Freezing (Junior Cert Home Economics): Revision Notes

Freezing

Freezing:

Lowers temperature to -18°C to stop microorganisms from growing.

Guidelines for Freezing:

• Use airtight packaging to prevent freezer burn.
• Label food with dates for easy identification.
• Blanch vegetables (boil, then submerge in ice) before freezing to retain quality.

Open Freezing:

• Freezes foods like berries individually before packing to prevent clumping.

Blast Freezing:

• Used commercially (-35°C); preserves texture and nutrients.
• Hygienic Practices for Buying/Thawing:
• Check freezer packaging is intact and at correct temperature.
• Thaw completely before cooking.