CONTENTS

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

PE Te on cad vcss scateen «. cgpetas adie bs ee es a Fruits and Vegetables—Quality, Variety, Maturity, Preparation, Packaging,

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Be hehe: lesbos -ccsie’ -vasniy hues urnise + Oe sr dui SEC POT eee tes 7

anon RAMU WV ERNE NE Oe ead iab ees cs eeaeds seoeserdronsenstarpessetomsume as 8

MIR, FP oii oso caso di nies ccdcdicecaraprenritegers ese cig ee 9

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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