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Whether you prepared too much food and want to freeze the leftovers or like to make dinners ahead, here is a quality checklist for you.
The more of these items you have, the better your frozen prepared dish will be.
* Food is slightly undercooked (except baked goods).
* The container or packaging is moistureproof, airtight and odorless.
* Food is packaged in small portions.
* Food is packaged in shallow containers.
* Container or packaging fits the shape and size of the food to be frozen.
* Food is packaged tightly to eliminate as much air as possible.
* Container or packaging is almost full, leaving only a little space for the food to expand as it freezes.
* Excess air is pressed from freezer bags.
* Container or bag is tightly sealed.
* Contents of freezer are organized so wrappings don't become loose or pierced.
* Packages are labeled with a freezer marker indicating the contents, number of servings and date of storage.
* Food is placed in a single _layer_ on freezer shelves until frozen.
* Freezer is set to and maintains 0-degrees or below.
* Freezer is not freezing too much food at a time.
* An inventory identifying each food in the freezer and its "use by" date is posted onthe outside of the freezer and is updated each time an item is removed.
* Food is thawed in refrigerator unless otherwise directed.
(CookingLight.com)
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