Abstract
Definition Cook-chill is a complete catering system based on preparing food in bulk at one central point, and then using rapid chilling techniques and refrigeration to store the cooked food until it is needed for service.
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© 1992 Macmillan Publishers Limited
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Hayter, R. (1992). Cook-chill. In: Food Preparation and Cooking. HCTB Macmillan Mastercraft. Palgrave, London. https://doi.org/10.1007/978-1-349-13181-5_25
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DOI: https://doi.org/10.1007/978-1-349-13181-5_25
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-59161-1
Online ISBN: 978-1-349-13181-5
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