Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Products are immediately cooled to -5°C (-40°F) and held at -15°C (-4°F). This method lowers the risk of cell breakage, which makes it the preferable method for freezing fresh fish, meats, fruit, and cooked preparations. Quick-frozen products can be safely frozen for up to one year.