CONTENTS

Page

Seven Steps to Success in Freezing Foods..............................00ccccccceeetteeeeetttees 3

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Fruits and Vegetables—Quality, Variety, Maturity, Preparation, Packaging,

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om OWE TOD BRORINOD ERRDOOES..... ...... 5.6 cicccceececsessconsonenhesnedeeseben nnn caettgmes 9

—Preparation, Blanching Times, Packing and Cooking Charts... 10

Herbs—Preparation, Packing, Cooking Chart......0.....000.00...ccccceecccceec cece eeeeeee tees 11
Vopetnpies—COcnins SU DOIVINE 6 coos i che ei kan LZ
Mieat—Preparation, Packaging, Storage Timic ...............,....ccccccesessessersscrsnecsees 13
srt UMNO SIN ei Mia ack 6s diab yess G)<cisniini bi vduakoditiniv nc eeaurs 14
Poultry—Preparation, Packaging, Storage Time, Thawing, Cooking................ 15
Eggs—Preparation, Packaging, Storage Time, Thawing, Cooking.................... 16
Prepared Foods—General Points to Consider. ...................00.occccccceccecceeeeeeee eee 17
—Bread, Cakes, etc.—Preparation, Packaging, Thawing........ 17
—Pies—Preparation, Packaging, Cooking ................ ik 18
—Sandwiches—Preparation, Packaging, Thawing ................ 19
Packaging—Wrappings—Types, Drugstore Wrap, Sealing ....................0...... 20
—Containers—Types, Headspace, Sealing..........0..0..0.00.....0cccceeeeee 21

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