The right method for every gastronomy concept
Posted: Mon Jan 06, 2025 6:47 am
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ook and Chill is a cooking method that separates the cooking and serving of food. Just imagine the following scenarios: stress-free preparation, proper storage, efficient management and at the same time the possibility of serving your guests delicious, fresh food. You can find out how you can achieve all of this with Cook and Chill in this blog article.
Contents
What is behind the cook-and-chill process?
The process step s of Cook and Chill
Advantages and Disadvantages of Cook and Chill
comparison with other methods
What is behind the cook-and-chill process?
Rising costs, staff belgium phone data shortages and the pressure to operate efficiently – the challenges in the catering industry are great. Cook and Chill is a cooking method that gives you back control of your kitchen . Cook and Chill literally means " cooking and cooling ". The term therefore refers to the principle of pre-cooking and refrigerated storage . Food is prepared in advance in the catering industry according to the HACCP concept , cooled quickly and stored at temperatures of 3 °C. Before serving, the food only needs to be regenerated, i.e. heated.
The process steps of Cook and Chill
Four wins: Implement the Cook and Chill method using the following four process steps:
Ferment:
Cooking is the first step in the cook-and-chill process.
This involves preparing and cooking your food according to your recipes. Various cooking methods such as boiling, frying, steaming or baking are possible here.
Foods that are particularly suitable for the cook-and-chill method are stews and soups, vegetables, braised meat, pasta and rice, desserts and cakes. Quickly cooked, fried and breaded foods are not suitable.
Rapid cooling:
With rapid cooling, your food is cooled to a core temperature of 3 °C within 90 minutes after cooking . This shock cooling is important to avoid germs and to maintain the quality of your food. For this you need a shock cooler or shock freezer .
Cold storage:
ook and Chill is a cooking method that separates the cooking and serving of food. Just imagine the following scenarios: stress-free preparation, proper storage, efficient management and at the same time the possibility of serving your guests delicious, fresh food. You can find out how you can achieve all of this with Cook and Chill in this blog article.
Contents
What is behind the cook-and-chill process?
The process step s of Cook and Chill
Advantages and Disadvantages of Cook and Chill
comparison with other methods
What is behind the cook-and-chill process?
Rising costs, staff belgium phone data shortages and the pressure to operate efficiently – the challenges in the catering industry are great. Cook and Chill is a cooking method that gives you back control of your kitchen . Cook and Chill literally means " cooking and cooling ". The term therefore refers to the principle of pre-cooking and refrigerated storage . Food is prepared in advance in the catering industry according to the HACCP concept , cooled quickly and stored at temperatures of 3 °C. Before serving, the food only needs to be regenerated, i.e. heated.
The process steps of Cook and Chill
Four wins: Implement the Cook and Chill method using the following four process steps:
Ferment:
Cooking is the first step in the cook-and-chill process.
This involves preparing and cooking your food according to your recipes. Various cooking methods such as boiling, frying, steaming or baking are possible here.
Foods that are particularly suitable for the cook-and-chill method are stews and soups, vegetables, braised meat, pasta and rice, desserts and cakes. Quickly cooked, fried and breaded foods are not suitable.
Rapid cooling:
With rapid cooling, your food is cooled to a core temperature of 3 °C within 90 minutes after cooking . This shock cooling is important to avoid germs and to maintain the quality of your food. For this you need a shock cooler or shock freezer .
Cold storage: