congelée

Congelée is the feminine form of the French adjective congelé, meaning frozen. It is used to describe substances that have been preserved by freezing or are in a frozen state. In French, the form agrees with the gender of the noun it modifies, as in pomme congelée (a frozen apple) or légumes congelés (frozen vegetables).

In commerce and labeling, congelée appears on products that have been frozen for storage or transport. Frozen foods are commonly marketed as fruits congelés, légumes congelés, viande congelée, or plats congelés, with appropriate agreement. The related noun congélation refers to the process of freezing.

Process and storage: Freezing slows enzymatic activity and microbial growth, helping preserve quality. Quick-freezing minimizes ice crystal damage; packaging and airtight seals prevent freezer burn. In home settings, freezers are typically kept at around -18°C (0°F), which extends shelf life.

Thawing and safety: Thawing is generally recommended before cooking, though some frozen items can be cooked from frozen. Safe thawing methods include refrigeration, cold water, or microwave thawing. Do not leave perishable foods at room temperature for extended periods.

In everyday usage, congelée is a common descriptor in French for frozen foods and other objects. The term highlights state rather than method; the corresponding noun is congélation.