Practice Quiz

Registered Dietitian Exam Prep

Category - Dietitian

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The cook/chill method of food preparation involves:
  1. Preparing and refrigerating foods that will be served cold
  2. Deep-freezing large batches of cooked foods
  3. Cooking and rapid chilling food for use at other locations within 5 days
  4. None of the above
Explanation
Answer: C - The cook/chill method of food preparation involves cooking and rapid chilling of food, which is transported to other locations and reheated and served. Food prepared using the cook/chill method is used within 5 days to prevent deterioration and possible spoilage.
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Additional Answers

jacy koeller says:

I don't believe that cook/chill requires the food to be transported to another location. This sounds more like a commissary set up. Kitchens with cook/chill can cook the food and chill it in their own facilities for use the next day but I don't think it specifies it has to be transported somewhere else

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