Immediately immerse in cold water for same amount of time

Question 7

Guidelines for packaging

Answer 7

Seal all packaging well
Remove as much air as possible
Allow headspace for liquids
Use suitable packaging materrial
Label

Question 8

Guidelines for freezing

Answer 8

Freeze in fast freeze compartment at -25C
Allow room for air circulation
Remove from fast freeze section after 24 hrs
Never refreeze thawed food
Open freeze foods that might stick together