GB- 16 -
*It should not be frozenwith its shells. The white and yolk of the egg should be frozen
separately or ashaving been well mixed.
The taste of some spices found inc ookeddishes (anise, basilica, watercress, vinegar,
assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.)
changes and they assume a strong taste when they are stored for a long period.
Therefore, the frozen foodshould be added little amount of spices or the desired spice
should be added after the foodhas been thawed.
The storage period of food is dep endent on the oil used. The suitable oils are margarine,
calf fat,olive oil and butter and the unsuitable oils are peanut oil and pig fat.
The food in liquid form shouldbe frozen in plastic cups and the other food should be
frozen in plastic foliosor bags.
Preparing Storingti me
(months)
Inits own packet 2- 3
In slices 6- 8
Inits pac kage 6
Albumen 10- 12 30gr of it is equal toa yolk.
Eggmixture
(Albumen – yolk)
Some salt or sugar is
added forpreventing it
from becoming dense.
10 50gr of it is equal t o a yolk.
Yolk
Some salt or sugar is
added forpreventing it
from becoming dense.
8- 10 20 gr of it is equal t o a yolk.
* Eggs
StoringConditions
PureMilk – In its ownpacket
It canbe lef t in its original
package for storing for a short
time. For long term storage It
shouldbe stored in a plas tic
In closed container
Dairy Products
Pastry
Packet (Homogenize)
Milk
Cheese-excluding
white cheese
Butter, margarine
Storingtime
(months)
Thawingtime in room
temperature(hours) Thawingtime in owen (mi n.)
Bread 4- 6 2- 3 4-5(220-225 °C)
Biscuits 3- 6 1- 1,5 5-8(190-200 °C)
Pastry 1- 3 2 - 3 5-10 (200-225 °C)
Pie 1- 1, 5 3 - 4 5-8 (190-200 °C)
Phyllodough 2- 3 1 - 1,5 5-8 (190-200 °C)
Pizza 2- 3 2 - 4 15-20(200 °C)