When we had to choose a preservation method, the “freezing” method automatically came to mind. I personally think this method is very effective and very practical in professional kitchens. Freezing, in the food sector, is a method of preserving food by lowering the temperature to prevent the accumulation of microorganisms. There are many food ingredients you can freeze, from fresh vegetables and fruits, meats and fish, breads and cakes, to clear soups and stews. . While there are many foods that you cannot freeze, such as eggs and green salads. The main goal of freezing food is to ensure that it is completely fresh, ensuring that you freeze it as soon as possible and that the correct freezing temperatures are in place. times, which corresponds to 0 degrees. http://www.dummies.com/how-to/content/food-preservation-methods-canning-freezing-and-dry.html I will discuss in more depth how and why it is important to choose the freezing methods used . Goals and ObjectivesThe goals and objectives I hope to achieve are:• Understanding the pros and cons of freezing• Understanding the importance of packaging• Why it is important to know how to defrost food, using the correct method • Safety risks when refreezing• Food quality after freezingThese goals and objectives will be discussed in more detail in my main conclusions on the subject.Main conclusions on the subject (freezing)Advantages and disadvantages of freezingAdvantages:• It is rapid preservation process. Blanching a large quantity of vegetables can only take a few minutes.• You can preserve foods and keep them for longer.• When foods are on sale, you can buy foods in bulk to save money in the long run. • Blanching prohibits enzymatic activity, which is middle of paper......consumption and fruits have virtually no preparation for freezing, while vegetables take a little longer because you have to use the blanching method before freezing them. http://www.kidspot.co.nz/article+72+3+Food-quality-after-freezing.htm Freezing cannot improve substandard foods. Freezing keeps many foods nearly fresh, but some changes occur. The food will lose a certain amount of quality. If stored too long. If frozen foods are not packaged in vapor-proof bags, they may lose moisture and become dry. Oxygen in the air can change flavor and color if food is not packaged properly. When water in food forms ice crystals that break down the cellular structure, it can affect the texture of the food. Texture depends on the water content and processing of the food to be frozen. Blanching and using syrup helps protect the texture of some foods