Refrigerator and Chilling Food Basics - When To Refrigerate Foods

Busy Cooks

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Busy Cooks

To Chill or Not to Chill

Basics of Cooking Lesson Series: Foods That Can Be Chilled But Will Lose Quality

Related Resources

• All Busy Cooks Cooking Lessons
• Always Chill
• Always Freeze
• Chill After Opening
• Do Not Chill
• Do Not Freeze
• Refrigerator Tips
• Freezing Tips

These foods can be chilled, especially if you have a problem with insects or other infestation. The quality of the foods will be reduced, but usually can be repaired by heating. But if you are throwing out food because it's infested, losing a bit of quality by storing in the refrigerator is a small price to pay, in my opinion.

FOOD	SPECIAL TIPS
BREADS	You can refrigerate breads but they will become stale more quickly. However, refrigeration does retard mold growth.
BANANAS	The skin of bananas will turn black when refrigerated or frozen. This will not affect the quality of the flesh, but the appearance is off-putting.
BAKED PRODUCTS	These products will lose quality but will keep longer in the refrigerator, especially if the ambient room temperature is very warm.
UNRIPE FRUITS	Unripe fruits, including peaches, tomatoes, and avocados, can be stored in the refrigerator for longer life but their texture will be impaired.
NUTS	Nuts should be stored in the freezer, not the refrigerator. Never chop cold nuts or they will become oily and soft.
OILS	Oils can be stored in the refrigerator, but they will become cloudy and thick. They will regain their original consistency when heated.
CEREALS, CRACKERS AND CHIPS	These products should be stored, tightly covered, at room temperature. You can store them in the refrigerator if you are having an insect infestation problem. If they are soggy after refrigeration, warm them in a low oven until warm and crisp.