The importance of temperature It is an important step in achieving a superior flavor and preventing spoilage. Cold temperatures are used to thicken and firm up the textures of prepared foods. Gels that are liquid at room temperature become solid when cooled. Sauces when frozen turn into ice cream and sorbets.
The tasty meat, poultry and fish emulsions require cold temperatures to create mincemeat for sausages and pates. Low temperatures also prevent harmful pathogens from multiplying and help preserve food.
