Modena RF Series - Page 27

English 25
Vegetables and Fruits
Preparation
Storage
Duration
(months)
Thawing period at
room temperature
(hours)
Cauliflower
Remove the leaves, divide the core
into parts and keep it waiting in
water containing a little amount of
lemon
10-12
It may be used in
frozen form
Green Beans,French
Beans
Wash them and cut into small
pieces.
10-13
It may be used in
frozen form
Peas
Shell and wash them
12
It may be used in
frozen form
Mushrooms and
Asparagus
In a cleaned fashion
6-9
It may be used in
frozen form
Cabbage
In a cleaned fashion
6-8
2
Eggplant
Cut it into pieces of 2cm
after washing it
10-12
Separate plates from
each other
Corn
Clean it and pack it with its
cob or in grains
12
It may be used in
frozen form
Carrot
Clean them and cut into
slices
12
It may be used in
frozen form
Pepper
Remove the stem, divide it
into two and separate the
seeds
8-10
It may be used in
frozen form
Spinach
Washed
6-9
2
Apple and Pear
Slice it by peeling its rind.
8-10
(In freezer) 5
Apricot and Peach
Divide it into half and remove
the seeds
4-6
(In freezer) 4
Strawberry and
Raspberry
Wash and clean them
8-12
2
Cooked fruits
Inside a cup with addition of
10% of sugar
12
4
Plums, Cherries,
Sour Cherries
Wash them and remove the
stems
8-12
5-7
Dairy Products
and Pastries
Preparation
Storage
Duration
(months)
Storage Conditions
Packaged
(Homogenised) Milk
In its own package
2-3
Only homogeneous
ones
Keju (Kecuali Keju Putih)
In the form of slices
6-8
They may be left in
their original packages
for short time storage.
They should also be
wrapped in plastic folio
for long term storage.
Butter, Margarine
In its own package
6
Egg* *
Egg White
10-12
30 gr of it
Equals to one
egg yolk.
In a closed cup
Egg mixture
(White-Yolk)
It is mixed very well, a pinch of salt or
sugar is added to prevent it from
getting too thick.
10
50 gr of it
Equals to one
egg yolk.
Egg Yolk
It is mixed very well, a pinch of salt or
sugar is added to prevent it from
getting too thick.
8-10
2 gr of it Equals
to
one egg yolk.
* Should not be frozen with its shells. The white and yolk of the egg should be frozen separately or as having
been well mixed.