cook-chill
Make then cool
Cook-chill is a food preparation method where meals are cooked, rapidly chilled, then refrigerated for later reheating and serving.
The process extends shelf life while preserving quality, widely used in institutional catering—hospitals, airlines, schools: The hospital kitchen uses a cook-chill system to prepare thousands of meals daily.
process
Biological self-repair process
- sous-videSealed, temperature-controlled water cooking
- pasteurizationThermal pathogen elimination process
- reheatingRestoring temperature to food
- portioningDividing into shares
holding · staging · plating · standardization
safety
Protecting consumables from contamination
- shelf-lifePeriod before spoilage
- traceabilityVerifiable origin and path
- sanitizationCleaning to remove pathogens
- complianceAdhering to requirements
commissary
Military base store
- banquetingDining at formal gatherings
regeneration
Biological self-repair process
- sous-videSealed, temperature-controlled water cooking
- pasteurizationThermal pathogen elimination process
- reheatingRestoring temperature to food
portioning · holding · staging · plating · standardization
bain-marie
Heated water bath for cooking
food-safety
Protecting consumables from contamination
- shelf-lifePeriod before spoilage
- traceabilityVerifiable origin and path
- sanitizationCleaning to remove pathogens