Freezing methods are techniques used to preserve food by lowering its temperature to below 0°C (32°F). This process slows down the growth of bacteria, yeasts, and molds, helping to maintain the food's quality, flavor, and nutritional value. Common freezing methods include air freezing, where cold air circulates around the food, and contact freezing, where food is placed on cold surfaces. Another method is cryogenic freezing, which uses liquid nitrogen to rapidly freeze food. This technique helps to minimize ice crystal formation, preserving texture and taste. Proper packaging is essential to prevent freezer burn and maintain quality during storage.