Ashanti Nelson

Food, Nutrition and Health

11H
Freezer Cookery

Questions
1. What are the advantages of freezing

a. It is a simple and safe method of cooking

b. It is suitable for lots of different foods.
c. It prevents wastage.
d. Textures of the foods are usually better than for other methods of food
preservation.
2. Describe the types of freezers that are available, and list the advantages and
disadvantages of each ?

There are three main types of freezer they are:

a. The chest-type with top lid that can be raised to lift out frozen foods.
Advantages:
a. Chest freezers are slightly more economical to run, and need defrosting
less often.
b. Large, bulky foods e.g. meat joints, can be stored more easily.
Disadvantages:
a. It may be difficult to reach the bottom of the freezer to see the contents at
a glance.
b. Chest freezers take up more floor space than other types.
b. Upright type with shelves like a refrigerator.
Advantages:
a. It is easy to pack and unpack the goods from the freezer and to check the
contents.
b. Little floor space is taken up.
Disadvantages:
a. When the door is open, heavy, cold air falls out quickly, so the motor must
work more to maintain the temperature.
b. They need defrosting more often, and the shelves may become iced up
easily, which makes the removal of food difficult.

c. The combination refrigerator/freezer.

Advantages:
a. Promote organization and easy access to your items.
b. Offer more space than other units.
Disadvantages:
a. The size
b. It is very expensive.
3. What factors affect the running cost of the freezer ?

Factors that affects the running cost of the freezer are:

a. The size and type of freezer.
b. How often the door or lid is opened.
c. How much food is stored in the freezer; leaving large gaps increases running
costs as the motor has to operate more often to maintain the temperature.
d. How often the freezer is defrosted; if too much ice is allowed to build up the work
of the motor will be increased.

4. What are the features of a good packaging material for frozen foods

Features of a good packaging material for frozen foods are:

a. Moisture/vapour-sheet
b. Greaseproof
c. Waterproof
d. Odourless and odour-proof
e. Strong and durable
f. Economical of storage space
g. Easy to use
h. Able to withstand very low temperatures.

5. Name five containers or materials suitable for storing frozen food ?

Five containers or materials suitable for storing frozen food are:

a. Aluminium foil
b. Polythene sheeting
c. Freezer bags
d. Plastics or polythene boxes or tubs
e. Waxed cartons or tubs
6. What are the basic rules for freezing foods successfully ?

The basic rules for freezing foods successfully are:

a. Freeze only fresh foods.
b. Freeze food when it is at the peak of quality.
c. Use suitable packaging materials and wrap the food properly.
d. Remove as much air as possible from the package before freezing.
e. Never refreeze foods that have been thawed, unless they have undergone a
process of cooking.
7. How should a freezer be defrost?
A freezer should be defrost by:
a. Defrost freezer and clean interior at least once a year.
b. Unplug freezer from outlet or turn control to “off” position.
c. Remove all shelves and baskets, wash and dry these.
 d. If frost-free, clean the freezer interior with warm water. Otherwise, remove as
much frost as possible with a plastic frost scrapper.Do not use sharp knives or ice
picks. Wash inside with warm water, dry, then replace baskets and shelves.
e. Wipe and shine the exterior.
8. Why must some foods be blanched before freezing ?

The reason why foods should be blanched before freezing is because blanching retards
the activity of enzymes in the vegetables which would discolour them and spoil their
flavour.
9. How should the following be prepared for freezing ?
a. Cakes- cakes should be frozen open until solid, then packed in containers. This
applied particularly to cakes that have been decorated with the cream or butter
icing.
b. Pastries- pastries can be frozen raw, then cooked when thawed. It is possible to
prepare pies in this way. Batches of raw pastry, or portions of rubbed-in mixtures
without liquids, are useful to have in the freezer. Frozen cooked pastry may
become soggy when it is thawed.
c. Meat joints- meat joints should be closely wrapped with all the air removed to
prevent freezer burn. Small joints, such as chops and cutlets, can be wrapped
individually or separated with small sheets of greaseproof paper. Boned joints
save room in the freezer.
d. Bread- bread should be well wrapped to prevent it from dehydrating. Sliced bread
can be toasted while still frozen, but whole loaves should be thawed at room
temperature.
e. Fish- fish should be frozen as soon as possible after being caught. With the
exception of fish sold locally from the port, fresh fish should not be frozen at
home as it deteriorates rapidly and will not be completely fresh.
11. How long can the following foods be stored in the freezer ?
a. Cheese- 3 months
b. Bread- 3 months
c. Meat- it depends on the type of meats
Red meats- 4 to 12 months
Poultry- 3 to 4 months
d. Vegetables- 12 months
e. Sausages- 6 weeks
f. Whipped Cream- 2 months
12. Why is it important that poultry, shellfish and pork are completely thawed before use ?

The reason why it is important is because if it is not completely thawed before use it will
encourage bacterial growth and reproduction which may cause food poisoning and also if it is
not fully thawed the food will not get proper;y hot when cooked.

13. How should foods be thawed ?

Foods should be thawed at room temperature in a cool place.
 14. List six foods that can be prepared in the freezer ?

a. Casseroles
b. Soups
c. Breakfast sandwiches
d. Muffins and oatmeal cups
e. Pancakes and waffles
f. Smoothie packs