How does the cook/chill process affect the nutritive value and quality of food?
In preparing food, the cooking is stopped at the “just done” stage and the food items are rapidly blast chilled or tumble chilled, quickly and safely, to below 40 degrees F. Food is then stored at this temperature to preserve texture and color. For plated retherm meal service, food is plated cold, then brought up to serving temperature (greater that 165 degrees F) immediately prior to meal delivery. This method maximizes the nutritive value of foods by avoiding overexposure to heat in the cooking and holding process, which often occurs with conventional cook/serve methods.
