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Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible nutritional value, avour and colour, vegetables
should be blanched before freezing.
Aubergines, peppers, zucchini and asparagus do not require blanching.
Note: Keep food to be frozen away from food which is already frozen.
• The following foods are suitable for freezing:
Cakes and pastries, sh and seafood, meat, game, poultry, vegetables, fruit,
herbs, eggs without shells, dairy products such as cheese and butter, ready
meals and leftovers such as soups, stews, cooked meat and sh, potato
dishes, soués and desserts.
• The following foods are not suitable for freezing:
Types of vegetables, which are usually consumed raw, such as lettuce or
radishes, eggs in shells, grapes, whole apples, pears and peaches, hard-
boiled eggs, yoghurt, soured milk, sour cream, and mayonnaise.
Packing frozen food
To prevent food from losing its avour or drying out, place food in airtight
packaging.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents and dates of freezing.
Suitable packaging:
Plastic lm, tubular lm made of polyethylene, aluminium foil.
These products are available from specialist outlets.
Recommended storage times of frozen food in the freezer
These times vary depending on the type of food. The food that you freeze can
be preserved from 1 to 12 months (minimum at -18°C).
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