Salad fixings: cabbage, celery, cress,

cucumbers, endive, lettuce, parsley

Become limp, water-logged, quickly

develop oxidized color, aroma and flavor

Potatoes (white): whole diced, baked, or boiled

In soups, salads, sauces, or with butter, becomes soft, crumbly, water-logged, mealy (freeze as mashed potatoes instead)

Macaroni, spaghetti, or rice (cooked)

When frozen alone for later use, becomes mushy, and tastes warmed-over

Egg white salads (cooked)

Creamed foods, or sandwiches become tough and rubbery

Meringue

Becomes tough

Icings (made from egg whites)

Weep and are frothy

Pie fillings (cream or custard)

Separate, becomes watery and lumpy

Milk sauces (used to top casseroles or in gravies)

May curdle or separate

Sour cream

May separate or become watery

Cheese or crumb toppings

Become soggy. Add toppings after thawing

Gelatin (in salads or desserts)

Weeps

Fried foods (except French-fries and onion rings)

Lose crispness, become soggy

Spices: When using seasonings and spices, season lightly before freezing, add additional seasonings when reheating or serving.

Pepper, cloves, garlic, green pepper, imitation vanilla, some herbs

Tend to get strong and bitter

Onion, paprika

Change flavor during freezing

Celery seasonings

Become stronger

Curry

Develops a musty off-flavor

Salt

Loses flavor and has the tendency to increase rancidity of any item containing fat