The ABC of Frozen Foods

A whole lot of folks seem to be to get confused by the instructions how to prepare frozen foods. The conditions for food poisoning often occur at this stage of food prep. Frozen food get into 3 main categories, that happen to be: Chicken Feet from Brazil

Uncooked food

Breaded raw food, raw marinated or expert meat and seafood

Pre cooked food 

The first category, raw food, includes all those types of food which have recently been frozen in their pre-cooked and raw state. This kind of includes meat, fish, fowl, vegetables, mushrooms, doughs, vegetables and fruit juices.

The 2nd category, breaded raw food, includes meat, poultry, seafood, vegetables, mushrooms and everything else which has been well prepared for cooking but not cooked. This type of food may have recently been dipped in egg, flour or any other type of professional grade bakery crumb adhesive, breaded and then freezing

The third category, pre-cooked food, includes everything which has recently been fully cooked, meaning that prior to freezing, it is completely cooked and ready to eat and then frozen. This may include breaded poultry items, szitzels, sous-chef, chicken kiev, stir fried dishes, range dinners or any type of other type of food dish except for liver. Liver is never re-frozen or frozen after cooking.

In the first category it is absolutely imperative to thaw all meat and poultry in refrigerated conditions until the meat is thawed. By no means thaw any type of meat in water and it is not highly recommended to thaw in a microwave oven, in my own opinion. The reason for this is because it should take the meat a particularly very long time to unfreeze and areas inside the meat which thaw first will not warm up completely to prevent bacterial development because the frozen centre keeps the thawed beef at a moderate temp which is optimal for bacterial development for prolonged durations. Therefore, the risk of food contamination is particularly high.

Vegetables fruits and veggies and fish may be cooked in their freezing state. However, it is highly recommended to cut the fish into small parts to ensure that the fish is cooked through in a few minutes. Large pieces of seafood such as whole trout should be thawed completely before cooking.

The second category presents a larger variety of possibilities for food contamination. There are several reasons for this. When we were to take raw breaded foods and attempt to cook them in the oven, we would provide bacteria with conditions that are well suited for their growth because the middle of the part of meat would take a long time to thaw and the area surrounding the frozen core would remain at a suitable temperature for microbial growth for an extensive period of time. In addition, the middle of the piece of food may remain uncooked. If you have some of the meats left raw or semi-raw bacteria will develop. Circumstances like these are exquisite for bacterial development.

Pre marinated or spiced meals are particularly problematic for 3 major causes. The first is because the product has been left unfrozen for an relatively long time frame in comparison to total frozen chickens, for example, which are frozen the moment they have been completely processed.

Secondly, the various meats has been handled and exposed to potentially damaging environmental conditions. Thirdly, it has had substances added which may contain bacterias. To thaw such materials in heated conditions or an effort to prepare food them in their freezing state will give you bacteria with all the conditions that they have to increase. All such materials must be either fried in oil or regarding marinated and spiced meats, must be thawed in cooled conditions and then mix fried on a scorching surface in small quantities. Baking the meat completely within a couple of minutes will curb the microbe potential for development.

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