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Food, by nature, is perishable. Food preservation is to prevent the growth of bacteria or another virus. Based on Hart (1992) Food preservation may also include processes. There are 5 steps to freeze some food: Choose the freezer, chill the food, store, freeze again and defrost. Process in Chilling and Freezing is when the bacteria and yeast grow best at specific temperatures.

The first step is we must choose a good freezer food for maintaining freshness and quality of the food at the time of freezing affect the condition of frozen foods. So freeze items you won’t use it two or three hours from now. Based on Petrucci (2000) It’s important to store all foods at 0° or lower, the lower temperature in the freezer the more time you save while freezing some food. in order to keep vitamin content, color, flavor, and texture still in a good condition.

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The second step is to keep food safe, cool freshly cooked before freezing. Putting foods that are still warm in the freezer can raise the temperature, the food can be spoiled in the short term of time. Based on James (1983) which can alter the taste and texture of some foods. Place food in a shallow, wide container and refrigerate, uncovered, until cool. Stir properly.

The third step is to avoid freezer burn by using zip-top plastic bags or wrap/aluminum foil. Remove the air from the equipment that you choose to keep your food safe. Based on Petrucci (2000) use some pen or marker a permanent marker could be a better option to label each container with the name of the dish, volume or weight if you’ve measured it, and the date you put it in the freezer.

The fourth step is freezing quickly the quicker food freeze, the better quality of the food. From the book that I read please don’t  put the food musly. Avoid frozen food from large ice crystals that may turn the food mushy. Based on Hart (1992) most cooked dishes still in a good condition after 1 or 2 months of freezing.

The fifth step is to defrost the food in the refrigerator or in the microwave. Based on James (1983) I recommend allowing enough time for the food to defrost in the microwave roughly 2 hours per pound. To avoid the risk of contamination, never defrost food at room temperature caused in the air many bacteria or virus that can be infused with your food.

The conclusion is one of some way to preserve a food is freezing, freezing is a quick way of a process to preserve fruits, vegetables or many kinds of food it can prevent the growth of microorganisms so it can inactive any microbes on the food. There are five step in freezing the first step is to choose a good quality freezer, and then make sure the food temperature isn’t too hot, next keep food safely pick a ziplock or a container, and then after you cooked the food to put them immediately right into the freezer, so its still fresh and have a good condition, the last but not least is to defrost the food on microwave or refrigerator. For me freezing is one best solution for preserving food because it can decrease bacteria from our food, however, it’s so good for our digest system and immune.

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