Advantages and Disadvantages of Cook and Chill

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ow you can store the chilled food at a maximum of 3 °C . The storage time depends on the type of food and can be up to seven days. To avoid freezer burn, use airtight containers. Label them with the date and contents to keep track of everything. It is important to check the food regularly during storage and pay attention to its shelf life.

Regenerate:

Before serving, the food is regenerated, i.e. heated. However, let your food thaw beforehand. When heating, remember that a serving temperature of at least 70 °C must be reached.

This ensures belgium phone data maximum safety and quality of your food. However, do not regenerate your food too hot. Overheating can lead to loss of nutrients - no matter how correctly you have carried out all the steps of the cook-and-chill process beforehand.


Advantages:

Cook and Chill is an important part of the gastronomy scene and has proven to be an indispensable tool for the economic success of restaurants. In times of staff shortages and constant time pressure, Cook and Chill offers restaurateurs numerous advantages:

Time saving: In periods of low guest occupancy, you can pre-produce for peak times.
Menu: Cook and Chill allows you to have a greater variety of menus. You have more time to create new recipes.
Efficiency: By doing the preparatory work, you can optimize all work processes in the kitchen. This opens up the potential to save on labor costs.
Quality: Gentle preparation and storage preserve the taste, nutrients and texture of the food.
Food waste: Preparing food according to needs minimizes food waste.
Extended shelf life: Refrigerated food lasts significantly longer.
Safety: If carried out correctly, Cook and Chill guarantees a high level of hygiene and food safety.