Freezing food

Freezing food reduces the time necessary for preparing meals and preserves the nutritional quality and safety of foods.

During the past century the range of frozen foods has expanded to include, frozen semi-prepared and ready-to-serve dishes. Packaging has also become more convenient.

The upward trend in personal health, over the past few years, has lead to a flourishing increase in the different types of frozen food that is now available. 

Freezing at zero temperatures, under high pressure, almost completely stops all biochemical and fermentation processes, as well as all micro-organism action inside food. This type of freezing is quick and prevents the formation of ice crystals that would destroy cell structure. This is the very reason why more vitamins and minerals can be preserved in food, using this method, than by any other method of preservation. Even fresh vegetables and fruit can loose up to 50 percent of their nutritional value simply by poor storage, handling or transport. Freezing makes food available throughout the year and food preparation by thermal treatment is reduced.

The American Clarence Birdseye first started freezing food in 1930's after investigating the lifestyles of native Alaskans.

During the past century the range of frozen foods has expanded to include, frozen semi-prepared and ready-to-serve dishes. Packaging has also become more convenient - with meal size packaging and options of cooking or reheating in conventional or microwave ovens.

According to a survey of the American Institute for Frozen Food, 94 percent of consumers purchase frozen food occasionally whilst 30 percent are regular buyers.

Ready-to-serve dishes

Preparing food in advance and freezing saves time, energy and money. Frozen, ready-to-serve dishes give diversity to your menu and comes in handy when unexpected guests turn up.

Torts, various moist cakes from sponge or pastries can be baked, cooled completely, wrapped and immediately frozen.

Although for frozen food the general rule is that food needs to be prepared as if it is to be served immediately applies, it is important to follow the following instructions:

• Use only fresh and high quality food because freezing does not improve its quality
• It is best to add salt and spices when the food thaws and also eggs, sour cream or similar diary products are added at the end of cooking
• Use as little fat as possible
• Prepared food has to be completely cooled and immediately frozen
• Bread rolls, cakes from leavened, shortcrust and puff pastry and some other desserts such as strudels and dumplings can be frozen both raw and baked
• Torts, various moist cakes from sponge or other pastry can be baked, cooled completely, wrapped and immediately frozen
• Bread if fresh and warm should first be cooled completely, wrapped and frozen
• It is not recommended to freeze pasta, rice, pudding, boiled potatoes and hard boiled eggs
• It is not recommended to refreeze food once thawed.

Storage of ready-to-serve dishes in freezer (-18°C)