Cook-chill

The synergy between irradiation and heat, coupled with the persistence of the radiation-induced heat sensitization, could be used to advantage in foods that are cooked before consumption, and cook-chill ready meals that are reheated prior to consumption [106] (see also Sec. 4.8). 

Augustin, J.,Marousek, G. L, Tholen, L. A., Bertelli,B. (1980). Vitamin retention in cooked, chilled, and reheated... 

Church, I.J. and Parsons, A.L. 1993. Sous vide cook-chill technology. International Journal of Food Science and Technology 28 563-574. 

Food production is based on cook-chill production with a three-day shelf-life in order to reduce waste. 

Various mildly cooked chilled product are also marketed under MAP, packaged with elevated concentrations of CO2 over the product. CO2 suppresses the growth of aerobic spoilage bacteria. Special versions of cook-chill foods are the sous-vides. Sous-vide is a process where the food is cooked under controlled conditions of temperature and time under 100°C inside heat stable, vacuumed plastic pouches [73]. 

Kitchen and ancillary areas - cook/chill 600 meals. Kitchen and ancillary areas 1200 meals. 

The same basic principles apply with this process as for cook chill. However, the use of cook freeze allows greater flexibility in storage and transport as storage is not limited to 5 days and frozen products are more robust and less liable to damage in transport. 

The system is normally adopted where transport problems occur or In conjunction with cook chill. 

Counters are self-sufficient with integrated minikitchen (ie regeneration point for pre-cooked/chilled food). 

NIELSEN J H, S0RENSEN B, SKIBSTED L H, BERTELSEN G (1997) Oxidation iu pre-cooked minced pork as influenced by chill storage of raw pork, Meat Sci, 46, 191-7. 

Now place the mix into a double boiler to avoid burning the bottom. Cook 5 minutes while stirring constantly. Stir in the elderberries, lemon juice and grated ginger. Cook 5 more minutes. Pour into serving cups and chill. Garnish with a sprig of mint of an edible pansy flower. 

Peru. Decoction of the leaf with ayahuasca beverage (Banisteriopsis caapi and Psychotria viridis) is taken orally for hallucinating effect during shamanic training. A diet of cooked plantain and smoked fish follows each use . Hot water extract of the dried flower and leaf is used externally for snake and spider bites . The Witotos and Boras used the fresh leaves as poultice over boils and infected wounds. The Tikuna men mix the crushed leaves with oil from palms as a hair dressing to prevent baldness. The Jivaros use the tobacco juice for indisposition, cold, chills, and snake bites and to treat pulmonary ailments ... 

Klinger et al. (31) reported that extensive taste panel tests of chicken breast meat or leg meat irradiated to 3.7 kGy and cooked by boiling in water showed no loss in sensory quality immediately after treatment. The sensory quality of the irradiated chicken deteriorated during refrigerated storage over a period of 3 to 4 weeks. Irradiated chicken breast meat was acceptable for about three weeks however, quality of unirradiated chicken was retained for only about four days during chilled storage. 

Jensen, C., Flensted-Jensen, M., Skibsted, L.H., and Bertelsen, G. 1998. Warmed-over flavor in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation. Z. Lebensm. Unters. Forsch. A 207 154-159. 

Return the mixture to the saucepan. Cook over low heat, stirring and scraping the bottom of the pan with a wooden spoon or a heat-resistant rubber spatula, until the mixture is thick enough to coat the spoon. Immediately remove from the heat and strain through a fine-mesh sieve into a bowl with the heavy cream. Chill thoroughly. 

Where storage under ambient or chilled temperatures is intended for the foodstuff, accelerated tests are carried out. For example, ten days at 40 °C covers ambient storage. For a combination of time and temperatures a combination of test conditions is used. In some cases carrying out only the most severe test is allowed. For example two hours at 175 °C to cover oven cooking would also cover ambient storage. To cover all anticipated conditions of use, test conditions of two hours at 175 °C with olive oil, and reflux conditions for four hours are used with aqueous simulants. Some examples of test conditions are given in Table 10.1. 

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