cook-chill
US /ˈkʊk tʃɪl/
UK /ˈkʊk tʃɪl/
1.
a method of preparing food in advance, rapidly chilling it, and then reheating it just before serving, typically used in catering or institutional settings
:
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The hospital uses a cook-chill system for its patient meals.
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Many large-scale catering operations rely on cook-chill technology.