10 ENGLISH BOOKS RELATING TO «COOK-CHILL»
Discover the use of
cook-chill in the following bibliographical selection. Books relating to
cook-chill and brief extracts from same to provide context of its use in English literature.
1
Sous Vide and
Cook-
Chill Processing for the Food Industry
This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry.
2
A Practical Guidebook for
Cook,
Chill, Retherm and Serve ...
This practical guidebook for cook, chill, retherm and serve (CCRS) operations was developed for owners and managers of small central kitchens and restaurants.
3
Seafood Processing: Adding Value Through Quick Freezing, ...
or presents only the minimum risks compatible with the product's use considered
as acceptable.12 In the standard cook-chill, the products have a shelf life of not
more than 5 days. The food may be subjected to reheating, generally to 70°C for
...
4
Food Service And Catering Management
this point a brief discussion of each of these important issues may help clarify the
advantages and disadvantages of the cook-chill production. First, long runs result
in lower labor hours and therefore lower labor costs by reducing production ...
5
Handbook of Food Safety Engineering
The first part deals with sous vide processing of foods, the second part with cook-
chill foods, and the final part with high-quality shelf-life, distribution and retailing;
this embraces key ancillary aspects with application to both sous vide and ...
6
Principles and Applications of Modified Atmosphere Packaging ...
achieved using this system (Anon., 1986); more commonly, product shelf- lives of
21 days are given. 10.8. 14 Sous-vide cook-chill system The system of sous-vide
cooking was originally developed in France in the 1970s. The process involves ...
7
Health Care Food Service Systems Management
COOK/CHILL PRODUCTION FLOW RACK MANAGEMENT SYSTEM In Figure 12
-1 Cook-Chill. The planned menu precedes any decision relating to the type of
production system to use in a food service operation. The decision should be ...
Catherine F. Sullivan, Courtney Atlas, 1998
8
Make It Safe: A Guide to Food Safety
Cook chill The term 'cook chill' is used to describe food processing that involves a
pasteurisation step, followed by chilled storage before eating. The food should be
fully cooked and may only need re-heating by the consumer or may be eaten ...
9
An Assessment of
Cook-
Chill Foodservice Systems
Cook-Chill Foodservice System was a new alternative foodservice system in the 1960s.
10
Improving the Thermal Processing of Foods
8.1 Introduction: sous vide, cook-chill and home-meal- replacement technologies
This chapter addresses the use of minimal thermal processing combined with the
use of modified packaging such as sous vide (under vacuum) and cook-chill ...
Philip Richardson, Philip S. Richardson, 2004
10 NEWS ITEMS WHICH INCLUDE THE TERM «COOK-CHILL»
Find out what the national and international press are talking about and how the term
cook-chill is used in the context of the following news items.
Campaigners claim just 45p each 'could save our hospital kitchens'
Oxford Health spokesman Chris Kearney said: “While there will be some financial savings from moving to cook-chill at our Wantage, ... «The Oxford Times, Jun 15»
Unison hits back at plans to outsource services from Luton and …
"We all know that good, fresh food is an important part of recovery so to move to an inflexible cook-chill service when you are already producing ... «Luton On Sunday, May 15»
Unison slams 'ill considered' plans for outsourcing at Luton …
... of recovery so to move to an inflexible cook-chill service when you are already producing quality food on site seems incredibly short sighted. «Luton Today, May 15»
Former head of county's prison food service stirs up tasty memoir
Mathews used cook-chill technology to make more than 40,000 meals five days a week for the county's jails, juvenile facilities and satellite ... «Del Mar Times, May 15»
Fight goes on against chilled community hospital meals that will …
CLOSING hospital kitchens across Oxfordshire and buying in cook-chill ready meals will not save the health authority money, campaigners ... «Oxford Mail, May 15»
New food service will benefit patients
... snap-freezing technology that provides quality advantages over the current process, which uses a mixture of cook-chill and slow freeze. «Otago Daily Times, Apr 15»
It's just not bon: Raymond Blanc joins campaign against chilled …
Cook-chill meals are already served at community hospitals in Abingdon, Henley, Bicester and Oxford. Oxford Health spokeswoman Rhianne ... «Oxford Mail, Apr 15»
Good Consumer Practices Are Necessary to Further Improve Global …
These practices can easily be segregated into a clean-separate-cook-chill framework that can evolve into an actionable list of GCPs—a sort of “mini-HACCP ... «Food Safety Magazine, Apr 15»
Unison promises to fight cook-chill hospital menus
Food is already prepared using the cook-chill process at Abingdon, Henley, Bicester and Oxford City hospitals, and is set to be rolled out to ... «Oxford Mail, Mar 15»
Prison food after cutbacks called disgusting and inadequate by BC …
It's part of a national "cook-chill food preservation system" to modernize prison food preparation and cut costs. Aubee says prisoners do not ... «CBC.ca, Mar 15»
