FOOD STORAGE
Meat and Fish
Food | W rapping | Tenderising | Storage | Thaw ing Tim e | |
(days) | (m onths) | ||||
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BeefRoast | Tinfoil | 2 /3 | 9 /10 | Notrequired. | |
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Lam b | Tinfoil | 1 /2 | 6 | Notrequired. | |
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Pork Roast | Tinfoil | 1 | 6 | Notrequired. | |
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VealRoast | Tinfoil | 1 | 8 | Notrequired. |
Veal/Pork Chops |
| Each piece wrapped in cling film and |
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| 6 | Notrequired. | |||
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| then in tinfoil(4 to 6 slices) |
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Veal/Lam b Cutlets |
| Each piece wrapped in cling film and |
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| 6 | Notrequired. | |||
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| then in tinfoil(4 to 6 slices) |
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M inced M eat |
| In alum | inium containerscovered w ith cling | Freshly | 2 | Slow ly in refrigerator. | |||
| Film | ||||||||
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Heartand Liver |
| Plastic bags |
| 3 | Notrequired. | ||||
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Sausages |
| Cling | Film or Tinfoil |
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| 2 | Asnecessary. | ||
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Chicken and Turkey |
| Tinfoil | 1 /3 | 9 | Very slow ly in refrigerator. | ||||
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Duck and Goose |
| Tinfoil | 1 /4 | 6 | Very slow ly in refrigerator. | ||||
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Pheasant,Partrige and |
| Tinfoil | 1 /3 | 9 | Very slow ly in refrigerator. | ||||
W ild Duck |
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Film
Film
Plastic bags
Plastic bags
Film
Plastic bags
9 | GB |
