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Lean fish can be kept in the freezer for a longer period than fatty fish. You are required to obey the values in Table. VEGETABLES A majority of vegetables can be frozen. Lettuce, cress, raw potatoes,radishes, garden radishes and onions are vegetables which are not suitable for freezing. 6 PRE-SCALDING Vegetables which are cleaned and cut in proper sizes are dipped in to the boiling water. Pre-scalding before freezing prevents the loss of vitamin (C) colour changes and quality degradation of vegetables. For pre-scalding: After boiling about 5 liters of water, vegetables which are cleaned and cut in proper sizes are dipped into the boiling water in a wire basket. The period of dipping should be set as 2 to 5 minutes according to the hardness of vegetables. (See table) Vegetables are dipped into cold water after the pre-scalding process and washed. The boiling water is also used for many times. PACKAGING Polyethylene bags are generally for vegetables. Plastic receptacles are also used to preserve vegetables such as parsley, spinach. The portions should be max. 1 kg. PRESERVING PERIOD See table FREEZING FRUIT Mature fruit should be frozen (but not too much mature). Some fruit whose colour is lost easily should be pre- scalded and sterilized before freezing. Frozen fruits can be used as an ingredient of a gel, sweed, marmalade. It is possible to freeze fruit with or without sugar according to the method of use. Frozen fruit with sugar keep its odour and taste. PACKAGING Fruit with sugar should be frozen ii covered plastic receptacles, wherea fruit without sugar should be frozer in polyethylene bags. PRESERVING PERIOD See Table PREPARATION FOR THE PURPOSE OF USE To eat as fruit, fruit can be frozen either with sugar or without. As an ingredient for sweets such ai gel, marmalade and the like, fruit can be used normally by thawing. As an ingredient for pie, fruit should be thawed completely before using. But, thawed fruit should be used for only pie. As an ingredient for cake or pastry, fruit should be' frozen without sugar. When using it, fruit should be put on the pastry and after pouring some sugar on it, it should be cooked. FREEZING MILK AND DAIRY PRODUCTS Freezing milk and dairy products and yogurt, mayonnaise, cream clotted crem are not suitable for freezing. Egg should not frozen with its shell. Othervise it breaks. For this reason, its yolk and albumen {the white) should be frozen either by mixing together completely or separately. It will be appropriate to add some salt or -sugar to prevent them make too concentrated. PACKAGING Yolk and albumen can be frozen in polyethylene receptacles. PASTRY All kinds of cakes should be frozen when they are fresh (It will be reasonable to make them warm). Deserts such as gateau, savarin, vacherin should be packaged carefully after freezing. PACKAGING Desserts should be wrapped in aluminium foil (see THAWING PERIOD). Polyethylene receptacles are suitable for cakes. Pastry should be frozen in a plastic foil (When using aluminium, it is hard to detach pastry from aluminium foil). THAWING If thawed cakes are cooked at 150 to 200 °C in 5 to 10 minutes in aluminium foil, they will be fresh with respect to ones thawed at the temperature of room. Pie and cream, especially, should be thawed at the room temperature. COOKED DISHES Descried spices should be added to cooked dishes after thawing. Preserving period depends on used fat. All kinds of fat except for park and peanut are suitable freezing. PACKAGING Liquid meal can be packaged .in plastic container and the rest in polyethylene foil or bag. TABLE 1 FOODTO BEFROZEN PERIOD 'PREPARATION AND QUANTITY OFTHE FOOD THAWING AND PREPARATION RECOMMENDATIONS (MONTH) Calf meat 12 months 2.5 kg portions Thaw portions larger than 1.5 kg and cook as fresh meal. Put spices when frozen. Then cook until 250 °C. Rinse the pan with water beforehand. This lengthens cooking time. Salami 3-4 months Package only in small portions Thaw and use as fresh salami. Separate slices with folio Poultry animats Duck Goose Turkey Chicken Arm beet 4-6 months Separate head and legs. Freeze inner parts separately. Open the package. Thaw according to size and weight for 6-12 hours at room temperature for 2*3 hours In cold water. Cook as fresh meal Use as fresh without thawing. Wildfowl Pheasant 12 months Flay skin and freeze in portions Thaw for 5-6 hours at room temperature. Rabbit 12 months Cook as frozen or as fresh. Fish Trout 3 months Remove scales, wash and dry. Slice if big. Cook without thawing. Pike 2 months Remove scales, wash and dry. Cook without thawing. Cut into small pieces as you wish. Саф 2 months Remove scales wash and dry. Slice If big,. Cook without thawing. Cut into small pieces as you wish. Anchovy Mackerel Horse Mackerel 4*6 months Remove scales wash and diy. Slice if big. Cook without thawing. TABLE 2 FOOD TO BE FROZEN PERIOD (MONTH) PREPARATION AND QUANTITY OF THE FOOD THAWI...

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