Here's how to judge the potential quality of all your make-ahead frozen food.

Before you put prepared food in the freezer, read through the list, checking off as many boxes as applicable. The more checks you have the better your frozen prepared dish will be.

Food is slightly undercooked (except baked goods).

The container or packaging is moistureproof, airtight, and odorless.

Examples:
Zip-top plastic freezer bag
Plastic-coated freezer paper
Rigid plastic or glass containers with wide mouths and tight-fitting lids
Heavy-duty aluminum foil
Heavy-duty plastic wrap

Food is packaged in small portions.

Food is packaged in shallow containers.

Container or packaging fits the shape and size of the food to be frozen.

Food is packed tightly to eliminate as much air space as possible.

Container or packaging is almost full, leaving only a little space for the food to expand as it freezes.

Excess air is pressed from freezer bags.

Container or bag is tightly sealed.

Contents of freezer are organized so wrappings don't become loose or pierced.

Packages are labeled with a freezer marker indicating the contents, number of servings, and date of storage.

Food is placed in a single layer on freezer shelves until frozen.

Freezer is set to and maintains 0 degrees or below

Freezer is not freezing too much food at a time.

An inventory identifying each food in the freezer and its "use by" date is posted on the outside of the freezer and is updated each time an item is removed.

Food is thawed in refrigerator unless otherwise directed. Note: This may take longer than overnight or even 24 hours.