RESUMO
The study has been undertaken to test the usefulness of the freezing-method on foods in the dietary formulations of the Hospital Food Service. Thirty-six recipes of specific diets (blended, liquid diets and diets of normal texture with high and low protein content) have been tested. These recipes were precooked and frozed within 2 hours. They were tested for taste, texture, aspect and colour by the same staff of the Dietetic Service (2 Dietitians and 2 Cooks). Twenty-eight recipes, after being reheated, have shown satisfactory results for all the characteristics tested. The time from freezing (test 15, 30, 45 days after freezing) does not influence the results. The freezing method is then useful for the most part of the specific Hospital Diets. A stock of frozen preparations can be used at any moment even by not qualified personnel and let a better work organization of the Dietetic Service Kitchen.
