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Culinary Arts & Cooking vocabulary · Prep & Kitchen Workflow

Cook-chill

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, cook-chill means: A food-production system in which cooked food is chilled for later reheating and service.

In Turkish: pişir-soğut üretim sistemi

How it is used

Used with system, production and catering when cooking is scheduled before chilled storage and later reheating.

Example sentences

  1. The hospital kitchen uses a cook-chill production system.

    Cooking and service take place at different production stages.

  2. The cook-chill schedule separates preparation from regeneration.

    The timetable distinguishes making food from preparing it for later service.

Common collocations

  • cook-chill system
  • cook-chill production
  • blast chillerA refrigerator that cools hot cooked food very quickly with strong cold air, so it passes through the danger zone in a short, controlled time.
  • HACCPHazard Analysis and Critical Control Points: a food safety system that identifies the points where food could become unsafe and sets checks and limits to control them.

More terms: Prep & Kitchen Workflow

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