quick-freeze
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quick-freeze
(kwĭk′frēz′)tr.v. quick-froze (-frōz′), quick-fro·zen (-frō′zən), quick-freez·ing, quick-freez·es
To freeze (food) by a process sufficiently rapid to retain natural flavor, nutritional value, or other properties.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
quick-freeze
vb, -freezes, -freezing, -froze or -frozen
(Cookery) (tr) to preserve (food) by subjecting it to rapid refrigeration at temperatures of 0°C or lower
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
quick′-freeze′
v.t. -froze, -fro•zen, -freez•ing.
to freeze (food) rapidly so that it can be stored at freezing temperatures.
[1925–30]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
quick-freeze
Past participle: quick-frozen
Gerund: quick-freezing
| Imperative |
|---|
| quick-freeze |
| quick-freeze |
Collins English Verb Tables © HarperCollins Publishers 2011
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| Verb | 1. | quick-freeze - freeze rapidly so as to preserve the natural juices and flavors; "quick-freeze the shrimp" freeze - cause to freeze; "Freeze the leftover food" |
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Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995