Cooking 101
5
Tips on Freezing Foods
1. Separate foods into meal portions
2. Seal tightly (you don't want freezer burn!)
3. Label your food with the date of when you
cooked the food and the date of when you
froze the food.
4. Never refreeze
5. Great to freeze: butter/margarine, grated cheese, pastry, bread, any fruit
you're planning to put in a smoothie, meat, soup, casseroles, lasagna,
chili
6. Defrost your freezer, make sure the ice doesn't build up
7. Follow the "Do Not Freeze" list:
Vegetables: Celery, cucumbers, lettuce, onions, peppers, raw
potatoes, radishes, sprouts, salad greens
Fruit: Apples, grapefruit, grapes (unless you're planning on
eating them frozen), lemons, limes, oranges, watermelon
Dairy: Milk, blocks of cheese, cottage cheese, cream cheese,
custard, eggs in shells, mayonnaise,
sour cream, salad dressing, yogurt
(unless you're planning on eating it
frozen)
Herbs: Basil, chives, parsley, other soft
herbs
Other: Crumb toppings on casseroles and baked dishes, frosting
(egg white and cream based), fried foods, pasta, rice, sauces
(especially those made with cornstarch or flour)
