Terms and Definitions
COOK SERVE - the traditional method of food
production where items are freshly prepared just prior to service
three times a day.
COOK FREEZE - advance preparation method whereby
food is prepared, rapidly blast frozen and held frozen in inventory
at -18°C until it is tempered (thawed) and rethermalized
COOK CHILL - advance preparation method whereby
food is prepared, rapidly blast chilled and held under controlled
chilled storage at 3°C until rethermalized for service.
OUTSOURCED - refers to food which is produced
by a commercial food manufacturer and is shipped in either a
frozen or chilled state to the end-user who portions, garnishes
and rethermalizes for service.
READY FOODS - a term once used to describe
foods prepared in advance of service (could be cook freeze,
cook chill or outsourced) and held under controlled conditions
CONVENTIONAL HOT TRAY SERVICE - hot foods are
assembled into individual finished meals onto heat retaining
equipment for immediate service to the patient.
CONVENTIONALl HOT BULK SERVICE - pans of hot
food containing multiple portions are placed in heat retaining
equipment ready for immediate portioning at point of service.
COLD PLATE TRAY SERVICE - cold foods are assembled
into individual meals, stored in specialized equipment and held
under chilled conditions until rethermalization just prior to
COLD BULK SERVICE - pans of cold food containing
multiple portions are placed in specialized equipment, held
under chilled conditions
FULLY TRAYED MEALS - a facility receives
from an outside central site fully trayed, chilled meals which
are stored under chilled conditions and rethermalized prior
Technology Terms & Definitions