Answer to Question 1
Most foods are frozen as quickly as possible because the slower the freezing process, the larger the ice crystals. If the ice crystals become too large, the cell walls are ruptured and the fluid within the cells is lost when the food is thawed.
Answer to Question 2
After the food has been prepared, it is placed into a metal or glass container. Then the container is heated until steam rises from the food, pushing out the air. Finally, the top is sealed tightly enough to prevent the entrance of air or microbes.
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