Refroze: meaning, definitions and examples
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refroze
[ rɪˈfroʊz ]
state change
Refroze refers to the process of freezing something again after it has already been thawed or melted. This term is commonly used in cooking, food storage, and scientific contexts. When food is refrozen, it may change in texture or quality due to the formation of ice crystals during the freezing process. It is often advised to refreeze food only if it has been safely thawed and has not reached room temperature.
Synonyms
chill, freeze again, refrigerate.
Examples of usage
- I let the chicken thaw, but now I need to refreeze it.
- Make sure to refreeze the leftovers promptly.
- If the ice cream melts, it can be refroze but may not have the same consistency.
- You can refroze the berries after they have thawed if needed.
Translations
Translations of the word "refroze" in other languages:
🇵🇹 refreze
🇮🇳 फिर से जमी हुई
🇩🇪 erneut gefrieren
🇮🇩 membekukan kembali
🇺🇦 перезаморожений
🇵🇱 ponownie zamrożony
🇯🇵 再凍結する
🇫🇷 recongeler
🇪🇸 recongelar
🇹🇷 yeniden dondurmak
🇰🇷 다시 얼리다
🇸🇦 إعادة التجميد
🇨🇿 znovu zmrazit
🇸🇰 opäť zamraziť
🇨🇳 重新冷冻
🇸🇮 ponovno zamrzniti
🇮🇸 frysta aftur
🇰🇿 қайта қатыру
🇬🇪 მחדש გაყინვა
🇦🇿 təkrar dondurmaq
🇲🇽 recongelar
Etymology
The term 'refroze' is derived from the combination of the prefix 're-' meaning again, and 'freeze,' which comes from the Old English 'freosan,' meaning 'to freeze or become frozen.' The use of 'freeze' in English has been documented since the 14th century, while the prefix 're-' has been instrumental in altering verbs in the English language to denote repetition or restoration. As the science of cooking and food preservation evolved, so did the vocabulary surrounding it. The concept of refreezing has become particularly relevant in contemporary discussions about food safety and preservation practices, especially in households and industries that manage perishable items.