Key Aspects of the Nutrifare Systems

1. About Cook-Chill - "a process of pre-preparation"
2. The Nutrifare Cook-Chill Central Production Unit
3. Nutrifare's 15years of Commercial Cook-Chill Experience
4. The Nutrifare System
5. Your Food Service / Catering Manager is essential to effective management of the system
6. Menu Management and Ordering Systems
7. Food Handling and Portion Control
8. The Nutrifare Simplicity

The use of cook-chill technology in catering, especially for large scale food production (more than say 1000-2000 meals per day) should be regarded as food manufacture rather than catering.

Although the methods used in cook-chill catering share many areas common with classical catering skills and techniques (e.g. food preparation, prime cooking and presentation) the introduction of chilling and re-heating technology which allows storage of food for use at a later date, the batch production methods, the rationalization of shift work and the distancing of the central production unit from the client make the system considerably different in many respects from conventional catering. For these reasons and, more importantly, for reasons of hygiene and quality control, cook-chill catering should be viewed as a food manufacturing technology.

Further reading: The History of cook-chill