Being able to freeze pre-cooked dishes for later use has numerous advantages. Leftovers can be stored for later use. Time can be spent in the kitchen when it is convenient. People who entertain frequently can do most of the cooking well in advance. And those with large families can stock up for the holidays.

• Working surroundings must be scrupulously clean, as freezing does not destroy germs in food.
• Use top-quality ingredients and season lightly; more seasoning can always be added later.
• Always slightly undercook dishes which are to be frozen, allowing for the time the food will be in the oven to heat through.
• When recipes for soups, sauces and casseroles call for the addition of cream or egg yolks, omit these before freezing and add them when the dishes are being reheated. Do not freeze dishes with custard or mayonnaise.
• Omit garlic before freezing (it can be added later) unless the food is going to remain in the freezer for only a short time.
• Be generous with sauces, so that meat, chicken, fish and game will not dehydrate when frozen.
• Cool all cooked and baked dishes thoroughly before packing and freezing.
• Garnish re-heated food before serving, not before freezing.
• Pack and label all pre-cooked foods carefully and note the number of portions.
• Soups can be frozen in square containers, removed when solid and then packed in polythene bags.
• Do not freeze the following, as the results are disappointing: whole roast joints, poultry, jellies, sandwiches with mayonnaise, hardboiled egg, tomato, cucumber or banana fillings.

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