10 ENGLISH BOOKS RELATING TO «COOK-CHILL FOODS»
Discover the use of
cook-chill foods in the following bibliographical selection. Books relating to
cook-chill foods and brief extracts from same to provide context of its use in English literature.
1
Cook-
Chill Catering: Technology and Management
It is important to start with the understanding that the production of cooked, chilled
foods (which, for convenience sake, we will refer to throughout this book as cook-
chill foods) is a relatively simple, if highly responsible, process which can be ...
N. Light, A. Walker, 1990
2
Examining Food and Nutrition
The food is stored in cold conditions where temperatures are low enough to
prevent the growth of most bacteria which may cause food poisoning. Cook-chill
foods The UK food industry has led the world in developing cook-chill ready
meals.
3
Food Preparation and Cooking: Cookery units. Student guide
Why storage areas must be kept clean and tidy, and secure from unauthorised
access. Why time and food temperatures are important when preparing cook-chill
foods. How cook-chill food (in food containers) can be transported undamaged to
...
4
Seafood Processing: Adding Value Through Quick Freezing, ...
5.3.5 Classification of Cook-Chill Foods There is no internationally recognized
classification of cook-chill foods. "Project Harmony," one of the initiatives of the
Food Linked Agro-Industrial Research, European Economic Commission,
provides ...
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
Skills in Food Technology
... and desserts (2) Food design and the Law. Store at temperatures between 0°C
and 3°C. Chilled meals Cook-chill foods Chilled meals may be stored in the chill
cabinet in a supermarket. Popular chilled meals include shepherd's pie, curries, ...
7
Food Microbiology and Hygiene
The safety of cook-chill foods has therefore been questioned. Lacey & Kerr (1989
) found 25% of such foods at retail outlets to be contaminated with L.
monocytogenes and, in consequence, proposed that the maximum storage time
for ...
P. R. Hayes, Richard Hayes, 1992
8
Make It Safe: A Guide to Food Safety
Rather than enhancing the safety of products such as cook chill foods, using
vacuum packaging with these foods without the proper controls in place may
create a food safety issue. This is because pathogens such as Clostridium
botulinum ...
9
Success Or Failure in
Cook Chill Catering: An Investigation ...
This data fits very well with microbiological evidence which has shown that the
growth of micro-organisms in cook chill foods begins after a lag phase, which is
variable, and becomes unacceptably high within 5-6 days at temperatures of 0-3°
C ...
10
Oxford Desk Reference: Obstetrics and Gynaecology
... in homemade mayonnaise or mousse (check food labels to make sure eggs
are pasteurized) soft cheeses with rind, such as Brie blue cheeses, such as
Stilton undercooked meat, including paté, or cold prepared meals, and cook-chill
foods ...
Sabaratnam Arulkumaran, Lesley Regan, Aris Papageorghiou, 2011
