Freezing techniques are methods 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 flash freezing, where food is rapidly frozen to prevent ice crystal formation, and cryogenic freezing, which uses liquid nitrogen for ultra-fast freezing. Proper packaging is essential in freezing techniques to prevent freezer burn and maintain food quality. Materials like vacuum-sealed bags or freezer-safe containers help protect food from air exposure. Thawing methods, such as refrigeration or microwave defrosting, are also important to ensure food safety after freezing.