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Accession number;03A0253538
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| Title;Study on the Production Control of the Cook-Chill System in Institutional Food Service. |
| Author;
TONOZUKA FUMIKO
(Joshieiyodaigakutandai)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.13;NO.4;PAGE.232-244(2003)
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| Figure&Table&Reference;FIG.9, TBL.8, REF.19 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The cook-chill system was developed in facilities of mass cooking in the United Kingdom; it is said that its quality control is rational, and that it is suitable for the HACCP management system and has the effect of the food cost reduction.In this system there are the blast-tiller system and the tumble-tiller system depending on the cooling systems.Here the blast-tiller system was explained.First, the following effects were described: Standardization of the work and improvement of the productivity by introduction of this system; thoroughness of the health management by the manuals of recipes and production processes; improvement of the labor environment and reduction of the personnel expenses; and improvement of the catering service.Next, the following production management of the quick cooling was explained: Standardization of the quick cooling; control of the time in the quick cooling process; and estimation of the time required for the quick cooling.Moreover, the following production management of the reheating was discussed: Relations of the reheating condictions for cooked foods and roasts with the reheating time and the weight change; relations of the result of the sensory test with the reheating time and the weight change; and standardization of the reheating. |
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