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cook-chill |
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cook-chill Noun a method of food preparation used by caterers, in which cooked dishes are chilled rapidly and reheated as required
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| Consumer lifestyles have lead to the development of cook-chill convenience foods that are minimally processed, require only modest additional preparation and consequently are very susceptible to temperature-abuse conditions prior to adequate reheating. We have seen a dramatic increase in the use of cook-chill food services in New South Wales, from 5% of hospitals in 1986 to 42% in 2001, despite the fact that managers of such systems report lower levels of satisfaction than those with cook-fresh systems (9). Or, if you are using the infrared thermometer for an extended time, as you might on a mass cook-chill line, verify the temperature accuracy every three hours. |
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