PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued 



Food 



Salads: 

 Fruit ■ 



Procedures considered most appli- 

 cable to home freezing 



Meat and poultry 



Vegetable 



Formula: 

 Recommended: 



Combine citrus fruits with non- 

 acid fruits to prevent darkening 

 (50). 

 Not recommended: 



Raw grapes become flabby (50) . 



Raw apples become pithy (50) . 



Nuts discolor and become bitter 

 (50). 



Crisp foods lose crispness (159) . 



Mayonnaise curdles (50, 159) . 



Packaging: 



Pack in waxed tubular containers 

 with friction top (50) . 

 Thawing: 

 Thaw in sealed original containers 

 (50) . 

 Formula: 

 Cooked meats and poul try (50) . 



Preparation: 

 Cook, freeze, thaw; cut up and 

 mix with other salad ingredients 

 at serving time (50) . 

 Packaging: 

 Pack in moistureproof containers 

 (50). 

 Formula: 

 Few vegetable salads are suitable 

 for freezing (50) . 



Other procedures noted from the literature 

 review 



Preparation: 

 Omit saJad dressing until time of serving 

 (50). 



Thawing: 

 Allow to mellow in refrigerator (159) . 



Wliites of hard-cooked eggs not recommended 

 because they toughen (50) . 



Packaging: 

 Make a solid pack (50) . 



Formula: 

 Raw vegetables lose crispness, flavor, 

 color (50) • 



and color (50) 



Sandwiches and 

 sandwich fillings- 



Formula: 

 Recomnended: 

 Cheese (1, 50) . 

 Hard-cooked egg yolk (1, 50, 



130, 159) . 

 Sliced meats or poultry (50, 130) 

 Ground meat or poultry (50) . 

 Tuna or salmon (1, 50). 

 Nut pastes (159) . 

 Peanut butter (1) . 

 Olives, pickles (1). 



Formula: 

 Day-old bread better than fresh bread (130) . 



90 



