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cont. storage of food
Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavour 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 s uitable for freezing:
Cakes and pastries, fish 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 fish,
potato dishes, soufflés and desserts.
The following foods are NOT suitable for f reezing:
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, s
our cream, and mayonnaise.
Freezing fres h food
Fresh whole birds should be rinsed inside and out with
cold running water, dried and placed on a plate.
Cover loosely with plastic wrap or foil.
Poultry pieces should also be stored this way.
Whole poultry should never be stuffed until just before
cooking, otherwise food poisoning may result.
Poultry
These should be stored in suitable covered containers
so that the food will not dry out.
Keep for only 1-2 days.
Reheat leftovers only once and until steaming hot.
Precooked foods and l eftovers
Food Location
The vegetable container is the optimum storage location
for fresh fruit and vegetables.
Take care not to store the following at temperatures of
less than 7°C for long periods: Citrus fruit, melons,
pineapple, papaya, curettes, passion fruit,
cucumber, peppers, tomatoes.
Undesirable changes will occur at low temperatures
such as softening of the flesh, browning and/or
accelerated decaying.
Do not refrigerate avocados (until they are ripe),
bananas and mangoes.
Butter, cheese
Vegetable container
To prevent food from losing its flavor 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 film, tubular film made of polyethylene, aluminum
foil. These products are available from specialist outlets.
Packing frozen food
Eggs
Fruit, vegetables, salad
Meat, sausage, cheese, milk
Dairy products, canned food, cans
Drinks, bottles, tubes
Upper door rack
Door rack
Crisper
Lower area (lowest
shelf / crisper cover)
Upper area/ door rack
Door rack
Recommended storage times of frozen food in the freezer compartment
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).
Never forget:
When you freeze fresh foods with a 'use by /best before/best by/' date, you must freeze them before this date expires.
Check that the food was not already frozen. Indeed, frozen food that has thawed completely must not be re-frozen.
Once defrosted, food should be consumed quickly.
Bacon, casseroles, milk
Bread, ice cream, sausages, pies,
prepared shellfish, oily fish
Non-oily fish, shellfish, pizza, scones and
muffins
1 months
2 months
3 months
Food Storage time
Ham, cakes, biscuits, beef and lamb chops,
poultry pieces
Butter, vegetables (blanched), eggs whole
and yolks, cooked crayfish, minced meat
(raw), pork (raw)
Fruit (dry or in syrup), egg whites, beef (raw),
whole chicken, lamb (raw), fruit cakes
4 months
6 months
12 months
10
www.linarie.com.au
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