Stimmen - 2, Durchschnittliche Bewertung: 3.5
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Anleitung Zusammenfassung
The boiling water is also used for many times. PACKAGING Polyethylene bags are generally for vegetables. Plastic receptacles are also used to preserve vegetables such as parsley, spinach. The portions should be max. 1 kg. PRESERVING PERIOD See table FREEZING FRUIT Mature fruit should be frozen (but not too much majure). Some fruit whose colour is lost easily should be pre- scalded and sterilized before freezing. Frozen fruits can be used as an ingredient of a gel, sweet, marmalade. It is possible to freeze fruit with or without sugar according to the method of use. Frozen fruit with odour and taste. sugar keep its PACKAGING Fruit with sugar covered plastic fruit without sug^ in polyethylene PRESERVING See Table should be frozen in ijeceptacles. whereas r should be frozen hags. PERIOD PREPARATION PURPOSE OF FOR THE JSE To eat as fruit, either with suga As an ingredienl gel, marmalade can be used no As an ingredien should be thawc using. But, thaw used for only pi for cake or past frozen without s fruit should be and after pourinjj it should be co fruil can be frozen or without, for sweels such as and the like, fruit mally by thawing for pie, fruit d completely before ed fruit should be As an ingredient ry, fruit should be: jgar. When using it. on the pastry some sugar c dked. put Freezing milk a and yogurt, ma\ clotted crem ar« freezing. Egg should not Otherwise it brefc it, FREEZING MtllK AND DAIRY PRODUCTS ilid dairy products onnaise. cream not suitable for frozen with ils snell. ks. 7 For this reason, ¡Is yolk and albumen (the white) should be frozen either by mixing together 'completely or separately. It will be appropriate to add some salt or sugar to prevent them make too concentrated. PACKAGING Yolk and albumen can be frozen in polyethylene receptacles. PASTRY All kinds of cakes should be frozen when they are fresh (H will be reasonable to make them warm). Deserts such as gateau, savarin, vacherin should be packaged carefully after freezing. PACKAGING Desserts should be wrapped in aluminium foil (see THAWING PERIOD). Polyethylene receptacles are suitable for cakes. Pastry should be frozen in a plastic foil (When using aluminium, it is hard to detach pastry from aluminium foil). THAWING If thawed cakes are cooked at 150 to 200 PC in 5 to 10 minutes in aluminium foil, they will be fresh with respect to ones thawed at the temperature of room. Pie and cream, especially, should be thawed at the room temperature. COOKED DISHES Descried spices should be added to cooked dishes after thawing. Preserving period depends on used fat. Alt kinds of fat except for park and peanut are suitable freezing. PACKAGING Liquid meal can be packaged in plastic container and the rest in polyethylene foil or bag. 8 w z о о g? N IS ■С с -î э ¡5 « S * g» fi — 5 « £ É s § »2 ■к « àf •d E £ 5V “ £ ot si § с S О .s 5 о ï ® OL « î E £ -o Ä 2* ® 8« e , e 3 3 ^ JC СО &8 O « «e ï E 5 fj a oj о •fc fi Я 5 •£ fi H Si s * 3 e a 2 Sï ¿ £ ï а 5 s p Ф «Ж s о g b8 1» Sé £ о H .g* s£ §5 OC «> V § :* I- 1 y CE V) S ft) ï
Gefrieren - 310VFYWH (333.62 kb)
Gefrieren - 310VFYWH (333.62 kb)
Gefrieren - 310VFYWH (333.62 kb)
Gefrieren - 310VFYWH (333.62 kb)