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Max. Storage
Remarks
Period
Method
Egg Whites
6 months
Beat slightly, place whites in small
containers just a few at a time.
Egg Yolks
6 months
As for whites, but to prevent coagulation
Use for savoury or sweet
mix with '/ tsp. salt or '/ tsp. caster
dishes, label so that
sugar to every two yolks.
correct yolks are used.
Butter
6 months
Wrap bought butter in foil and freeze.
(unsalted)
3 months (salted)
Cream
3 months
Must first be beaten slightly before
Allow slight room for
Whipping and
freezing. Rosettes of whipped cream
expansion in the container.
Double only
can be piped onto silicone paper and
Pack in layers.
open frozen.
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Cheese
4 months (soft)
Wrap all varieties tightly in foil.
Hard cheese stores much
3-4 months (hard)
BAKED ITEMS Wrap in foil or polythene bags
better when grated.
Bread
1-2 months
Wrap and freeze.
(Freshly baked)
Cakes, plain
6 months
Wrap and freeze.
Cakes, iced
3 months
Freeze without wrapping, then wrap
and store in polythene.
PREPARED FOODS
Stews
2 months
May be frozen quite satisfactorily in a
Place bag inside a square
polythene bag.
plastic or cardboard box to
shape the contents into bricks
which save space in freezer.
Sauces
4 months
Freeze in quantities of 275ml ('/z pint)
Egg based sauces are
A little extra liquid may be required,
unsuitable.
when you come to use it.
Full courses
3 months
Assemble individual helpings on :
Cover slices of meat with
specially constructed aluminium trays,
then cover with foil. To re-heat leave
the cover on and put in the oven for
about 45 minutes at 200°C/Mark 6.
gravy to prevent drying out.
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