Freezing is a method of food preservation that involves lowering the temperature of food to inhibit the growth of bacteria, yeasts, and molds, thereby extending its shelf life. By freezing food at 0°F (-18°C) or below, the moisture content is retained, maintaining the food's texture, flavor, and nutritional value. This technique is ideal for preserving seasonal fruits, vegetables, meats, and prepared meals, allowing for convenient meal planning and reducing food waste. Proper packaging, such as airtight containers or vacuum-sealed bags, is essential to prevent freezer burn and maintain quality, making freezing a practical option for both home cooks and professional kitchens.