Question
What should be recorded when freezing food? Choose 3 Name of person who made the food Contents Temperature it was cooked at Use by date Date frozen
Answer
4.3
(256 Votes)
Franklin
Elite · Tutor for 8 years
Answer
1. Name of person who made the food2. Contents3. Use by date4. Date frozen
Explanation
This question is testing the reader's knowledge concerning food safety and preservation, specifically about the aspects to be recorded when freezing food. It's essential to freeze food properly to maintain its quality and safe consumption.The name of the person who made the food is less relevant in a context involving the preservation or freezing of food. Although it might be relevant in certain situations - for instance, for traceability in a commercial kitchen scenario - in a broader context of freezing food, it's not a common practice.Recording the contents of the food package is beneficial - especially if there happens to be several types of food, or complex meals, getting frozen. Without this information marked down clearly, you could end up defrosting the wrong thing down the line! So this is important.Knowing the temperature at which a food item was cooked isn't necessarily pertinent when it comes to freezer storage. Although cooking temperature may affect the end taste of a dish or the kill-off of bacteria, it doesn't impact the process of freezing and reheating. The use-by date seems irrelevant, because freezing extends the use by date of almost all perishable foods. On the other hand, keeping a record of the use-by date prior to freezing can definitely assist with food safety guidance; if the use by date was impending, you would likely want to use that item soon after defrosting. Specifying the date when the food is frozen provides a clear time-frame of how long the food has been in the freezer, which directly guides when it may still be good to consume and when it might be losing its quality after too much time. This,a s well, is a crucial bit of info to track.To summarize , the necessity of the elements that we have to design depends on safety and understanding what food we've stored, putting least emphasis on preparing surrounding context and more on the preservation context.