cook-chill
US /ˈkʊk tʃɪl/
UK /ˈkʊk tʃɪl/
1.
烹飪-冷藏, 即煮即冷
a method of preparing food in advance, rapidly chilling it, and then reheating it just before serving, typically used in catering or institutional settings
:
•
The hospital uses a cook-chill system for its patient meals.
醫院採用烹飪-冷藏系統為病人提供膳食。
•
Many large-scale catering operations rely on cook-chill technology.
許多大型餐飲業務依賴於烹飪-冷藏技術。