Featuring Maggie Beer with:
* Leo Gstrein – National Executive Chef, Compass Group Australia
The cook-chill method of food preparation is a highly controlled production system involving the cooking of food, followed by rapid – or blast – chilling. Food is then stored under closely monitored conditions through the transportation and delivery process until service.
The cook-chill method results in consistent quality as well as uniformity of flavours and textures.
However, production efficiency shouldn’t be at the expense of the level and types of flavours and textures that people like. It is important to maximise the process by making the most of all opportunities, including regeneration and food presentation, adding extra garnishes, enhancing flavour, colour, texture and ensuring that the aromas of home cooking permeate throughout the dining room. This will result in increased food consumption and a more satisfactory dining experience. Having the skills to enhance cook-chill meals encourages staff pride, empowering them to be involved
in the creation of the finished plate, rather than just being the server of outsourced food.
* Define the cook-chill process
* Describe the types of meals and ingredients that best suit the process.
* Explain why cook-chill meals should not be simply a heat-and-eat solution.
* Demonstrate how to present cook-chill and fresh vegetable dishes with maximum colour, aroma and flavour for residents.