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EN - 35 -
*
It should not be frozen with its shells. The white and yolk of the egg should be frozen
separately or as having been well mixed.
The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar,
assorted sp ices, ginger, garlic, onion, mustard, thym e, m arj o ram, blac k pepper, etc.)
changes and they assume a strong taste when they are stored for a long period. Therefore,
the frozen food should be added little amount of spices or the desired spice should be
added after the food has been thawed.
The storage period of food is dependent 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.
Preparation
Storage
Duration
(months)
In its own package
2-3
In the form of s lices
6-8
In its own package
6
Egg White
10-12
30 gr of it
Equals to one egg
yolk.
Egg m ixture
(White-Yolk)
It is m ixed very well, a
pinch of s alt or s ugar is
added to prevent it from
getting too thick.
10
50 gr of it Equals to
one egg yolk.
Egg Yolk
It is m ixed very well, a
pinch of s alt or s ugar is
added to prevent it from
getting too thick.
8-10
2 gr of it Equals to
one egg yolk.
E
g
g
*
In
a
c
lo
s
e
d
c
u
p
Storage Conditions
Only hom ogeneous
ones
They m ay be left in their
original packages for
s hort tim e s torage.
They s hould als o be
wrapped in plas tic folio
for long term s torage.
Da iry Products
a nd Pa strie s
Packaged
(Homogenized)
Milk
Cheese (except
white cheese)
Butter, Margarine
Storage Duration
(months)
Thaw ing period at
room temperature
(hours)
Thaw ing duration in
the oven (minutes)
Bread
4 - 6
2 - 3
4 - 5 (220-225
o
C)
Biscuits
3 - 6
1 - 1,5
5 - 8 (190-200
o
C)
Pie
1 - 3
2 - 3
5 - 10 (200-225
o
C)
Tart
1 - 1,5
3 - 4
5 - 8 (190-200
o
C)
Filo Pastry
2 - 3
1 - 1,5
5 - 8 (190-200
o
C)
Pizza
2 - 3
2 - 4
15 - 20 (200
o
C)
