For us mom & pop restaurant owners/chefs, it is absolutely vital that we always strive to cut down on food waste, and the ability to reheat and/or freeze certain cooked foods is a godsend. However, you are rarely trained in such specifics and simply come to accept that food A can be reheated without detriment, while food B will suffer. Likewise, you might freeze a leek and potato soup, while your creamy chestnut soup will have to be kept in the fridge and then chucked once past its prime.
I find that as long as I'm working in my comfort zone, I never think about these things, but occasionally, when I cook something I have never cooked before, I ask myself at least one of the two questions: "can it be successfully reheated?" or "can it be frozen without damage?", because with certain products, there simply is no way of knowing, and it's the one thing even professional recipes don't tell you.
Most of us will have cooked most types of food before, and we know how they are treated in a restaurant situation. At the same time, we probably never question our set ways. Or we are suddenly confronted with a dish that is requested by a customer and simply had never thought about what to do with leftovers. Most recently for example, I roasted whole ducks for a Christmas party and was left with a couple of those birds. Now I'm wondering if they can actually be reheated without drying out, or should I maybe put them to another use.
(Innovative ideas for using leftovers might be another interesting thread...)
Is anyone aware of any rules along the lines of "cooked meat/poultry cannot be frozen", "a cooked breaded veal escalope cannot be reheated"?
Have you ever sheepishly frozen something your weren't supposed to and were surprised how good it was after thawing and reheating?
Unfortunately, I can't offer the first (successful) example, but I have foolishly frozen a cream of pumpkin soup that contained cream - something I will never do again!