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Part of the HCTB Macmillan Mastercraft book series (HCTBMM)


Definition Cook-freeze is a specialised food production and distribution system for prolonging the life of prepared and cooked food by rapid freezing, storage at very low temperatures and regenerating (reheating) at the time of service.


  • Aluminium Foil
  • Freeze Storage
  • Freeze Food
  • Food Container
  • Glass Object

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© 1992 Macmillan Publishers Limited

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Hayter, R. (1992). Cook-freeze. In: Food Preparation and Cooking. HCTB Macmillan Mastercraft. Palgrave, London.

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