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Food storage instructions
Freeze fresh food
If you decide to freeze food yourself, use only fresh food in perfect condition. Rinse vegetables before
freezing so that their flavour, aroma and colour do not deteriorate, thus preserving their nutritional value.
Aubergines, courgettes and asparagus do not need to be rinsed. More details on this method can be
found in any cookery book or manual that deals with aspects of freezing food.
Foods suitable for freezing:
Bread and pastries, fish and seafood, meat, vegetables, fruit, herbs, shelled eggs, dairy products such
as cheese, butter and cottage cheese, cooked dishes and leftovers, e.g. soups, soups, stews, soups and
gravies. such as soups, stews, cooked meat or fish, potato dishes, gratins and sweet dishes, gratins and
sweet dishes.
Foods that should not be frozen:
Vegetables that are normally eaten raw, e.g. lettuce or radishes, eggs in their shells, grapes, whole
apples, pears, peaches, hard-boiled eggs, yoghurt, sour milk, fresh sour cream, crème fraîche and
mayonnaise.
Food packaging
Pack the food hermetically so that it does not dehydrate or lose its flavour.
1. Place the food in the packaging provided for this purpose.
2. Remove any air that may be present in the packaging.
3. Close it hermetically.
4. Mark containers, indicating contents and date of freezing.
Appropriate materials for the packaging of foodstuffs:
Plastic foil, polystyrene bags and sheets, aluminium foil, boxes and specific packaging for freezing food.
These products can be found in specialised shops.
Unsuitable materials for food packaging:
Wrapping paper, parchment paper, cellophane, rubbish bags, used shopping bags.
Materials suitable for closing the packaging:
Rubber bands, plastic clips, twine, special adhesive tape for freezing. Polystyrene plastic bags or sheets
can be heat-sealed with a plastic sealer.
Freezing timetable
The shelf life varies depending on the type of food frozen at a standard temperature of -18°C:
Fish, sausage, cooked dishes, bread and pastries - up to 6 months
•
Cheese, poultry and meat - up to 8 months
•
Fruit and vegetables - up to 12 months
•
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