WHAT IS COOK-CHILL?
Cook-chill is a simple, controlled system of food preparation designed to provide more flexibility in food service. The technique involves the full cooking of food, followed by rapid chilling and storage at controlled temperatures (for up to five days). When required, the food must be reheated thoroughly before service. The production system itself is simple to operate if well managed, and completely safe provided the HACCP (Hazard Analysis and Critical Control Point) Guidelines on temperature control are followed.
WHO USES COOK-CHILL?
Thousands of establishments of all types and sizes currently use cook-chill systems. Anyone who has eaten at a top restaurant or hotel, at a banquet or reception, or on an airplane or ship is likely to have eaten a cook-chill meal.
THE TRUTH BEHIND COOK-CHILL
By utilizing cook-chill technology, meals can be prepared, cooked, chilled and re-generated with little or no nutritional loss and without altering its appearance or taste.
ADVANTAGES OF COOK-CHILL
- Improved time management
- Improved resource management
- Greater Menu selections
The flexibility of the system allows preparation of a greater selection of dishes, offering our customers more choice while still maintaining or improving quality.
- No changes to recipes
- Improvement in presentation and service
Because most food is prepared in advance, we have more time to improve on presentation and attend to customer’s needs.
- Less waste and better portion control
Portions can be made up precisely and meals can be re-generated as needed, eliminating waste.
Cooking food results in the loss of some nutrients, and there can be further steady loss while the food is kept chilled.
However, if the HAACP Guidelines on cook-chill procedures are followed closely, the loss of nutrients from food should be no greater than those from any other conventional catering system.